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.
A sweet vanilla cake base.
I started off with my favourite vanilla cake base that I use for most of my recipes, including my Blueberry Buttermilk Breakfast Cake. But instead of using buttermilk, I substituted it with sour cream. Sour cream in cakes is the best…it makes for a delicate and tender crumb. And the tang matches perfectly with the rhubarb.
A sweet butter crumble to top it off!
On top of the sweet vanilla cake base is a layer of sweet and tangy rhubarb, then a soft and buttery crumble topping.
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.
PIN IT to make later!
Have a delicious day!