Rhubarb Sour Cream Cake

By: Jennifer M May 8, 2013 Sweets 33 Comments
Rhubarb Sour Cream Cake
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Despite the string of 25° C. days that we’ve been enjoying in Muskoka the past week, my rhubarb plant has just now dared to poke out of the ground. So I went to check out my Dad’s patch, which is usually earlier than mine, and it was only up a few inches. What’s a girl with a craving for something rhubarb-y to do when the rhubarb is not cooperating? Thankfully, rhubarb freezes beautifully and my Dad came to the rescue with some of last year’s crop that was still in his freezer. (Thanks Dad!)

I found this recipe at the Australian food blog Insanity Theory, and adapted it for North American kitchen measures and ingredients (if you’re looking for grams and/or have lots of self-rising flour to use up, head on over there for her original).

Now about this cake. Yes, it has good bit of sugar in it and on top of it. But believe it or not, the finished cake will not make your teeth ring. I’d call it just pleasantly sweet. I think it’s the combination with the tart rhubarb that stops it from going over the top. That said, you may not need to use all of the topping sugar, if you’d like to cut back a bit. I used about 3/4 of it. I saved the rest for cinnamon sugar toast topping.

This cake is wonderfully spiced with cinnamon, which goes really well with the rhubarb. I loved the bit of almond on top, but I think it would be nice without, as well. This is a great cake to use up frozen rhubarb or an excellent use for a fresh crop, if yours is ready now.

Rhubarb Sour Cream Cake
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Adapted from Insanity Theory

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email


  1. thelittleloaf May 9, 2013 at 8:30 am

    There’s so much rhubarb around at the moment and I love it! Gorgeous looking cake.

    • Jennifer M May 9, 2013 at 8:32 am

      Thanks so much. I think this is my new favourite rhubarb treat. I’ll definitely be making it again when my rhubarb is ready.

  2. Sophie May 9, 2013 at 3:07 pm

    How good does that look! My husband adores rhubarb. I should make this :) Could pass as a coffeecake for breakfast, yes? The texture looks amazing!

    • Jennifer M May 9, 2013 at 8:52 pm

      Thanks Sophie and absolutely, could work for breakfast. It’s great morning, noon and night!

  3. Renee May 10, 2013 at 10:30 am

    My rhubarb is just poking its head out too, and I can’t wait to chop it up and make it into a beautiful cake like this one!

    • Jennifer M May 10, 2013 at 10:54 am

      I’m sure you’d enjoy this cake Renee. It’s been a hit here and keeps really well.

  4. Liz May 10, 2013 at 11:05 am

    I wanted to make something with rhubarb last week and I couldn’t find frozen rhubarb anywhere! I remember seeing once in the grocery store but I can’t find it anymore. When it finally comes in season I’m definitely stocking up, freezing it and making this cake….and the recipe I was originally going to make!

    • Jennifer M May 11, 2013 at 4:17 pm

      Hi Liz. I saw some in the store recently too, but just couldn’t bring myself to buy it when it grows like a bad weed around here :) Hope you get a chance to try this. It was delicious.

  5. The Twilight Chef May 10, 2013 at 11:51 am

    Hi Jennifer – this cake looks fab! Rhubarb reminds me of my childhood when it used to grow in my Mum’s garden. Me and my friend would pick it straight out of the ground and were given a bowl of sugar to dip it in – I cannot believe nowadays that we were ever given sugar with our fruit! Anyway your cake proves that there is a more grown up way to enjoy the sweetness of the rhubarb and sugar combo! Thanks for this recipe – I love your blog, it is one of my favourites.

    • Jennifer M May 10, 2013 at 1:57 pm

      Hi! And thanks so much. We would eat rhubarb that way when I was young as well. Great memory. This cake is definitely in the same spirit.

  6. Katarina May 11, 2013 at 5:57 am

    I love rhubarb and this cake looks delicious! Have a great day!

    • Jennifer M May 11, 2013 at 7:05 am

      Thanks so much, Katarina.

