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Fresh Rhubarb Sticky Cake


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Fresh rhubarb is baked with spices that truly compliment this unique springtime plant. Ginger Root Powder, True Cinnamon, Nutmeg, Cardamom Seed Powder, and a hint of almond come together to give a sweetness to the tangy rhubarb. This is a very moist cake, and the fresh baked rhubarb makes it a bit sticky, but it is truly a delicious springtime treat that is a must try!

GINGER ROOT POWDER, True Cinnamon, Nutmeg, Cardamom Seed Powder

Ingredients For The Cake:

3 (heaping) cups fresh rhubarb, diced

1 cup granulated sugar

1/4 cup light brown sugar

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp Ginger Root Powder

1/2 tsp Nutmeg

1/2 tsp True Cinnamon

1/2 tsp Cardamom Seed Powder

1 tsp Almond Extract

2 eggs, beaten

1 cup sour cream

Ingredients & Directions For The Streusel Top:

Mix together the following until crumbly-

1 cup light brown sugar

1/4 cup butter, softened

1/4 cup flour

1 tsp True Cinnamon

Directions For The Cake:

Preheat oven to 350 degrees. Spray (with cooking spray) a 9 x 13 inch baking pan. In a medium bowl, mix together the sugars, baking soda, flour, spices and salt. Stir in the eggs, sour cream and almond extract and mix until smooth. Fold in the rhubarb and then pour the combined batter into the prepared pan. Sprinkle the top of the batter with the streusel topping. Bake in the preheated oven for 45 minutes or until a knife inserted into the center comes out clean.

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