Springtime has always been one of my favorite seasons, not just because of the warmer weather and blooming flowers, but because it’s rhubarb season! Growing up, my grandmother had a small patch of rhubarb in her garden, and every year she would make the most delightful desserts with it. One of my absolute favorites was her Rhubarb Sour Cream Cake. This cake is the perfect blend of tart and sweet, with a moist and tender crumb that keeps you coming back for more.
I remember one particular spring when I was visiting her. The air was filled with the scent of fresh blossoms, and the sun was shining brightly. We spent the morning harvesting rhubarb, chatting about family stories and laughing at old jokes. That afternoon, she taught me how to make this cake from scratch. The process was simple, yet the result was extraordinary—a perfectly balanced cake with the unique flavor of rhubarb shining through.
Over the years, I’ve tweaked her original recipe a bit, adding my own touches like using sour cream for extra moistness and a hint of vanilla for a richer flavor. The combination of tangy rhubarb and creamy sour cream is simply irresistible. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding. The smell of it baking in the oven brings back so many fond memories, and I hope it becomes a cherished part of your springtime traditions as well.
So, grab your mixing bowl and let’s get baking! This Rhubarb Sour Cream Cake is a delightful way to celebrate the season and impress your family and friends. Enjoy it with a scoop of vanilla ice cream or a dusting of confectioner’s sugar for an extra touch of sweetness.
How To Make Rhubarb Sour Cream Cake
Ingredients:
- 1/2 cup salted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, full fat
- 1/4 cup whole milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rhubarb, diced about 1 cm thick
Directions:
Preheat your oven to 350 degrees F. Grease a 10-inch cake pan with non-stick spray and set it aside.
Cream together the butter and sugar in a large bowl until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, sour cream, and milk. Blend on low speed until combined.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the diced rhubarb with a spatula.
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan on the counter to remove any air bubbles.
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust with confectioner’s sugar and serve with vanilla ice cream if desired.
FAQs:
What type of rhubarb should I use for the Rhubarb Sour Cream Cake?
For the best results, use fresh rhubarb that is firm and vibrant in color. While you can use either red or green rhubarb, red rhubarb often provides a more visually appealing result and a slightly sweeter taste. Avoid rhubarb that is wilted or has brown spots.
Can I substitute sour cream with another ingredient?
Yes, you can substitute sour cream with Greek yogurt, which provides a similar tangy flavor and creamy texture. If you use Greek yogurt, make sure it is full-fat to maintain the richness of the cake. Alternatively, you can use buttermilk, but the cake might be slightly less dense.
How do I ensure my cake remains moist?
To keep your Rhubarb Sour Cream Cake moist, make sure not to overmix the batter once you add the dry ingredients. Overmixing can lead to a dense and dry cake. Additionally, baking the cake until a toothpick inserted into the center comes out clean ensures that it is cooked through but not overbaked.
Can I add other fruits to the Rhubarb Sour Cream Cake?
Indeed, you can add other fruits such as strawberries or raspberries to complement the rhubarb. If adding additional fruits, reduce the amount of rhubarb slightly to maintain the right balance of moisture and prevent the cake from becoming too wet.
How should I store the Rhubarb Sour Cream Cake?
Store your Rhubarb Sour Cream Cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate the cake for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it well in plastic wrap and foil before freezing.
Rhubarb Sour Cream Cake
Ingredients
- 1 cup granulated sugar
- 1/2 cup salted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream full fat
- 1/4 cup whole milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rhubarb diced about 1 cm thick
Instructions
- Preheat your oven to 350 degrees F. Grease a 10-inch cake pan well with non-stick spray and set it aside.
- In a large bowl, cream together the butter and sugar until they're light and fluffy.
- Add the eggs one by one, mixing each one in thoroughly before adding the next.
- Mix in the vanilla extract, sour cream, and milk. Blend everything on low speed until combined.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the diced rhubarb with a spatula.
- Pour the batter into your prepared cake pan, spreading it evenly. Tap the pan on the counter to remove any air bubbles and ensure the batter reaches all corners.
- Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can dust the cake with confectioner's sugar and serve it with vanilla ice cream if you like.