  7. Rosie @ Blueberry Kitchen May 11, 2013 at 2:54 pm

    That is a seriously gorgeous looking cake! I’ve never really tried cooking with rhubarb, but your photos are making me really want to give it a go!

    • Jennifer M May 11, 2013 at 4:19 pm

      Thanks so much, Rosie. Hope you get a chance to try it. I think you will be pleasantly surprised at how nice cooked rhubarb is.

  8. Carla @ Gluten Free Recipe Box May 13, 2013 at 4:09 pm

    This looks amazing! I’ve never been one to enjoy rhubarb, ever since I had one bite of a really bad rhubarb pie. However, since then I’ve grown to enjoy it. I recently posted a saucy rhubarb dessert. Thanks for sharing this recipe. I’ll have to convert it to gluten free!

    • Jennifer M May 13, 2013 at 4:19 pm

      Thanks Carla. I think a bit of almond meal would be nice in this, when you’re converting.

  9. Benthe May 18, 2013 at 5:15 am

    I made it and love, love, loved it! Perfect with vanilla ice cream :)

    • Jennifer M May 18, 2013 at 7:32 am

      Glad you enjoyed it Benthe!

  10. Laura@bakinginpyjamas May 26, 2013 at 3:41 pm

    Your cake looks so delicious, I’ve just started baking with rhubarb and this looks a recipe to make really soon. It sounds fantastic!

    • Jennifer M May 26, 2013 at 5:06 pm

      Thanks Laura. I love baking with rhubarb. One of my favourites, I think. Enjoy!

  11. Jennifer@Beyondthecake June 8, 2013 at 8:02 am

    Wow! This looks great! Love rhubarb!
    Your pictures are amazing!

    • Jennifer M June 8, 2013 at 9:11 am

      Thanks so much Jennifer. I loved this cake. If you are a fan of rhubarb I am sure you would enjoy it.

  12. Linnylou June 8, 2013 at 2:21 pm

    I am making this for coffee this afternoon

    Last week I made a rhubarb custard pie that was to die for….I will let you know how this goes for me….sure looks good. I am tired of my oold recipe that I have had for 35 yrs.

    • Jennifer M June 8, 2013 at 3:42 pm

      Enjoy! I do love rhubarb custard pie too.

      • linnylou June 8, 2013 at 4:38 pm

        Cut my slice of the cake; added a dollop of whipped cream and have been won over…..very nice. Thank you.

        • Jennifer M June 8, 2013 at 6:44 pm

          So glad you enjoyed it!

  13. angelique June 9, 2013 at 11:56 am

    Would you have any tips for making this and then shipping it? I’d like to make it for Father’s Day and then perhaps pack it in a tin and mail it overnight? 2-day? My father loves loves loves rhubarb so any ideas would be greatly appreciated.

    • Jennifer M June 9, 2013 at 6:55 pm

      Hmmm. It does keep well, so should be good to ship on that front, though I’d do overnight, if it’s affordable – just so it’s as fresh as possible. It’s also a fairly sturdy cake, so I think if you let it cool and then wrap well, it should be good. I’d do a layer of plastic wrap around it and then several layers of foil wrap. You could also ship it in the springform pan, for the ultimate in protection. Maybe the pan is a Father’s Day gift, too :)

  14. Laura@bakinginpyjamas August 23, 2013 at 6:14 am

    I love rhubarb, definitely saving for future baking. Beautiful photo’s.

    • Jennifer M August 23, 2013 at 7:19 am

      Thanks Laura. This would be great with frozen rhubarb as well, if you stashed some away.

  15. Becky M October 12, 2013 at 9:20 am

    I have just made this fabulous cake to take to work and share with colleagues mid way through a flu vaccination clinic. It went down a treat. Next time, and there will be a next time, I may use coriander as the spice as I think it may go rather well with the rhubarb and the flaked almonds.

    • Jennifer M October 12, 2013 at 10:14 am

      So glad you enjoyed it, Becky.

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