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.