June 13, 2011

Rhubarb Sour Cream Cake

We're still in the middle of rhubarb season, so when I hosted my bookclub yesterday I made this cake. It was a big hit and the general consensus was that I should post the recipe. Luckily, I had photographed the cake before we all sat down to eat. It's a simple recipe, not too sweet, with a nut topping. If you use pink rhubarb it's also pretty to look at with bits of the jewel-like fruit shining from the ocher colored cake.

1/4 cup soft butter
1 1/2 cups brown sugar
2 large eggs
1 teas vanilla
2 2/3 cups flour
1 teas baking soda
1 lb rhubarb, cut into 1/2 inch chunks
1 cup sour cream

for the topping:
1/2 cup sugar
1 teas cinnamon
1 cup chopped nuts (I use walnuts)

  1. Preheat oven to 350º
  2. Cream butter and sugar until fluffy; beat in eggs and vanilla.
  3. Sift dry ingredients and add to the butter mixture.
  4. Add sour cream and stir; add rhubarb and blend well. The batter will be quite dry and stiff, but the rhubarb will add plenty of moisture as it cooks.
  5. Put batter into a greased 9 x 13 inch pan.
  6. Mix topping ingredients and sprinkle over the top of the batter.
  7. Bake for about 40 minutes until done.


  1. TY, I've copied and will try your rhubarb cake!

  2. Definitely want to try it! Looks gorgeous and delectable. That comes from a true foodie.

  3. As a graduate student in Bloomington, Indiana, after a late night painting, I waited several mornings a week for a breakfast of Rhubarb or Gooseberry pie, fresh from the oven at 11:00 AM in a coffee shop down the street. I never have decided which pie is best. These days it's very difficult to find gooseberries enough to make a pie, but maybe a cake like this.....

  4. What are you reading in yr book club???

  5. Erik, I've never had gooseberry pie (oh, that marvelous Chekhov story!) since I haven't seen any around here, but rhubarb....delicious!

    Julie, we read "An Artist of the Floating World" by Ishiguro and had a very interesting discussion. Next book, for August, is "The Quiet American" by Greene.

  6. Alas, I have never developed a taste for rhubarb. But your vase and dessert plates turn that treat into something really special. I like crop of the photo cutting off the peonies.

  7. I wanted to just write "Yum!" and I see I am not the first with this thought. Beautiful photo of this cake.