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Sour Cream Rhubarb Cake

Sour Cream Rhubarb Cake: A Fruity Delight for Summer Bliss

This Sour Cream Rhubarb Cake combines tangy rhubarb and creamy sour cream for a delightful summer dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Set aside extra for greasing the pan.
  • 1 cup granulated sugar Can be substituted with a sugar alternative.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • ½ teaspoon ground cardamom Feel free to replace with cinnamon.
  • ½ teaspoon salt Balances sweetness.
  • 2 large eggs For a vegan option, consider using flax eggs.
  • 1 cup sour cream Greek yogurt can also be used as a substitute.
  • 2 cups diced rhubarb Use fresh or thawed frozen for best results.
  • ¼ cup salted butter Can use unsalted butter, add a pinch of salt.
For the Topping
  • ½ cup granulated sugar Adjust to taste.
  • ½ cup all-purpose flour
  • ¼ cup salted butter Melted.
  • 1 teaspoon ground cinnamon Adjust to taste.

Equipment

  • Mixing bowl
  • Electric mixer
  • 9x13 Baking Pan

Method
 

Step-by-Step Instructions for Sour Cream Rhubarb Cake
  1. Preheat your oven to 350°F (175°C). Gather all ingredients.
  2. In a large bowl, whisk together flour, sugar, baking soda, cardamom, and salt.
  3. Mix in eggs and sour cream until smooth and creamy.
  4. Fold in the diced rhubarb gently until evenly distributed.
  5. Grease and flour a 9"x13" baking pan, pour in the batter.
  6. In a separate bowl, mix sugar, flour, melted butter, and cinnamon for the topping.
  7. Sprinkle the topping over the batter, then bake for 30-35 minutes.
  8. Cool the cake in the pan for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

For best results, allow thawed rhubarb to drain well before adding to the batter. Don't overmix to maintain a light texture.

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