Rhubarb Sour Cream Cake
This Rhubarb Sour Cream Cake recipe is a tender and moist rhubarb cake topped with buttery pistachio streusel. It's super easy to mix up and is perfect for breakfast, a snack or light dessert!
Servings: 16 servings
Calories: 303kcal
Equipment
Ingredients
Streusel
- 3 tablespoons unsalted butter melted
- ¼ teaspoon cinnamon
- 1 teaspoon lime zest
- ⅛ teaspoon salt
- ½ cup light brown sugar
- ¼ cup all purpose flour
- ¼ cup pistachios finely chopped
Rhubarb Cake
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1 ½ cups all purpose flour plus 1 tablespoon of flour for coating the rhubarb
- 1 ½ teaspoons baking powder
- ½ tsp salt
- 1 ¾ cups rhubarb chopped in 1/4-1/2 inch pieces
Instructions
Streusel
- In a medium bowl, use a fork to stir together all the ingredients for the streusel til crumbly. Place in the fridge to chill until needed.
Rhubarb Coffee Cake
- Preheat oven to 350 F. Lightly butter or spray then line a 9×9″ pan with parchment paper. Leave some excess parchment paper hanging over two sides to make it easier to remove the cake from the pan.
- In a large bowl using a hand held mixer or in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars.
- Mix in the eggs one at a time and mix until combined. Mix in the vanilla and lime zest. Scrape down the sides of the bowl.
- Using a rubber spatula, mix in half of the sour cream then stir in the half of the flour mixture and then the rest of the sour cream followed by the rest of the flour mixture until completely combined being careful not to overmix.
- Toss the rhubarb bits with the tablespoon of flour. Stir in the rhubarb (making sure it's evenly distributed). Spread the batter into the prepared pan. Top with the crumble.
- Bake 33-37 minutes until a toothpick comes out clean or with just a few crumbs when inserted in the center. If the crumble starts to get too browned before the cake's done, tent the top of the cake loosely with aluminum foil. Allow to cool to room temperature before serving.
Notes
Rhubarb: I recommend fresh rhubarb, but frozen sliced rhubarb also works. If you use frozen rhubarb, don’t thaw it first.
Sour cream: Sour cream makes this cake moist and tender. Use full fat, room temperature sour cream. Use full fat plain yogurt as a substitute.
Baking pan: Use a light colored metal 9 by 9 inch square baking pan.
Topping: Enjoy as is or dust cooled cake with powdered sugar or top with some icing!
Storage: Store this rhubarb and sour cream cake in an air tight container in the refrigerator or at room temperature for up to 4 days.
Nutrition
Serving: 1piece | Calories: 303kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 197mg | Potassium: 136mg | Fiber: 1g | Sugar: 27g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
