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Rhubarb Cake  

Submitted by Mary Kula, Mrs. Wages Test Kitchens

Yield: 12 servings     
Prep: 30 minutes
Bake: 45 minutes 

Ingredients
1 cup sugar
1 cup butter, softened
4 egg yolks
2 tsp baking powder
2 Tbsp sour cream
2 tsp vanilla
2 cups all-purpose flour
3 cups thinly sliced rhubarb (about 6 stalks)
Topping
2 Tbsp sugar
1/4 tsp ground cinnamon

Directions

1. Preheat oven to 400° F. 
2. Place the sugar, butter, egg yolks, baking powder, sour cream and vanilla in a large bowl; beat until smooth.
3. Stir in flour, 1 cup at a time, until well blended. Spread batter evenly into a greased 13-in. x 9-in.  baking pan.  Bake for 15 minutes.
4. Remove cake from the oven. Reduce heat to 350° F.  Spread rhubarb slices over the cake.  In a small bowl, combine sugar and cinnamon; sprinkle over rhubarb.
5. Bake for 45-50 minutes or until edges are golden brown.