I look forward to this easy bake every summer, when rhubarb is in season. This rhubarb cake with sour cream turns out moist, soft, and it is super easy to make.

I grew up in Ukraine, where rhubarb grew right in our garden. Rhubarb, along with sorrel leaves, was one of the first and my favorite things we harvested in early spring. We used sorrel to make green spring borscht, and rhubarb for baking and for making kompot, a homemade fruit juice drink.
I could make this simple rhubarb cake even since I was a kid (with my mom’s help, of course), just like our family favorite, my apple sponge cake. We always had sour cream, oil and pantry staples at home, and the cake takes just a few steps.
Ingredients (+substitutions)

You’ll find the ingredients quantities in the recipe card below.
- Rhubarb: I used fresh rhubarb. You can also use frozen and thawed overnight in the fridge rhubarb.
- Corn starch: I use it for the rhubarb topping. Corn starch will turn the top of the cake into a soft, jammy layer instead of a runny mess.
- Sugar: You will need granulated sugar for the cake and for the rhubarb topping.
- Flour: I used all-purpose four. You can do half whole-wheat and half all-purpose.
- Baking powder: it will make the cake soft and tall. You can also use 1 teaspoon of baking soda activated by 1 tablespoon of vinegar instead.
- Sour cream: I always use full-fat sour cream. You can also use plain Greek yogurt instead.
- Oil: I used light olive oil suitable for baking. You can use any vegetable oil or even melted butter instead.
- Vanilla extract: for the warm and deep notes.
Step-by-step instructions
Before you begin, preheat the oven to 350°F and grease a 9- or 10-inch pan with a thin layer of butter.

Step 1. Prepare rhubarb topping. Rinse and peel the rhubarb. Cut off the dry or woody ends before peeling. Using paring knife or even your hands, peel off the skin. It should easily come off.
Slice the rhubarb into small pieces and add to the bowl. Sprinkle it with 2 tablespoons of sugar and 2 tablespoons of cornstarch. Ser aside.
Note: if the rhubarb has younger stalks with thin skin, you do not need to peel it. If you are not sure, I’d just peel it, anyway.

Step 2. Make the cake batter. In a mixing bowl, add eggs and sugar. Using electric mixer, mix the two ingredients on high for about 4-5 minutes, or until it becomes fluffy and lighter in color. Add sour cream, oil, vanilla extract and briefly mix again on medium speed just to combine.

Step 3. Pour the cake and add rhubarb on top. Pour the batter in to the prepared 9 inch pan. Tap it a few times or use a spatula to spread the batter evenly. Add the rhubarb filling on top.

Step 4. Bake the cake at 350°F for about 45-55 minutes or until the toothpick inserted in the middle comes out clean. Few crumbs is OK. Another way to check if the cake is cooked is by using a food thermometer. The internal temperature should reach 200°F.
Practical tip
If you don’t have cornstarch (I do not always have it in my panty either), simply mix the rhubarb pieces evenly into the batter instead of layering them on top.
Storage instructions
Let rhubarb cake cool down to a room temperature, it should take couple of hours. Place it in a large airtight container or a Ziploc bag. Store it in the fridge for up to 3-4 days.
To enjoy it warm, just pop it in the microwave for a few minutes.
For longer storage, you can slices for up to 3 months.
📖 Recipe

Rhubarb Cake With Sour Cream
Equipment
- 1 9-inch spring form pan you can also use 10 inch
- 1 large bowl
- 1 electric mixer
Ingredients
Cake ingredients
- 3 eggs
- 180 grams (¾ cup) granulated sugar
- 150 milliliters (about ⅔ cup) sour cream
- 120 milliliters (about ½ cup) olive oil
- 1 teaspoons vanilla extract
- 270 grams (2¼ cups) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Rhubarb topping
- 2 cups rhubarb, peeled and thinly sliced
- 25 grams (2 tablespoons) granulated sugar sugar
- 16 grams (2 tablespoons) cornstarch
Instructions
Cake instructions
- Preheat oven to 350°F. Lightly grease a 9-inch spring form cake pan with butter or cooking spray.
- In a large bowl, add 3 eggs and 180 grams (¾ cup) granulated sugar. Using electrical mixer, beat on high speed for about 4-5 minutes until the mixture is light and double in size.
- Add 150 milliliters (about ⅔ cup) sour cream, 120 milliliters (about ½ cup) olive oil and 1 teaspoons vanilla extract. Mix again on low speed until just combined.
- In a separate bowl, whisk together 270 grams (2¼ cups) all-purpose flour , 2 teaspoons baking powder, and ¼ teaspoon salt. Pour thee dry ingredients into wet mixture and mix until well combined using the spatula or a whisk. You can also use the electric mixer on lowest speed.
- Pour the batter into the prepared cake pan and spread out evenly. Spoon the rhubarb topping over the batter and gently spread it cover the batter evenly. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let rhubarb cake cool for 10 minutes before removing it from the pan.
Rhubarb topping instructions
- Rinse the rhubarb and trim off the ends. Peel the stalks if they are tough or stringy. Then, slice the rhubarb thinly.
- Add sliced rhubarb to a bowl. Sprinkle with 25 grams (2 tablespoons) granulated sugar sugar, and 16 grams (2 tablespoons) cornstarch. Stir briefly to combine, then spoon the rhubarb mixture over the cake batter before baking.
Tuula says
Classic! So good combination of sweet & sour. And with vanilla icecream so yammy yammy😋