Rhubarb Sour Cream Cake
Rhubarb season is here, and what better way to celebrate than with a classic Rhubarb Sour Cream Cake? This delightful dessert combines the bright tartness of rhubarb with a moist and tangy sour cream base. The streusel topping adds a delightful textural contrast, making this cake a true crowd-pleaser.
This recipe is perfect for both beginner and experienced bakers. It’s simple to follow and requires readily available ingredients. Plus, it’s a great way to use up fresh rhubarb from your garden or local farmers market.
The cake itself is bursting with flavor. The sour cream adds a touch of tang that perfectly complements the sweetness of the sugar and the tartness of the rhubarb. The streusel topping provides a delightful crunch and a warm, cinnamon-infused flavor.
This recipe is not only delicious but also versatile. For a richer topping, substitute melted butter for half of the vegetable oil in the streusel. If your rhubarb is particularly tart, don’t hesitate to add an extra spoonful or two of sugar to the cake batter.
So, preheat your oven, gather your ingredients, and get ready to bake a taste of spring with this fantastic Rhubarb Sour Cream Cake!
Questions I often get asked about this recipe:
Can I substitute something for the sour cream?
Yes, you can substitute plain yogurt or buttermilk for the sour cream. However, the cake might not be as moist or tangy.
What kind of rhubarb should I use?
You can use fresh or frozen rhubarb for this recipe. If using frozen rhubarb, thaw it first and drain off any excess liquid.
I don’t have any brown sugar, can I use white sugar instead?
Yes, you can substitute white sugar for the brown sugar in the streusel topping. However, the brown sugar adds a richer molasses flavor that complements the rhubarb well.
My cake isn’t done after 50 minutes, what should I do?
Ovens can vary in temperature. Check the cake with a toothpick after 45 minutes. If it’s not done, continue baking for 5-minute intervals until a toothpick inserted into the center comes out clean.
The cake looks dry, how can I prevent that?
Make sure you’re not overmixing the batter. Overmixing can lead to a tough cake. Also, ensure your oven temperature is accurate.
How long will this cake stay fresh?
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then again in foil before freezing. Thaw overnight in the refrigerator before serving.
What you need to make Rhubarb Sour Cream Cake:
Cake:
2 cups all-purpose flour
1 ¼ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, beaten
1 cup sour cream
3 cups chopped rhubarb (about 6 stalks)
Icing sugar (for dusting)
How to make it:
Preheat your oven to 350°F (175°C). Grease and flour a round baking dish.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, beat together the eggs and sour cream until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared baking dish.
Baking:
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly in the pan before serving.
Dust with icing sugar to finish
Tips:
For a richer flavor, substitute melted butter for half of the vegetable oil in the streusel topping.
If your rhubarb is very tart, you can add a tablespoon or two of extra sugar to the cake batter.
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Latest Reviews:
This cake is AMAZING! The streusel topping is the perfect balance of sweet and crunchy. I used frozen rhubarb and it worked great. Definitely will be making this again! Sarah K.
So easy to throw together. Turned out so moist and flavorful! My family devoured it in minutes. The little bit of tang from the sour cream is delicious with the rhubarb. John M.
This recipe is a keeper! I’ve tried a few rhubarb cakes before but this one is the best. The cake itself is so light and fluffy, and the rhubarb adds the perfect amount of tartness. Love it! Jane C.
Printable Recipe:
Rhubarb Sour Cream Cake
This recipe delivers a moist cake with a tangy sour cream base and a sweet and tart rhubarb filling.
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 3 cups chopped rhubarb (about 6 stalks)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, beat together the eggs and sour cream until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking dish.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly in the pan before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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