
Photo Credit
irene_k/shutterstock
Yield
Serves 12.
Category
Course
Sources
For the cake:
Ingredients
2 cups all-purpose flour, plus extra for pan
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup unsalted butter, at room temperature, plus extra for pan
1-1/2 cups firmly packed light-brown sugar
1 large egg
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups fresh rhubarb, cut into 1/2-inch chunks
Topping:
Ingredients
1/2 cup sugar
Optional: 1/2 cup chopped nuts
1 teaspoon cinnamon
1 tablespoon butter, melted
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Can you use frozen rhubarb instead of fresh and if so, do I have to adjust liquid
Hi, Wendy. Yes, you can use frozen rhubarb but you should thaw it first. Also, since the frozen rhubarb will be less dense once thawed, you should use a little bit more than called for in the recipe. No need to adjust liquid.
I wish you would put nutrition facts on your recipes. I need to know the carbs. per serving for my son who is diabetic. thanks
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