A moist, tangy cake that uses fresh rhubarb and sour cream for a soft crumb.
introduction
This Sour Cream Rhubarb Cake is easy and homey. It tastes tart and sweet. If you like light, airy desserts, try Cloud Cake — a heavenly dessert you’ll love for another simple option.
why make this recipe
Make this cake when rhubarb is fresh and cheap. The sour cream keeps the cake moist. You can bake it for a family snack or a simple tea-time treat. It is quick to mix, like banana bread with pancake mix, but bright with rhubarb.
how to make Sour Cream Rhubarb Cake
You cream the butter and sugar, add eggs, sour cream, and vanilla. Then you fold in dry ingredients and the rhubarb. The batter goes into a 9×13 pan and bakes about 30–35 minutes. The method is similar to a simple sheet cake such as Cherry Chip Cake, but with fresh fruit folded in.
Ingredients :
- 2 cups chopped fresh rhubarb
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and sour cream.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan before serving.
how to serve Sour Cream Rhubarb Cake
Serve this cake warm or at room temperature. Top with whipped cream, a dusting of powdered sugar, or a scoop of ice cream. You can also serve it with another chilled dessert like Labubu ice cream cake without milk for variety at a party.
how to store Sour Cream Rhubarb Cake
Cover the cooled cake with foil or plastic wrap. Store at room temperature for 1–2 days. For longer storage, keep it in the fridge for up to 5 days. You can freeze slices wrapped tightly for up to 2 months; thaw in the fridge before serving.
tips to make Sour Cream Rhubarb Cake
- Chop rhubarb into small, even pieces so it distributes well.
- Do not overmix the batter. Mix until just combined.
- Use room temperature eggs and sour cream for a smooth batter.
- Check the cake at 30 minutes; ovens vary.
- For a full meal plan, pair this cake with a savory main like Churu Chicken Amarillo for a balanced menu.
variation (if any)
- Add 1/2 cup chopped strawberries for a strawberry-rhubarb cake.
- Sprinkle a simple streusel on top before baking for a crunchy finish.
- Stir in 1/2 cup chopped nuts for texture.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.
Q: Can I replace sour cream?
A: You can use plain Greek yogurt in the same amount for a similar texture.
Q: How do I know when the cake is done?
A: The top should be lightly golden and a toothpick in the center should come out clean or with a few moist crumbs.
Q: Can I make this in a round pan?
A: Yes. Reduce bake time and check often; a smaller pan may need more time.
Q: Is the cake good the next day?
A: Yes. It often tastes even better after the flavors settle overnight.
Sour Cream Rhubarb Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and sour cream.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan before serving.