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Sour Cream Rhubarb Cake

Sour Cream Rhubarb Cake: A Delightfully Tangy Treat

This Sour Cream Rhubarb Cake features a moist texture and a sweet-tart flavor from fresh rhubarb, making it a favorite dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 1.5 cups Granulated Sugar Consider using coconut sugar for a health-conscious choice
  • 1 teaspoon Baking Soda Essential for proper rising
  • 1 teaspoon Ground Cardamom Ground cinnamon is a wonderful alternative
  • 0.5 teaspoon Salt Don't skip this ingredient
  • 2 large Eggs Flax eggs can be used for a vegan version
  • 1 cup Sour Cream Plain yogurt is a suitable substitute
  • 2 cups Diced Rhubarb Ensure it's fresh or thawed and drained if using frozen
For the Topping
  • 0.5 cup Salted Butter Unsalted butter can be used if preferred
  • 0.5 cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon

Equipment

  • Mixing Bowl
  • Spatula
  • Baking Pan
  • whisk or hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Whisk together flour, sugar, baking soda, cardamom, and salt.
  2. Add eggs and sour cream to the flour mixture. Blend until smooth and creamy.
  3. Gently fold in the diced rhubarb.
  4. Grease a 9"x13" baking pan and pour the batter into it.
  5. Mix together melted butter, sugar, flour, and cinnamon for the streusel topping, then sprinkle over the batter.
  6. Bake for 30-35 minutes until golden and a toothpick comes out clean.
  7. Cool in the pan for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

This cake pairs beautifully with vanilla ice cream or whipped cream for a delightful touch.

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