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Sour Cream Rhubarb Cake

Sour Cream Rhubarb Cake: The Perfect Sweet-Tart Summer Treat

Enjoy a delightful fusion of sweet and tangy with this Sour Cream Rhubarb Cake, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup granulated sugar Can replace with brown sugar for a caramelized taste.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 0.5 teaspoon ground cardamom Replace with nutmeg if preferred.
  • 0.5 teaspoon salt Use kosher or sea salt.
  • 2 large eggs Vegan alternative: use flax eggs.
  • 1 cup sour cream Substitute with plain yogurt for a lighter option.
  • 2 cups diced rhubarb Fresh is preferred, but frozen can be used if thawed properly.
  • 0.5 cup salted butter Unsalted butter can be used but increase salt slightly.
  • 0.5 teaspoon ground cinnamon For topping flavor; adjust quantity to taste.
For the Topping
  • 0.5 cup butter Ensure it's softened for easy mixing.
  • 1 cup flour Use the same type as for the cake.
  • 0.5 cup sugar Can use brown sugar for a deeper flavor.

Equipment

  • 9x13 baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cardamom, and salt until fully combined.
  3. Add the beaten eggs and sour cream to the dry ingredients, then blend until smooth.
  4. Gently fold in the diced rhubarb, ensuring it is evenly distributed.
  5. Pour the batter into a greased and floured 9”x13” baking pan and level it out evenly.
  6. Prepare the streusel topping by mixing softened butter, flour, sugar, and ground cinnamon until crumbly.
  7. Sprinkle the streusel mixture evenly over the batter in the pan.
  8. Bake uncovered for 30 to 35 minutes; then cover with foil and bake for an additional 20 minutes.
  9. Allow the cake to cool in the pan for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure rhubarb is evenly diced for consistent cooking. Check oven temperature for best baking results.

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