However, over the past several years I have been the recipient of large amounts of rhubarb. I chop it up and stick it in the freezer and forgetaboutit. Recently, a big tub of rhubarb has again found its way to my kitchen.
But, I also found a recipe that sounded kinda good. Oh no. It has happened. I am old. Because it seems only old people like the stuff. Well, I won't say I'm a huge fan of rhubarb, but, I can eat a little now and again. And, with the supply that is now in my freezer, I need to start accumulating some good recipes.
This is what I made:
Oma's Rhubarb Cake
Prep Time: 30 min.
Cook Time: 45 min.
1 1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 eggs, beaten
1 cup sour cream (I used 1/2c vanilla yogurt & 1/2 c. sour cream b/c I was low on sour cream)
3 cups diced rhubarb
1 cup sugar
1/4 cup butter, softened
1/4 cup flour
ground cinnamon for dusting
(I added 1/4 cup old fashioned oats - should have also added a little more butter)
Preheat oven to 350 degrees F. Grease and flour 9x13 baking dish.
In large bowl, stir together 1 1/4 cups sugar, baking soda, salat and 2 cups flour. Stir in eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly.
My batter was not very spreadable, just so you know.
In a smaller abowl, stir together the remaining cup of sugar and butter until smooth. Stir in 1/4 cup flour (and oatmeal, if you like) until the mixture is crumbly. Sprinkle the mixture on top of the cake and dust lightly with cinnamon.
Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. (Much longer if you like the topping a little crispy.)
This was rather tasty - especially with whipped cream and white chocolate drizzled over it. Not bad. Not bad at all.