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Sour Cream Rhubarb Cake

Sour Cream Rhubarb Cake: A Tangy Delight for Summer Parties

Sour Cream Rhubarb Cake is a delightful dessert that perfectly balances sweet and tart flavors, making it a summer favorite.
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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: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with whole wheat flour for added nutrition.
  • 1.5 cups Granulated Sugar Coconut sugar works well for a lower glycemic index.
  • 1 teaspoon Baking Soda Make sure it’s fresh for the best rise.
  • 1 teaspoon Ground Cardamom Feel free to replace with nutmeg for a unique flavor twist.
  • 0.5 teaspoon Salt Use sea salt for a more delicate taste.
  • 2 large Eggs Flax eggs are a great vegan alternative.
  • 1 cup Sour Cream Greek yogurt can be used in place of sour cream.
  • 2 cups Diced Rhubarb Be sure to drain frozen rhubarb well before using.
For the Topping
  • 0.5 cup Salted Butter Use unsalted if preferred and adjust salt accordingly.
  • 0.25 cups Additional All-Purpose Flour Use the same type for consistency.
  • 1 teaspoon Ground Cinnamon Adjust based on personal preference.

Equipment

  • Baking Pan
  • mixing bowl
  • whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and baking tools.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cardamom, and salt until well combined. Then, crack in the eggs and add the sour cream, stirring until smooth. Gently fold in the diced rhubarb.
  3. Grease a 9”x13” baking pan thoroughly, dust it with flour, and pour the batter into the pan, leveling the top.
  4. For the crumble topping, mix the sugar, flour, ground cinnamon, and salted butter until they resemble coarse crumbs. Sprinkle it over the batter in the pan.
  5. Bake uncovered for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean. Cover loosely with foil and bake for an additional 20 minutes.
  6. Remove from the oven and let it cool in the pan on a wire rack for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This cake is versatile; feel free to substitute with other fruits like strawberries or blueberries.

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