Description
A delightful Sour Cream Rhubarb Cake that combines tangy rhubarb with a moist cake that evokes memories of family gatherings.
Ingredients
Scale
- 1 cup granulated sugar (plus more for sprinkling)
- 1/2 cup unsalted butter, softened
- 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
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add sour cream, eggs, and vanilla extract to the butter-sugar mixture and beat until smooth.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared cake pan, sprinkle extra sugar on top, and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with a dusting of powdered sugar and enjoy!
Notes
Tip: For a sweeter cake, toss chopped rhubarb in a tablespoon of sugar before folding into the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg