Rhubarb Sour Cream Cake

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10
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.
Add to Collection



  • 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


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

For Garnish:

  • Icing/Confectioners' Sugar for dusting


  • 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. 
  • 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.


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 Information:

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