Go Back
Lyna Recipes

Easy Rhubarb Sour Cream Cake Recipe

A moist and tender rhubarb sour cream cake with a soft crumb and tangy fruit baked right into every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 1/2 cups fresh rhubarb chopped

Method
 

  1. Preheat oven to 350°F and grease a 9-inch baking pan.
  2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients into wet mixture until just combined.
  6. Fold in sour cream until batter is thick and smooth.
  7. Pour batter into prepared pan and spread evenly.
  8. Scatter chopped rhubarb evenly over the top.
  9. Bake for 45–50 minutes until golden and a toothpick comes out with moist crumbs.
  10. Cool slightly before slicing and serving.

Notes

Do not overmix or the cake will become dense. Sour cream is essential for moisture and texture. Best served the same day but improves in flavor after resting overnight.