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    Home » Recipes » Sweet Recipes

    Rhubarb Sour Cream Cake

    May 8, 2013 | by Jennifer | Last Updated: Apr 1, 2022

    Jump to Recipe

    A delicious and moist rhubarb cake, topped with a cinnamon sugar and flaked almonds. You can make this cake with fresh or frozen rhubarb.

    rhubarb cake sliced on black background

    This old fashioned rhubarb cake is wonderfully spiced with cinnamon and I love the bit of almond on top. This is a great cake to use up frozen rhubarb or an excellent use for a fresh crop, if yours is ready now. Thanks to the addition of sour cream, this is a wonderfully moist cake, that keeps well.

    Rhubarb FAQ

    Can you eat rhubarb leaves? No! Rhubarb leaves contain oxalic acid, a poisonous compound, so should not be eaten. It is perfectly fine, however, to add rhubarb leaves to your compost pile.

    Can you freeze rhubarb? Yes! And you absolutely should, as rhubarb freezes really well, with no preparation needed. Simply cut into cubes or even lengths, place in a freezer bag and enjoy from the freezer for up to 1 year.

    Do you need to peel rhubarb? No, you typically don't, but if you have a particularly thick stalk, you can use the edge of a knife to pull off the stringy bits, much like you would do with celery.

    round, sliced rhubarb cake on a black background

    Cook's Notes

    You may feel like there is a good bit of sugar going on top of this cake, but the cake itself is fairly lightly sweetened and of course, rhubarb is quite tart, so it really doesn't put this cake over the top in the sweetness department. It's just right for my taste.

    You can make this cake a little ahead, though I think it's best on the day it is baked.

    This cake is lovely served warm with a little bit of vanilla ice cream.

    You could probably use a 9-inch springform quite successfully, if you don't have a 10-inch. As the cake will be thicker, it will need to cook longer, of course. I feel like an 8-inch springform would be too small for all the batter here.

    Be sure to have a peek at this cake around the 50 minute mark of baking and if it is already browned enough, lay a sheet of aluminum foil loosely over-top to keep it from browning too much as it finishes baking.

    When testing this cake, be sure to poke several holes, as it is chock full of rhubarb and you will likely hit some when testing, that may make it look not done, when it is. That said, be sure not to under-bake this one either, especially if you started with frozen rhubarb. The frozen rhubarb keeps the batter colder longer and has extra moisture, that needs to cook out of the cake.

    round rhubarb cake, cut into slices on a black background

    rhubarb sour cream cake sliced on cake stand

    Rhubarb Sour Cream Cake

    This is a lovely, moist cake, lightly spiced with cinnamon. You can make this lovely cake with either fresh or frozen rhubarb. The almonds on top are optional.
    Author: Jennifer
    5 stars from 5 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Servings 10

    Ingredients
     

    Cake:

    • 2 1/3 cups all purpose flour
    • 3 tsp baking powder
    • 3/4 tsp salt, reduce to 1/2 tsp if using salted butter
    • 1 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 4 Tbsp unsalted butter
    • 1 1/2 cups brown sugar, I use light brown sugar, packed
    • 1 large egg
    • 3 tsp vanilla, or vanilla bean past
    • 1 cup sour cream, full fat recommended
    • 4 cups rhubarb, fresh or frozen, diced

    Topping:

    • 1/3 cup flaked almonds
    • 1/2 cup white sugar
    • 1/2 tsp cinnamon

    For Garnish:

    • Icing/Confectioners' Sugar, for dusting
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 355° F. and grease a 10-inch cake or springform pan. Line the bottom with a round of parchment (just to make your life easier, as this is a moist cake and it will just come out of the pan more easily). Set aside.
    • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
    • In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar until it is well combined and resembles wet sand. Add the egg and beat until the mixture is well combined and there are no lumps of brown sugar. Add the sour cream and vanilla and beat to combine.
    • With mixer on low, add the flour mixture and mix just until combined. Fold in rhubarb. Spoon mixture into prepared pan.
    • Sprinkle top of the cake with flaked almonds. Stir together the 1/2 cup white sugar and 1/2 tsp cinnamon for the topping, then sprinkle liberally over the top of the cake. You don't need to use it all, if you don't want. Just use what feels like the right amount for you.
    • Bake in preheated oven until golden and a tester inserted in the centre comes out clean, 60-70 minutes, checking at about 50 minutes and if cake is browned enough,  lay a sheet of aluminum foil loosely overtop to cook it longer without over-browning. *If starting with frozen rhubarb, the cooking time will be the closer to 70 minutes. 
    • Allow to cool in the pan for 5 minutes, then run a knife around the outside and carefully remove the outer ring. Transfer to a cooling rack (with the bottom part of the pan still on) and allow to cool until warm. Serve immediately or allow to cool completely, then remove bottom part of pan.

    Notes

    Be sure to read the "Cook's Notes" in the original post, where I share some valuable tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 213mg | Calcium: 173mg | Vitamin C: 4.1mg | Vitamin A: 360IU | Sugar: 53g | Fiber: 1g | Potassium: 405mg | Cholesterol: 40mg | Calories: 417kcal | Saturated Fat: 5g | Fat: 9g | Protein: 4g | Carbohydrates: 78g | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Brenda says

      January 29, 2022 at 2:11 pm

      5 stars
      This turned out sooo good!I used frozen rhurbarb, so it did take the full 70 minutes to cook,but well worth the extra time!

      Reply
      • Jennifer says

        January 29, 2022 at 6:33 pm

        So glad to hear, Brenda! You've reminded me that I have rhubarb in the freezer that I should use up. Thanks so much :)

        Reply
    2. Elisabeth Brennan says

      April 26, 2021 at 11:08 am

      This looks delicious but my husband is allergic to tree nuts. Any suggestions. Liz

      Reply
      • Jennifer says

        April 26, 2021 at 11:36 am

        Hi Elisabeth and you can just omit the almonds on top. With the sugar/cinnamon topping only, it will still be a lovely cake :) Enjoy!

        Reply
    3. Cassie P says

      June 23, 2019 at 10:49 am

      A friend made this cake and it was fabulous! But my husband is allergic to rhubarb. Could I substitute other fruit into the cake, for example, apple or pears?

      Reply
      • Jennifer says

        June 23, 2019 at 11:56 am

        Hi Cassie and yes, you could definitely substitute just about any other fruit. Pears or apples would be great, as would strawberries, raspberries or blueberries :)

        Reply
    4. P.J. says

      June 15, 2019 at 4:30 pm

      5 stars
      Rhubarb leaves are not toxic unless you eat 5 kgs of them. That's a pretty huge amount. https://www.gardenmyths.com/oxalic-acid-rhubarb-leaves-harm-you/

      I don't recommend eating them, but it's time this myth is put to rest.

      Reply
    5. dek says

      December 07, 2018 at 3:24 pm

      Can this be made ahead and frozen? Would love to have on hand for holiday brunch!

      Reply
      • Jennifer says

        December 08, 2018 at 8:39 am

        Hi Dek, this one should freeze just fine. Enjoy!

        Reply
    6. Irene says

      July 01, 2018 at 12:54 pm

      5 stars
      Another fantastic receipe! Ended up using a 9-inch (no 10) springform pan & baked for 70 minutes. No problem using all the batter. Baked up beautifully! The receipe made a big cake which was enjoyed at room temperature for several days. Would definitely make again!

      Reply
      • Jennifer says

        July 02, 2018 at 9:22 am

        Glad to hear! And thanks for testing the 9-inch pan :)

        Reply
    7. Cindy Rodriguez says

      March 24, 2017 at 5:54 pm

      This is so up my alley. I love how rustic it looks which makes imperfections look perfect! Rhubarb has such a surprising taste as a dessert and adding in cinnamon sounds divine. Does it pair nicely with a scoop of vanilla ice cream or whipped topping?

      Reply
      • Jennifer says

        March 24, 2017 at 8:33 pm

        Thanks so much, Cindy. It's a delicious cake and yes, great with ice cream or whipped cream!

        Reply
    8. Christine says

      August 06, 2016 at 5:40 pm

      5 stars
      I made this last night. It was yummy. It looked done at 1 hour baking time. But after I let it sit... the middle started sagging. It tasted great except the middle wasn't quite done. Either I'll bake it for the 70 minutes next time or I'll use a tube pan. The edges were perfect. Thanks for the recipe. I'll let you know how it turns out next time. Blessings!

      Reply
      • Jennifer says

        August 06, 2016 at 7:06 pm

        I hate when that happens, Christine, but glad the outside was good. Sometimes I pop a sheet of aluminum foil over the top loosely, to stop the cake from browning too much, while still letting the cake cook a little longer.

        Reply
    9. Jess @ Sweet Menu says

      May 21, 2014 at 6:14 am

      Gorgeous looking cake! Perfect for a springtime party!

      Reply
      • Jennifer says

        May 21, 2014 at 6:42 am

        Thanks so much, Jess. One of my favourite cakes!

        Reply
    10. Becky M says

      October 12, 2013 at 9:20 am

      5 stars
      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.

      Reply
      • Jennifer M says

        October 12, 2013 at 10:14 am

        So glad you enjoyed it, Becky.

        Reply
    11. [email protected] says

      August 23, 2013 at 6:14 am

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

      Reply
      • Jennifer M says

        August 23, 2013 at 7:19 am

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

        Reply
    12. angelique says

      June 09, 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.

      Reply
      • Jennifer M says

        June 09, 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 :)

        Reply
    13. Linnylou says

      June 08, 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.

      Reply
      • Jennifer M says

        June 08, 2013 at 3:42 pm

        Enjoy! I do love rhubarb custard pie too.

        Reply
        • linnylou says

          June 08, 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.

          Reply
          • Jennifer M says

            June 08, 2013 at 6:44 pm

            So glad you enjoyed it!

            Reply
    14. [email protected] says

      June 08, 2013 at 8:02 am

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

      Reply
      • Jennifer M says

        June 08, 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.

        Reply
    15. [email protected] says

      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!

      Reply
      • Jennifer M says

        May 26, 2013 at 5:06 pm

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

        Reply
    16. Benthe says

      May 18, 2013 at 5:15 am

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

      Reply
      • Jennifer M says

        May 18, 2013 at 7:32 am

        Glad you enjoyed it Benthe!

        Reply
    17. Carla @ Gluten Free Recipe Box says

      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!

      Reply
      • Jennifer M says

        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.

        Reply
    18. Rosie @ Blueberry Kitchen says

      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!

      Reply
      • Jennifer M says

        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.

        Reply
    19. Katarina says

      May 11, 2013 at 5:57 am

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

      Reply
      • Jennifer M says

        May 11, 2013 at 7:05 am

        Thanks so much, Katarina.

        Reply
    20. The Twilight Chef says

      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.

      Reply
      • Jennifer M says

        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.

        Reply
    21. Liz says

      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!

      Reply
      • Jennifer M says

        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.

        Reply
    22. Renee says

      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!

      Reply
      • Jennifer M says

        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.

        Reply
    23. Sophie says

      May 09, 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!

      Reply
      • Jennifer M says

        May 09, 2013 at 8:52 pm

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

        Reply
    24. thelittleloaf says

      May 09, 2013 at 8:30 am

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

      Reply
      • Jennifer M says

        May 09, 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.

        Reply

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