Well friends, today I’m back with final rhubarb-inspired recipe. (You can check out all the rhubarb recipes here.) However, this time I’m taking a break from my favorite strawberry / rhubarb combo and testing out a different berry. Even though I really do like rhubarb on its own, there’s something about pairing it with a sweet berry that just makes it all the better. For this delightful treat, I’m pulling inspiration from this rhubarb cake recipe, but adding in some blackberries (and extra rhubarb) for even more flavor.
This cake actually reminds me so much of my past. From sweet treats at home, to a cafe I worked at during high school, rhubarb always found its way into muffins and cake. It’s such a unique flavor, and one you can only get certain times of the year. That instantly makes it special.
What I love about this recipe is that it’s insanely simple. I mean, seriously. So simple.
I also really like staple recipes like this one. If I have yet to convince you to give rhubarb a try, you can easily substitute any fruit or berry for the rhubarb and still have a super moist and delicious cake. This obviously is wonderful for an after-dinner dessert, but I find myself enjoying it most with a cup of coffee for breakfast. Perfection.
Let me show you how to make it.
Here's what you will need:
For the cake:
1 1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon vanilla
1 cup sour cream
3 cups diced rhubarb
1 cup blackberries (chopped if they are on the larger size)
For the topping:
1 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
Ground cinnamon for dusting
Begin by preheating your oven to 350 degrees F. Grease and flour a 9x13-inch cake pan.
Next, prepare the cake. In a large bowl, mix together the sugar, baking soda, salt, and flour. Then stir in the eggs, vanilla, and sour cream until smooth. Finally, add in the rhubarb and blackberries. Pour into the greased cake pan and spread out evenly.
For the topping, in a smaller bowl stir together the sugar, butter, and flour until the mixture is crumbly. Sprinkle this over top of the cake; then dust lightly with cinnamon.
Bake for about 45 minutes or until a toothpick inserted near the center comes out clean.
Allow to cool (if you can); then devour!
You are really going to love this cake. If you happen to try it with different fruits and berries, let me know which combo you like best. I’m excited to try a few other flavors myself.
Enjoy and happy baking!