Go Back
–+ servings
Simple rhubarb cake topped with rhubarb pieces in a round pan.

Sour Cream Rhubarb Cake

Nataliia
This sour cream rhubarb cake with sour cream turns out moist, soft, and bursting with tart rhubarb flavor. It is comes together in pone bowl and bakes under one hour.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Ukrainian
Servings 10
Calories 358 kcal

Equipment

  • 1 9-inch spring form pan you can also use 10 inch
  • 1 large bowl
  • 1 sifter
  • 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 eggs and sugar. Using electrical mixer, beat on high speed for about 4-5 minutes until the mixture is light and double in size.
    3 eggs, 180 grams (¾ cup) granulated sugar.
  • Add sour cream, oil and vanilla extract. Mix again on low speed until just combined. 150 milliliters (about ⅔ cup) sour cream, 120 milliliters (about ½ cup) olive oil, 1 teaspoons vanilla extract.
  • Sift dry flour, baking powder and salt into wet ingredients and mix until well combined using the spatula or a whisk. You can also use the electric mixer on lowest speed.
    270 grams (2¼ cups) all-purpose flour , 2 teaspoons baking powder, ¼ teaspoon salt
  • 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 it with sugar and corn starch. Stir briefly to combine, then spoon the rhubarb mixture over the cake batter before baking.
    2 cups rhubarb, peeled and thinly sliced , 25 grams (2 tablespoons) granulated sugar sugar, 16 grams (2 tablespoons) cornstarch.

Notes

I always recommend using the scale to measure the ingredients. But I have also included thee approximate quantities in cups for your convenience
If you like the cake to be sweeter, use 1 whole cup of sugar for the batter. 

Nutrition

Calories: 358kcalCarbohydrates: 49.5gProtein: 5gFat: 15.7gSaturated Fat: 3.6gCholesterol: 66.5mgSodium: 85.5mgFiber: 5.4gSugar: 25g
Keyword rhubarb cake
Tried this recipe?Let us know how it was!