There’s just something about rhubarb that feels like the perfect kickoff to spring and early summer baking. The moment I see those beautiful ruby stalks pop up at the market, I know it’s time to make one of my absolute favorite desserts—Rhubarb Sour Cream Cake.
If you’ve never baked with rhubarb before, don’t worry—you’re in for a real treat. This cake is moist, tender, and perfectly balanced with a hint of tartness from the rhubarb and a creamy richness from the sour cream. It’s one of those recipes that feels fancy enough for a brunch or a special gathering, but it’s easy enough to whip up on a weeknight when you just want a little something sweet.
I remember the first time I baked this cake—it was a rainy Sunday afternoon, and I had some fresh rhubarb I didn’t want to go to waste. I was a bit nervous because rhubarb can be tricky if you don’t balance it right, but let me tell you: the result was so good that my family devoured the entire pan before the day was over. Ever since, this recipe has become a staple in my kitchen, and I know you’ll love it just as much.
Let’s dive right into the recipe and get started!
INGREDIENTS YOU’LL NEED
For the cake:
½ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped fresh rhubarb
For the optional glaze:
½ cup powdered sugar
1 to 2 tablespoons milk or lemon juice
Splash of vanilla
STEP-BY-STEP INSTRUCTIONS
STEP 1: PREP YOUR PAN AND PREHEAT YOUR OVEN
First things first, you’ll want to preheat your oven to 350°F (175°C). This way, it’s ready to go once your batter is mixed. Grab a 9×13-inch baking pan and either grease it well or line it with parchment paper. Personally, I love using parchment paper because it makes removing the cake so easy—and who doesn’t love less cleanup?
STEP 2: CREAM TOGETHER THE BUTTER AND SUGAR
In a large mixing bowl, beat together your softened butter and granulated sugar. You’ll want to mix this until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Creaming the butter and sugar properly gives the cake a tender, airy texture, so don’t rush this step.
STEP 3: ADD THE EGGS, VANILLA, AND SOUR CREAM
Next, add the eggs one at a time. Beat well after each addition to ensure everything is fully incorporated. Stir in the vanilla extract, followed by the sour cream. The sour cream not only adds moisture but also gives the cake its lovely, subtle tang that pairs so well with the rhubarb.
STEP 4: COMBINE THE DRY INGREDIENTS
In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. This step helps evenly distribute the leavening and salt throughout the flour, ensuring the cake rises evenly.
STEP 5: MIX THE BATTER
Slowly add the dry ingredients to your wet mixture, stirring just until combined. The key here is not to overmix—overworking the batter can lead to a denser cake. The batter will be thick at this point, and that’s exactly what you want.
STEP 6: FOLD IN THE RHUBARB
Finally, gently fold in your chopped fresh rhubarb. The batter will be thick enough to hold the rhubarb pieces in place as it bakes, giving you those delicious little pockets of tartness in every bite.
THE BEST RHUBARB SOUR CREAM CAKE YOU’LL EVER BAKE
There’s just something about rhubarb that feels like the perfect kickoff to spring and early summer baking. The moment I see those beautiful ruby stalks pop up at the market, I know it’s time to make one of my absolute favorite desserts—Rhubarb Sour Cream Cake.
If you’ve never baked with rhubarb before, don’t worry—you’re in for a real treat. This cake is moist, tender, and perfectly balanced with a hint of tartness from the rhubarb and a creamy richness from the sour cream. It’s one of those recipes that feels fancy enough for a brunch or a special gathering, but it’s easy enough to whip up on a weeknight when you just want a little something sweet.
I remember the first time I baked this cake—it was a rainy Sunday afternoon, and I had some fresh rhubarb I didn’t want to go to waste. I was a bit nervous because rhubarb can be tricky if you don’t balance it right, but let me tell you: the result was so good that my family devoured the entire pan before the day was over. Ever since, this recipe has become a staple in my kitchen, and I know you’ll love it just as much.
Let’s dive right into the recipe and get started!
INGREDIENTS YOU’LL NEED
For the cake:
½ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped fresh rhubarb
For the optional glaze:
½ cup powdered sugar
1 to 2 tablespoons milk or lemon juice
Splash of vanilla
STEP-BY-STEP INSTRUCTIONS
STEP 1: PREP YOUR PAN AND PREHEAT YOUR OVEN
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. I love using parchment paper—it makes cleanup a breeze and the cake comes out perfectly every time.
