Rhubarb Sour Cream Cake

This cake is hot off the press. As I type, I am eating way too much of it. Yes it is late, but some things can't wait until morning. You might find yourself at the farmer's market staring at some rhubarb, or be confronted with masses of it in your yard tomorrow, and I'd hate to keep you from taking the step of grabbing it. Allow me to enable you to enjoy rhubarb tomorrow. 'Tis the season for it, you know. I have never met anything with rhubarb that I didn't love. At the top of my rhubarb-love list is certainly a rhubarb crumb cake. I've made many versions, but the one I tried from the Penzeys catalog tonight is a definite winner. I had it in the oven 5 minutes after I decided to make it (at 9 p.m....), and it only required 1 bowl.  It is for sure the fastest rhubarb cake I've ever put together, and it is fantastically delicious. It will be good for breakfast, too....just sayin'.

Rhubarb Sour Cream Cake

-from Penzeys catalog, Spring 2014

-1 1/2 cups sugar

-1 stick butter, melted

-1 egg

-1 cup sour cream

-1 t. vanilla

-1 t. baking soda

-2 cups flour

-1 1/2 cups chopped rhubarb (fresh or frozen)

Topping:

-1/3 cup sugar

-1 t. cinnamon

In a mixing bowl combine sugar, butter, vanilla, sour cream, and egg and beat well. Stir in flour and baking soda until combined. Fold in rhubarb. The recipe says to use a 9x13, but all mine were either in the running dishwasher or spoken for elsewhere in the kitchen. So I used an 7x11 and I'm glad I did. The cake would be really thin in a 9x13 and it seemed just perfect in the 7x11. Do what you will. Combine cinnamon and sugar together in small bowl and sprinkle over top of cake. Bake at 350 for 35-40 min (a bit less if you go for the 9x13). See how long you can let it cool before you dig in.