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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