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

rhubarb sour cream cake sliced

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.

Ingredients and substitutions

A few notes on the key ingredients …

Rhubarb – you can use either fresh or frozen rhubarb for this cake. If frozen, no need to thaw!

Sour Cream – full-fat sour cream is recommended for the nicest texture and moistness of the finished cake.

Flaked Almonds – flaked almonds make the prettiest cakes, but if you want a nut-free cake, simply omit and just use the cinnamon sugar mixture.

How to make rhubarb sour cream cake

Whisking together the dry ingredients in a bowl.
Adding the sour cream to the batter.
Adding the rhubarb to the batter.
  1. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a bowl and set aside.
  2. Cream together the butter and brown sugar. Beat in the egg and vanilla, then add the sour cream and mix together.
  3. Mix in the flour mixture, then add the rhubarb and fold in to the batter.
Spooning the batter into the baking pan.
Mixing together the sugar and cinnamon topping.
Cake topped with sugar and almonds and ready to bake.
  1. Spoon the batter into the prepared baking pan.
  2. In a small bowl, mix together the topping sugar and cinnamon. Sprinkle a bit of the sugar mixture, followed by the flaked almonds, then topped with a bit more of the sugar mixture. Bake.

Recipe video

Recipe tips!

  • 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, but if you prefer, just use the amount of sugar you are comfortable with.
  • You can use either a 9-inch or a 10-inch springform pan. I feel like an 8-inch springform would be too small for all the batter here.
  • 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, which 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 and usually requires longer baking time.

Top Tip!

Baking time for this cake will vary, depending on the size of the pan used, the colour of the pan (black pans bake more quickly!) and whether using fresh or frozen rhubarb. Watch closely and test often!

rhubarb sour cream cake sliced

Making ahead, storing and freezing

This rhubarb cake keeps really well, so it is perfect for making ahead. Once cooled, cover with plastic wrap and store on the counter for 2-3 days.

This cake will also freeze well. Wrap well and freeze for up to 3 months.

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rhubarb sour cream cake sliced

Get the Recipe: Rhubarb Sour Cream Cake

A lovely rhubarb cake, made with sour cream, so it's always moist. You can make this cake with either fresh or frozen rhubarb.
4.91 stars from 10 ratings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings



  • 2 1/3 cups all-purpose flour, spooned and levelled
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt, reduce to 1/2 tsp if using salted butter
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 4 Tablespoons unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar, packed
  • 1 large egg
  • 3 teaspoons vanilla extract, or vanilla bean paste
  • 1 cup sour cream, full-fat recommended
  • 4 cups rhubarb, fresh or frozen, diced


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

For Garnish:

  • Icing/Confectioners’ Sugar, for dusting


  • Preheat oven to 350° F. (regular bake/not fan-assisted) and grease a 9 or 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. *An 8-inch round pan isn't recommended as it wouldn't hold all the batter.
  • 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, about 2 minutes. 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. *Take a moment to scrape down the bowl, especially under the beater, where unmixed brown sugar can hide sometimes. Beat again after scraping.
  • With the mixer on low, add the flour mixture and mix just until combined. Fold in the rhubarb with a spoon. Spoon the batter into the prepared pan.
  • In a small bowl, stir together the 1/3 cup white sugar and 1/2 tsp cinnamon for the topping, then sprinkle a bit over the cake. Scatter the flaked almonds on top and then sprinkle a bit more of the sugar mixture overtop. You don't need to use it all of the sugar mixture. 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 the cake is browned enough, lay a sheet of aluminum foil loosely over top to cook it longer without over-browning. If starting with frozen rhubarb, the cooking time could be as long as 70 minutes. Tip! Test often and be sure to test in several places near the centre of the cake. Sometimes the tester will hit rhubarb and not cake batter, making it seem done when it isn't.
  • 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 the bottom part of the pan. This cake is nice served with a scoop of vanilla ice cream.


Be sure to read the notes above this Recipe Card where I share some valuable tips, options, substitutions and variations for this recipe! You’ll also find step-by-step photos and a recipe video that you might find helpful.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 311kcal, Carbohydrates: 56g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 179mg, Potassium: 353mg, Fiber: 2g, Sugar: 33g, Vitamin A: 245IU, Vitamin C: 3mg, Calcium: 147mg, Iron: 2mg
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