Rhubarb Cake
A moist, sweet-tart rhubarb cake with sour cream and cinnamon, perfect for spring gatherings and family desserts.
Print Pin Servings: 12 Slices
Calories: 310kcal
Cost: $8–10
Equipment
- 1 9x13 inch baking pan greased
- 1 Electric mixer or stand mixer for creaming butter/sugar
- 2 Large mixing bowls wet & dry ingredients
- 1 set Measuring cups and spoons standard
- 1 Sharp knife for rhubarb prep
- 1 Wire cooling rack for cooling
- 1 Rubber spatula folding batter
Ingredients
- 3–4 stalks Fresh rhubarb diced, tossed in flour
- 2.5 cups All-purpose flour divided
- 1 cup Granulated sugar
- 0.5 cup Brown sugar packed
- 3 large Eggs room temp
- 1 cup Unsalted butter softened
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Sour cream adds moisture
- 1 teaspoon Ground cinnamon
- 1 teaspoon Lemon zest optional
Instructions
- Preheat oven to 350°F and grease the 9x13 inch pan.
- Wash and dice rhubarb, toss with a portion of the flour to coat.
- Cream butter and both sugars until light and fluffy using a mixer.
- Add eggs one at a time, then vanilla. Alternate adding the dry ingredients and sour cream.
- Gently fold in the floured rhubarb using a spatula.
- Pour batter into prepared pan and bake 45–55 minutes or until golden and a toothpick comes out clean.
- Cool on a wire rack before slicing and serving.
Notes
This cake is best served slightly warm or at room temperature. You can also add a light dusting of powdered sugar before serving.
Nutrition
Serving: 120g | Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 180mg | Fiber: 2g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1.5mg