A delicious Rhubarb Sour Cream Cake, topped with a lovely cinnamon, sugar and almond topping. The added sour cream makes it always super moist!
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).
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.
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
- 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 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
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, 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.