Rhubarb Sour Cream Snack Cake

This Rhubarb Sour Cream Snack Cake is a delicious way to use up fresh rhubarb! Made with a sweet vanilla cake base, a tart rhubarb centre and a soft crumble topping. So good.

Well it’s spring and that means it’s time for rhubarb in all the things. Rhubarb crisp, rhubarb pudding cake, stewed rhubarb…you name it, I love it. This year I really wanted to make a sour cream cake with rhubarb because these two are a cake match made in heaven! Sour cream cake is SO tender and delicious, and with rhubarb and a sweet crumble topping, this cake is perfection.

And let me tell you, the combination is DELICIOUS!

I hope you love this cake!

Honestly, I can’t ever get enough of rhubarb…I could eat it all day errrrrrday. Not only because it’s SO delicious, but also because it’s such a nostalgic ingredient for me, and reminds me so much of both of my grandmas. Any time we visited in early summer months, there was sure to be a recipe of some kind made with rhubarb…and this love of rhubarb was passed to my mom and now to me. Love love love.  Anyway, I hope you enjoy this recipe!

Rhubarb Sour Cream Cake Recipe Tips:

• RHUBARB: Use fresh rhubarb if you can.
• SOUR CREAM: You can also use Greek Yogurt.
• STORAGE: Keep in an airtight container on your counter for up to 3 days.
• FREEZING: I don’t recommend freezing this cake, the topping gets a bit soft.

Rhubarb Sour Cream Snack Cake

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This Rhubarb Sour Cream Snack Cake is a delicious way to use up fresh rhubarb!  Made with a sweet vanilla cake base, a tart rhubarb centre and a soft crumble topping.  So good.

• Author: Jo-Anna Rooney
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 – 10 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Rhubarb Sour Cream Cake:

• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

Rhubarb Layer:

• 3 cups fresh chopped rhubarb (I would use 4 cups!)
• 1/3 – 1/2 cup granulated sugar (the amount is up to you)

Crumble Layer:

• 1 cup all purpose flour
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• dash salt
• 1/3 cup butter (melted)

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Instructions

1. Preheat your oven to 350 degrees F.

Rhubarb Sour Cream Cake:

1. Whisk together the flour, baking powder, baking soda and salt. Set aside.
2. With a mixer, cream together the butter and sugar until creamy.
3. Add the eggs, one at a time.
4. Add the vanilla. Mix well.
5. To the butter mix, add 1/3 of the flour mix, then 1/2 of the sour cream. Repeat until all combined.

Rhubarb Layer:

1. In a bowl, toss the chopped rhubarb with the sugar.
2. Let rest for about 5 minutes.

Crumble Layer:

1. Whisk together the flour, brown sugar, cinnamon and salt.
2. Then stir in the melted butter, and mix until the mixture is the consistency of sand. (I used a hand processor to do this)

Putting the cake together:

1. Line a 9 x 9 inch pan with parchment paper.
2. Spread the cake batter evenly into the pan.
3. Add the rhubarb to cover the batter.
4. Sprinkle the cake with the crumble mixture.
5. Bake for 60 – 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Keywords: rhubarb, rhubarb cake, rhubarb sour cream cake

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Have a delicious day!