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rhubarb snacking cake


rhubarb snacking cake Recipe

Ingredients:
  • 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
  • 1 1/3 cup (265 grams) granulated sugar, divided
  • 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
  • 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
  • 1/2 teaspoon finely grated lemon zest
  • 2 large eggs
  • 1 1/3 cups (165 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 1/4 teaspoon ground ginger
  • 1/3 cup (80 grams) sour cream
  • 1 cup (125 grams) all-purpose flour
  • 1/4 cup (50 grams) light brown sugar
  • 1/8 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted
Directions:
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