Rhubarb Cinnamon Roll Cake
This Rhubarb Cinnamon Roll Cake is such a treat! It's got a delicious vanilla cake base with lots of rhubarb in it. Then it's swirled with cinnamon brown sugar and drizzled with a simple icing after baking. It's so delicious!
Ingredients
For the cake
- 2 cups all-purpose flour + 2 tbsp of flour for dusting
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3/4 cups white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups sour cream room temperature
- 1/2 cup butter melted and slightly cooled
- 1 3/4 cups rhubarb washed and sliced
For the sprinkle
- 2/3 cups light brown sugar
- 1 1/2 tsp cinnamon
For the icing
- 1 cup powdered sugar
- 2-3 tbsp milk room temperature
Instructions
For the sprinkle
- In a medium bowl, add brown sugar and cinnamon. Gently mix together and set aside.2/3 cups light brown sugar, 1 1/2 tsp cinnamon
For the cake
- Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Then grease the other two sides and then set aside. Melt the butter and allow it to cool for 15 minutes while you prep the rest of the ingredients.
- Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces (about 1/4"/1/2cm)and set aside.1 3/4 cups rhubarb
- In a medium bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set this bowl aside.2 cups all-purpose flour, 3/4 tsp baking soda, 3/4 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, whisk together the sugar and eggs for about 2-3 minutes, until lighter in colour and air bubbles are forming.3/4 cups white sugar, 2 large eggs
- Add in the melted butter, sour cream, and vanilla. Continue whisking until smooth.1 tbsp vanilla, 1/2 cup butter, 3/4 cups sour cream
- Gently add in the dry ingredients and using a spatula, mix until almost *completely* combined.
- Into the bowl with the rhubarb, add 2 tbsp of flour. Mix it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then add the rhubarb into the bowl with the cake batter and mix it in a few times. Don't over-mix!
- Add the batter into the prepared pan and spread evenly. Then take the cinnamon sugar and sprinkle it evenly on top. Using a skewer or toothpick, gently swirl it around the rhubarb, making sure not to press the rhubarb down into the pan (go around the rhubarb as much as possible to create swirls).
- Bake this rhubarb cinnamon roll cake for 45-55 minutes or until a toothpick inserted comes out clean.
- Once the cake is cooled, mix together icing sugar and milk in a small glass. You can add more or less milk depending on how thin you want the icing to be. I would start off with 2 tbsp and then work from there. Drizzle the icing across the cooled cake, allow it to set, slice, and enjoy!1 cup powdered sugar, 2-3 tbsp milk
- This Rhubarb Cinnamon Roll Cake is such a decadent treat! It is best served fresh, but can stay in an airtight container on your counter for 2 days and in the fridge for up to 1 week. I wouldn't recommend freezing it as it has an icing.
Notes
Sour cream - If you don't have sour cream on hand, use Greek yogurt.