Rhubarb Sour Cream Cake

Rhubarb Sour Cream Cake

A delicious rhubarb cake, topped with a lovely cinnamon, sugar and almond topping. The added sour cream makes it always super moist!

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 Sour Cream Cake

Cook’s Notes for Rhubarb Sour Cream Cake

This cake 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.

Rhubarb Sour Cream Cake

Rhubarb Sour Cream Cake

Rhubarb Sour Cream Cake

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Energy: 417 kcal
Author: Jennifer
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.



  • 2 1/3 cups all purpose flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 Tbsp unsalted butter
  • 1 1/2 cups brown sugar I used light brown sugar, packed
  • 1 large egg
  • 3 tsp vanilla I used vanilla bean paste in same amount
  • 1 cup sour cream I used full fat
  • 4 cups rhubarb fresh or frozen. I used frozen, cut into 1/2-inch chunks


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


  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  3. 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.
  4. With mixer on low, add the flour mixture and mix just until combined. Fold in rhubarb. Spoon mixture into prepared pan.
  5. Sprinkle top of the cake with flaked almonds, if using. Combine the Topping sugar (1 cup) and the 1/2 tsp. cinnamon. Sprinkle liberally over the top of the cake. You may not use all of it (it is a lot!). I used about 3/4 of it. Any leftovers are great on toast or for other baking.
  6. Bake in preheated oven until golden and a tester inserted in the centre comes out clean, 60-70 minutes. *If cake is browned but not yet done, lay a sheet of aluminum foil loosely overtop to cook it longer without over-browning.


More Rhubarb Recipes from the Seasons and Suppers Archives


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

  • 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!

  • 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!

    • 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.

  • 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.

    • 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.

    • 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.

  • 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!

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

  • 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.

  • 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.

    • 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 :)

  • 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?

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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