Rhubarb Sour Cream Cake
Some recipes just capture the heart of a household, and this Rhubarb Sour Cream Cake is exactly that for my family. One sunny spring afternoon, I found myself with an overflowing bunch of rhubarb from a neighbor’s garden, and I was determined to create something comforting yet easy to whip up amidst the chaos of family life. The result? This moist, tangy, and wonderfully tender cake that has now earned its spot as a family favorite.
The blend of tart rhubarb and creamy sour cream is pure magic. The texture is soft and fluffy, with juicy bursts of rhubarb in every bite. My kids, who are usually skeptical of anything with the word “rhubarb,” couldn’t get enough. My husband? Let’s just say I caught him sneaking a second slice when he thought I wasn’t looking.
It’s the kind of cake that feels special enough for celebrations but simple enough for a midweek treat. You know that warm, cozy feeling you get from a home-baked dessert? This cake delivers that and then some. The subtle dusting of powdered sugar on top gives it a sweet finish that doesn’t overpower the unique flavors.
I hope you’ll love this Rhubarb Sour Cream Cake as much as we do. It’s easy, delicious, and destined to be a recipe you’ll turn to again and again. After all, every busy mom deserves a little slice of joy!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen rhubarb?
A: Yes, frozen rhubarb works great! Just make sure to thaw and drain it well before using.
Q: What if I don’t have sour cream?
A: You can substitute with plain Greek yogurt. The texture and tanginess are similar.
Q: How should I store this cake?
A: Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Q: Can I freeze this cake?
A: Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Q: Is this cake overly sweet?
A: No, it strikes a perfect balance of sweet and tart, thanks to the rhubarb.
What You Need to Make Rhubarb Sour Cream Cake
Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups chopped rhubarb (fresh or frozen, drained)
Powdered sugar for dusting
Tools Needed:
9-inch round cake pan
Mixing bowls
Electric mixer or hand whisk
Spatula
Cooling rack
How to Make Rhubarb Sour Cream Cake
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Add Sour Cream: Mix in the sour cream until smooth.
Combine and Fold: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped rhubarb.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar before serving.
Tips for Making the Best Rhubarb Sour Cream Cake
Don’t Overmix: To keep the cake light and fluffy, mix just until the ingredients are combined.
Fresh vs. Frozen Rhubarb: Both work well, but if using frozen, thaw and pat dry to avoid excess moisture.
Add a Crunch: For extra texture, sprinkle a little raw sugar on top before baking.
Enhance the Flavor: A teaspoon of orange zest adds a lovely hint of citrus.
Serve with Cream: For an indulgent twist, serve slices with a dollop of whipped cream or vanilla ice cream.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This cake was a hit! My kids loved it, and I couldn’t believe how easy it was to make. Perfect balance of sweet and tart!” — Emily R.
⭐️⭐️⭐️⭐️ “Great recipe! I used Greek yogurt instead of sour cream, and it turned out amazing. Will definitely make again.” — Sarah T.
⭐️⭐️⭐️⭐️⭐️ “I love how moist this cake is. The rhubarb adds such a nice tang. Perfect with a cup of coffee!” — Megan K.
⭐️⭐️⭐️ “Good cake, but I wish it was a little sweeter. Next time, I might add a bit more sugar.” — Lisa M.
⭐️⭐️⭐️⭐️⭐️ “This recipe saved me when I needed a last-minute dessert! Quick, easy, and delicious.” — Amanda P.
Printable Recipe
Rhubarb Sour Cream Cake
This Rhubarb Sour Cream Cake is a moist, tender dessert with the perfect balance of sweet and tart. Easy to make, it's a family favorite for any occasion!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups chopped rhubarb (fresh or frozen, drained)
- Powdered sugar for dusting
- Tools Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Cooling rack
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add Sour Cream: Mix in the sour cream until smooth.
- Combine and Fold: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped rhubarb.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar before serving.
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If You Enjoyed This Recipe, Please Share!
Sharing good food brings us all closer! If you loved this Rhubarb Sour Cream Cake, snap a picture, share it on social media, and tag me. Whether it’s for a family gathering, a bake sale, or just a cozy afternoon treat, let others know about this delightful recipe. Because the best things in life are meant to be shared – especially cake!
