Rhubarb Sour Cream Cake

Course: Brunch, Dessert, Snack

Cuisine: North American

Prep Time: 15

Cook Time: 45

Total Time: 52

Servings: slices

Calories: 185kcal

Author: Lord Byron's Kitchen

Old fashioned is new again with this Rhubarb Sour Cream Cake; made with simple pantry ingredients, and served only with a dusting of powdered sugar and a scoop of good vanilla ice cream, this cake is the epitome of all early summer desserts!

Print Recipe

Ingredients

1/2 cup salted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, full fat
1 teaspoon vanilla extract
1/4 cup whole milk
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups rhubarb, diced about 1 cm thick

Instructions

Preheat oven to 350 degrees F. Prepare a 10 inch cake pan by liberally greasing with non-stick spray. Set aside.
Beat together the butter and sugar until well combined.
Add the eggs, one at a time, and incorporate into the butter and sugar mixture.
Next, add the vanilla, sour cream, and milk. Beat on low speed, incorporate the ingredients well.
Sift together the flour, baking powder, baking soda, and salt. Add to the wet ingredients, and once again beat on low speed, incorporating the dry ingredients into the wet ingredients until just mixed through.
Lastly, stir in the rhubarb with a rubber or wooden spatula.
Pour the batter into the prepared cake pan and even spread the batter around the pan. Tap the pan firmly on a hard surface to help rid the batter of any air bubbles and to ensure the batter is into the corners of the cake pan.
Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the cake pan for 15 minutes before turning the cake out onto a wire cooling rack.
When completed cooled, dust with confectioner's sugar and serve with vanilla ice cream. (Optional)

Nutrition