Old-Fashioned Rhubarb & Cinnamon Tea Cake
This tea cake features the tartness of rhubarb combined with the warmth of cinnamon.
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups chopped fresh rhubarb about 1-inch pieces
For the Topping
- 2 tablespoons light brown sugar optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the sour cream or yogurt, then gradually add the dry ingredients until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan and sprinkle with brown sugar if using.
- Bake for 50 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
This cake pairs well with tea or coffee. You can also add nuts for extra texture.