STEP 2: CREAM TOGETHER THE BUTTER AND SUGAR
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Properly creaming the butter and sugar helps create a soft, tender crumb.
STEP 3: ADD THE EGGS, VANILLA, AND SOUR CREAM
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and sour cream. The sour cream keeps the cake moist and balances the tartness of the rhubarb beautifully.
STEP 4: COMBINE THE DRY INGREDIENTS
In a separate bowl, whisk together the flour, baking soda, and salt. This helps ensure the leavening agents and salt are evenly distributed throughout the batter.
STEP 5: MIX THE BATTER
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as that can make the cake dense rather than tender.
STEP 6: FOLD IN THE RHUBARB
Gently fold in the chopped rhubarb. The batter will be thick, which helps hold the rhubarb pieces in place while baking so every slice gets that perfect balance of sweet and tart.
FAQ: COMMON QUESTIONS ABOUT RHUBARB SOUR CREAM CAKE
CAN I USE FROZEN RHUBARB INSTEAD OF FRESH?
Yes, you absolutely can use frozen rhubarb if fresh isn’t available. Just make sure to thaw it completely and drain off any excess liquid before adding it to the batter. This helps prevent the cake from becoming too wet or soggy.
CAN I MAKE THIS CAKE AHEAD OF TIME?
Definitely! This cake holds up really well. You can bake it a day or two in advance and store it covered at room temperature. If you need to store it longer, pop it in the fridge to keep it fresh.
DO I HAVE TO USE THE GLAZE?
Not at all. The glaze is optional but adds a nice touch of sweetness that complements the tangy rhubarb. The cake is flavorful enough on its own, so it’s totally up to your preference.
CAN I SUBSTITUTE SOUR CREAM WITH SOMETHING ELSE?
If you don’t have sour cream on hand, you can use plain Greek yogurt as a substitute. It offers a similar texture and tang that works well in this recipe.
HOW SHOULD I STORE LEFTOVERS?
Store any leftovers in an airtight container. The cake stays fresh at room temperature for 1-2 days. For longer storage, refrigerate it, where it will keep well for up to 5 days.
CAN I FREEZE RHUBARB SOUR CREAM CAKE?
Yes! You can freeze the cake (unglazed is best) for up to 3 months. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. Thaw in the refrigerator overnight before serving.
WHAT IF I DON’T HAVE A 9X13-INCH PAN?
You can use two 8-inch square pans or even make it into muffins. Just keep an eye on the baking time, as smaller portions will bake faster.
CONCLUSION: TIME TO BAKE!
There you have it—Rhubarb Sour Cream Cake made simple and absolutely delicious. Whether you’re new to baking with rhubarb or a seasoned pro, this recipe is a perfect way to highlight the unique flavor of this seasonal ingredient. The balance of sweet and tart, combined with the rich, moist texture of the cake, makes it one of those desserts that everyone always asks for seconds of.
I love serving it with a hot cup of coffee in the morning or a little whipped cream for dessert. And the best part? It’s just as easy to make as it is to eat. Don’t forget to leave a comment and let me know how it turned out for you. If you tried any fun variations, I’d love to hear about those too!
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Rhubarb Sour Cream Cake
Description
This tender and moist rhubarb sour cream cake perfectly balances sweetness and tartness. The sour cream keeps the cake soft, while the fresh rhubarb adds bursts of tangy flavor in every bite. A simple glaze drizzled on top makes it extra special, but it’s delicious even without it.
Ingredients
For the cake:
½ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped fresh rhubarb
For the optional glaze:
½ cup powdered sugar
1 to 2 tablespoons milk or lemon juice
Splash of vanilla
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing.
Gently fold the chopped fresh rhubarb into the batter. The batter will be thick, which is normal and helps hold the rhubarb pieces in place while baking.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
If using the optional glaze, whisk together the powdered sugar, milk or lemon juice, and vanilla until smooth. Drizzle over the cake while it is still slightly warm.
Allow the cake to cool slightly before slicing. Serve as is or with a cup of coffee or tea.
Notes
Fresh rhubarb adds a bright tartness, but frozen rhubarb can be used if fresh is not available; just make sure to thaw and drain it well. The glaze adds a light sweetness that complements the tang of the rhubarb, but the cake is flavorful enough to enjoy on its own. This cake keeps well at room temperature for a day or two and can also be stored in the refrigerator for longer freshness.
