Rhubarb Sour Cream Cake
Springtime has always been one of my favorite seasons, not just because of the warmer weather and blooming flowers, but because it's rhubarb season! Growing
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Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (full fat)
- 1/4 cup whole milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rhubarb (diced about 1 cm thick)
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