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Sour Cream Rhubarb Cake

Sour Cream Rhubarb Cake: A Sweet-Tart Summer Sensation

Sour Cream Rhubarb Cake is a delightful dessert that combines sweet and tart flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Extra can be used for flouring the pan.
  • 1 cup Granulated Sugar Consider reducing for a healthier option.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Ground Cardamom Infuses warmth and complexity.
  • 1/2 teaspoon Salt Enhances overall taste.
  • 2 Eggs (beaten) Ensure they are well-beaten.
  • 1 cup Sour Cream Serves as a moisture source.
  • 3 cups Diced Rhubarb Fresh is ideal but thawed frozen is acceptable.
For the Topping
  • 1/4 cup Salted Butter (softened) Can replace with unsalted butter if desired.
  • 1/4 teaspoon Cinnamon Adjust according to personal preference.

Equipment

  • Mixing bowl
  • Whisk
  • 9"x13" baking pan
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cardamom, and salt until well combined.
  3. Add the beaten eggs and sour cream to the dry mixture, stirring until the batter is smooth and creamy. Gently fold in the diced rhubarb.
  4. Pour the thick batter into your prepared baking pan, using a spatula to level the surface.
  5. In a separate bowl, combine the softened butter, sugar, flour, and cinnamon to create a crumbly topping. Sprinkle over the cake batter.
  6. Place the pan in the preheated oven and bake uncovered for 30-35 minutes, then cover with foil and bake for another 20 minutes.
  7. Allow the cake to cool in the pan for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Serve with whipped cream or vanilla ice cream for an extra treat.

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