The simplicity of this cake is what makes it outstanding. No glaze or frosting needed, just a tender crumb cake with stripes of sweetened rhubarb.
rhubarb stalks, enough to cover bottom of 9 X 5" pan
1 cup sugar, divided
1 cup flour
3/4 cup butter, at room temperature
3 eggs
3/4 cup sour cream
2 tsps vanilla extract
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
Cut rhubarb into lengths that will fit the width of a loaf pan. Place in a baking dish and sprinkle with 1/4 cup sugar. Leave for 1 hour. Butter the loaf pan and line with buttered parchment paper. After the hour, take the rhubarb and place it in a single layer on the bottom of the pan. Sprinkle the remaining 1/4 cup sugar over the stalks. I had very young, thin stalks here.
For the batter, beat the butter and 3/4 cup sugar together. Then add eggs one at a time. Add half the flour, the sour cream, then the rest of the flour. Add vanilla, baking powder, baking soda and salt. Pour the batter into the pan over the rhubarb.
Bake at 350°F for 45-50 minutes or until a tester comes out clean. Cool completely before turning out.
I love the pink and green stripes!
Adapted from: nissingflavor.blogspot.com
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