Rhubarb Sour Cream Crumb Cake

  Rhubarb is a spring fruit here in the Midwest. I am not too sure where else it grows. My family is fond of it and I fix it many ways in season. This recipe from the Land O Lakes Spring book calls for it in the cake, but a variation uses canned tart red cherries. I make that for Bettie's daughter's family. They like cherries and anything made with cherries so it is always welcome in their house. 

  We like the cherry cake also, and either way this is a good and simple recipe to make. Try it warm with ice cream or let it cool and eat with whipped cream. Good plain, but why would you? 

 Rhubarb Sour Cream Crumb Cake

Prep time; 20 minutes Baking time; 50 to 60 minutes  12 servings

CAKE

1 ¼ cups sugar

½ cup butter softened

2 eggs

1 teaspoon vanilla (use ½ teaspoon almond for the Cherry version)

2 cups all purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

¾ cup sour cream (regular, light or no fat)

2 cups chopped rhubarb or (1 (16 ounce can tart cherries drained)

 CRUMB TOPPING

¼ cup firmly packed brown sugar

2 tablespoons all purpose flour

½ teaspoon cinnamon

2 tablespoons butter

  Heat oven to 350°F. In large mixer bowl combine sugar and ½ cup butter. Beat at medium speed, scraping bowl until creamy. Add eggs and vanilla; beat until well mixed.

  In medium bowl combine the flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, mixing well after each addition. By hand stir in fruit. Spread evenly into greased 9 inch square baking pan. In small bowl combine topping ingredients cutting in the 2 tablespoons butter until you have coarse crumbs. Sprinkle evenly over batter. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Nutrition (1 serving with out cream or ice cream) Calories 310; Protein 4 g; Carbohydrate 44 g; Fat 13 g; Cholesterol 70 mg; Sodium 350 mg