Rhubarb Crumb Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 3 tablespoons butter, softened
• 1/3 cup granulated sugar
• 1/4 cup self-rising flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 tablespoons sour cream
• 1/4 cup buttermilk
• 1 1/2 cups self-rising flour, set aside 1 tablespoon to mix in with the rhubarb
• 1 1/2 cups rhubarb, medium dice

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare topping by mixing all topping ingredients together in a separate bowl, set aside.
• 3 spray and flour an 8 or 9 inch springform pan.
• 4 cream together until fluffy: butter, sugar and vanilla extract.
• 5 add eggs one at a time and blend throughly.
• 6 mix in sour cream and buttermilk.
• 7 toss diced rhubarb with the tablespoon of reserved flour, this is to prevent the pieces sinking to the bottom of the cake.
• 8 sift the flour into the egg mixture, blend in well.
• 9 fold in rhubarb pieces.
• 10 pour into prepared cake pan and sprinkle with crumb topping.
• 11 bake 35 to 40 minutes - test for doneness with wooden toothpick.
• 12 cool in pan serve at room temperature or warm with vanilla ice cream.