Description
Sometimes, the simplest bakes bring the greatest joy—and this Do Nothing Cake Rhubarb is proof. With just a handful of pantry staples and fresh rhubarb, you’ll create a soft, moist cake with a sugary cinnamon crown that tastes like a sweet memory from childhood. No fancy steps, no stress—just pure homemade comfort in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped rhubarb
- 1/4 cup sugar (for topping)
- 1/4 teaspoon cinnamon
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract. Gradually alternate adding the dry ingredients and sour cream, mixing just until blended. Gently fold in the chopped rhubarb.
- Prepare for Baking: Pour the batter into a greased 9×13-inch baking pan. Evenly sprinkle the topping mixture of sugar and cinnamon over the batter.
- Bake: Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Allow the cake to cool before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal per serving