Rhubarb Sour Cream Cake

    Rhubarb Sour Cream Cake


    206 people made this

    This is a very moist cake, perfect either warm as dessert with ice cream, or as a brunch or afternoon tea snack.

    Serves: 12 

    • 60g butter, softened
    • 1 1/2 cups (330g) packed brown sugar
    • 1 egg
    • 1 tablespoon vanilla essence
    • 2 1/3 cups (290g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 cup sour cream
    • 4 cups (490g) chopped rhubarb
    • 1/3 cup (65g) white sugar
    • 1/2 teaspoon ground nutmeg

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
    2. Sift or stir together flour, bicarb soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 20x30cm glass baking dish.
    3. Stir together white sugar and nutmeg; sprinkle over batter.
    4. Bake at 180 degrees C for 40 minutes, or until tester comes out clean.

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