Moist Sour Cream Rhubarb Cake - A Summer Slice of Joy

Delight in this Sour Cream Rhubarb Cake, combining tart rhubarb and rich texture, perfect for summer gatherings.

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Prep Time 20

Cook Time 55

Cooling Time 1

Total Time 2 15

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour swap with gluten-free blend if desired
1.25 cups granulated sugar brown sugar enhances flavor depth
1 teaspoon baking soda ensure it's fresh for best rise
1 teaspoon ground cardamom substitute with nutmeg or cinnamon
1 teaspoon salt optional but recommended for flavor
2 large eggs use flax eggs for vegan alternative
1 cup sour cream Greek yogurt can substitute
2 cups diced rhubarb fresh or properly thawed frozen

For the Topping

0.5 cups salted butter unsalted butter can be used
1 teaspoon ground cinnamon adjust to taste

Equipment

9x13 inch baking pan
Mixing bowls
whisk
spatula

Method

Baking Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the flour, sugar, baking soda, cardamom, and salt.
Add beaten eggs and sour cream; mix until smooth.
Gently fold in the diced rhubarb.
Lightly grease and flour your baking pan, then pour the batter into the pan.
In a separate bowl, combine topping ingredients until crumbly.
Sprinkle the topping evenly over the batter.
Bake for 30 to 35 minutes, then cover with foil and bake for another 20 minutes.
Allow to cool in the pan for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Serve with vanilla ice cream or whipped cream for an extra treat.

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