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Rhubarb Sour Cream Cake

Jennifer
  • 80 minutes
  • Serves 10

INGREDIENTS

1

Egg, large

2 1/3 cups

All purpose flour

3 tsp

Baking powder

1 1/2 cups

Brown sugar

2 tsp

Cinnamon

1/4 tsp

Nutmeg

3/4 tsp

Salt

3 tsp

Vanilla

1 cup

White sugar

1/3 cup

Almonds, flaked

4 tbsp

Butter, unsalted

1 cup

Sour cream

4 cups

Rhubarb (fresh or frozen. i used frozen, cut into 1/2-inch chunks)