Sour Cream Rhubarb Cake
A delicious Sour Cream Rhubarb Cake that perfectly balances tart and sweet flavors, creating a nostalgic dessert experience.
Ingredients
Cake Ingredients
- 1 cup granulated sugar (plus more for sprinkling)
- 1/2 cup unsalted butter, softened Use real butter for the best flavor.
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh rhubarb, chopped If using frozen, thaw and drain excess moisture.
- powdered sugar for dusting Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the sour cream, eggs, and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and spread it evenly. Sprinkle a bit of extra sugar on top.
Baking
- Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
This cake shines when served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. You can also add a teaspoon of cinnamon for extra flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 20g
Tried this recipe?Let us know how it was!