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Sour Cream Rhubarb Cake

Sour Cream Rhubarb Cake: A Moist Summer Delight to Savor

Sour Cream Rhubarb Cake is a delightful summer dessert that blends sweet-tart rhubarb with a moist cake and crunchy streusel.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 1.5 cups Granulated Sugar coconut sugar works for a healthier alternative
  • 1 teaspoon Baking Soda ensure it’s fresh for optimal rise
  • 1 teaspoon Ground Cardamom substitute with cinnamon if needed
  • 0.5 teaspoon Salt crucial for balance
  • 3 large Eggs binds ingredients and brings richness
  • 1 cup Sour Cream Greek yogurt can be a similar substitute
  • 2 cups Fresh/Diced Rhubarb ensure frozen rhubarb is well-thawed and drained
For the Topping
  • 0.5 cup Butter essential for a delightful streusel
  • 1 teaspoon Cinnamon adjust to taste for added spice

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • 9'x13' baking pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cardamom, and salt. Whisk until evenly mixed and set aside.
  3. Add the eggs and sour cream to the dry mixture, stirring until well combined. Gently fold in the diced rhubarb.
  4. Pour the batter into a greased and floured 9'x13' baking pan and level it with a spatula.
  5. In a separate bowl, mix together the butter, sugar, flour, and cinnamon for the streusel topping until crumbly. Sprinkle evenly over the batter.
  6. Bake for 30-35 minutes, then cover with foil and bake for an additional 20 minutes until a knife inserted comes out clean.
  7. Allow the cake to cool in the pan for about 1 hour before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure the rhubarb is well-drained if using frozen; excessive moisture can make the cake soggy. Allow the cake to cool completely for best texture.

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