Ingredients for Finney Family Rhubarb Cake
- 1 ½ cups packed brown sugar
- 2 cups (4 sticks) softened butter
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 4 cups chopped rhubarb
- Sugar
- Walnuts
- Cinnamon
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How to Make Finney Family Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ½ cups packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 4 cups chopped rhubarb.
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup brown sugar, ½ cup rolled oats, ¼ cup chopped pecans (optional), and ½ teaspoon ground cinnamon. Cut in ½ cup (1 stick) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
140g
Fat
42g
Carbs
17g
