Rhubarb Snacking Cake

16 80 321
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 12
Rhubarb Snacking Cake
Health Highlights


1 1/3 cup All-purpose white flour
1 cup All-purpose white flour (for the crumb)
1 tsp Baking powder
1/4 cup unpacked Brown sugar (for the crumb)
4 tbsp Butter, unsalted (metled, for the crumb)
1/2 cup Butter, unsalted (softened)
1/4 tsp Cinnamon (for the crumb)
2 large Egg
1/4 tsp Ginger, ground
1 1/3 cup Granulated sugar (divided)
1 tbsp Lemon juice
1/2 tsp Lemon peel (zest)
567 gm Rhubarb (trimmed, cut into 1/2-inch length diagonally)
3/4 tsp Salt
1 dash Salt (for the crumb)
1/3 cup Sour cream, fat free


Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling).

Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside.

Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition.

Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.

Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).

Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer.

Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.

Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan.

Cut into 2-inch squares and enjoy!

Nutrition Facts

Per Portion

Calories 321
Calories from fat 116
Calories from saturated fat 69
Total Fat 12.9 g
Saturated Fat 7.7 g
Trans Fat 0.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.4 g
Cholesterol 70 mg
Sodium 200 mg
Potassium 232 mg
Total Carbohydrate 48 g
Dietary Fiber 1.6 g
Sugars 26.0 g
Protein 4.4 g

Dietary servings

Per Portion

Grain 1.2
Milk Alternative 0.1
Vegetables 0.7

Energy sources


Meal Type(s)