Rhubarb Sour Cream Cake
A moist, tangy rhubarb sour cream cake with a tender crumb and a sweet topping, perfect for spring baking and dessert gatherings. Delightfully fruity and creamy.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 13 x 9-inch cake pan.
- Dice the rhubarb into 1/2-inch pieces.
- Cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
- Sift together flour, soda, and salt. Add dry ingredients to the butter mixture.
- Stir in the rhubarb and sour cream until well blended; the batter will be thick.
- Pour the batter into the prepared pan and spread evenly.
- Combine topping ingredients and sprinkle over the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm, optionally with whipped cream.
Tips & Substitutions
For a lighter texture, you can substitute half of the sour cream with Greek yogurt. Make sure to dice the rhubarb into uniform pieces for even distribution in the cake. If rhubarb isn't available, consider using diced strawberries or apples as a substitute. Be mindful of the sweetness; you may need to adjust the sugar based on the tartness of the rhubarb.
Serving Suggestions
This cake is delightful served warm, perhaps with a dollop of whipped cream on top. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries. For a light brunch option, serve alongside a fruit salad or a slice of Caraway Bread for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Sour Cream Cake contains roughly 633 calories, with 3g protein, 48g carbohydrates, and 40g fat. Note that it is relatively high in sodium, at 783mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
If using frozen rhubarb, you may want to reduce the baking time slightly since it may release more moisture during baking.
How can I make this cake gluten-free?
Additionally, consider using a blend that's specifically designed for baking to achieve the best results.
What can I use as a topping instead of a crumble?
This can add a nice visual appeal and enhance the overall sweetness of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).