This sour cream rhubarb cake is soft, easy, and perfect for spring. Made with fresh rhubarb, sour cream, and oil, it stays moist for days.
Rhubarb season never lasts long enough, so every year I end up baking as many simple rhubarb cakes as possible while it's here. This sour cream rhubarb cake is one of the easiest ones I make. The batter is quick to make, and the cake stays soft for days.
The cake is made with oil and sour cream instead of butter, similar to my Apple Streusel Muffins. It gives the cake a very soft texture and keeps it moist even the next day.
If you like easy rhubarb baking recipes, you could also try my Rhubarb Muffins and Rhubarb and Apple Cake.
Prep Time: 15 minutes | Cook Time: 12 minutes | Ingredients: 9 + salt & pepper | Servings: 3-4 | Difficulty: Easy
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Recipe ingredients
Rhubarb: If the stalks are thin and fresh, there is usually no need to peel them. If using older, thicker stalks, peel away the tough outer strings first. Cut the rhubarb into small, even pieces so they soften evenly while baking.
- If you have extra rhubarb, make this delicious Strawberry and Rhubarb Compote; it's a fast and delicious seasonal dessert.
Sour cream: Full-fat sour cream gives the best texture.
- Greek yogurt works well, too, if that's what you have in the fridge.
Oil: Use a neutral-tasting oil like canola, sunflower, vegetable, or grapeseed oil.
- Don't use olive oil for this recipe because the flavor can be too strong.
See the recipe card for the full recipe and ingredient quantities.
How to make sour cream rhubarb cake?
Step #1: Cut the rhubarb into small pieces and mix it with sugar, cornstarch, and vanilla extract. Set aside.
Step #2: Beat the eggs, sugar, and salt with an electric mixer until pale and creamy, about 4-5 minutes. Add the vanilla extract and lemon zest and mix briefly. Add sour cream and oil and stir shortly until combined.
Step #3: Mix flour and baking powder in another bowl.
Step #4: Fold them into the wet ingredients until just combined. Don't overmix.
Step #5: Pour the batter into the prepared pan. Spoon the rhubarb pieces evenly on top, leaving the accumulated juices behind.
Step #6: Bake for 50 minutes or until a skewer inserted into the center comes out clean. Leave to cool in the springform.
Tips
- Use a digital kitchen scale to weigh the ingredients.
- Don't overmix the batter after adding the flour. Stir only until combined.
- Leave the excess rhubarb juices behind in the bowl when adding the fruit to the batter. Too much liquid can make the center of the cake slightly wet.
Storage
The sour cream rhubarb cake keeps well for about 3 days in an airtight container at room temperature.
If your kitchen is very warm, store it in the refrigerator and bring it to room temperature before serving. The texture is softer that way.
You can also freeze individual slices for up to 2 months.
More easy fruit baking recipes
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📖 Recipe
Sour Cream Rhubarb Cake
Equipment
- Springform 8 inches/ 20 cm
- Bowls
Ingredients
Rhubarb:
- 9 oz rhubarb Note 1
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
Sour cream cake:
- 2 large eggs
- ½ cup + 2 tablespoons granulated sugar
- 1 pinch of salt
- ½ teaspoon vanilla extract
- 2 teaspoons lemon zest
- ⅓ cup + 1 tablespoon sour cream Note 2
- 6 tablespoons neutral-tasting oil Note 3
- 1 ⅓ cups + ½ tablespoon all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon confectioners' sugar
Instructions
- Preheat the oven to 360°F/ 180°C. Line the bottom of the springform pan with parchment paper.
- Rhubarb: Wash, dry, and peel the rhubarb. Cut it into small pieces, about ¾ inch (2 cm). Place the pieces in a large bowl, add sugar, cornstarch, and vanilla extract, and mix well. Set aside while you prepare the batter.9 oz rhubarb + 1 tablespoon granulated sugar + 2 tablespoons cornstarch + ½ teaspoon vanilla extract
- Wet ingredients: Beat the eggs, sugar, and salt with an electric mixer until pale and creamy, about 4-5 minutes. 2 large eggs + ½ cup + 2 tablespoons granulated sugar + 1 pinch of salt
- Add the vanilla extract and lemon zest and mix briefly. Add sour cream and oil and stir shortly until combined.½ teaspoon vanilla extract + 2 teaspoons lemon zest + ⅓ cup + 1 tablespoon sour cream + 6 tablespoons neutral-tasting oil
- Dry ingredients: Mix flour and baking powder in another bowl. Fold them gently into the wet ingredients using a spoon or rubber spatula until just combined. Don't overmix the batter.1 ⅓ cups + ½ tablespoon all-purpose flour + ¾ teaspoon baking powder
- Assemble the cake: Pour the batter into the prepared springform pan. Spoon the rhubarb pieces evenly on top, leaving the accumulated juices behind in the bowl.
- Bake the sour cream rhubarb cake for about 50 minutes or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover it loosely with aluminum foil during the last part of the baking time.
- Leave the cake to cool completely in the springform pan. Dust it with confectioners' sugar before serving.1 teaspoon confectioners' sugar
Notes
- Measurements: I recommend using a digital kitchen scale for weighing the ingredients; it guarantees the best results.
- Dairy: You can also use full-fat Greek yogurt instead of sour cream.
- Oil: Make sure it is neutral-tasting. I always use canola oil, but sunflower oil, vegetable oil, or grapeseed oil are also good choices.
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