Rhubarb Sour Cream Cake

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  • 160g butter
  • 350g brown sugar
  • 2 eggs
  • 500g rhubarb, sliced into 2cm pieces
  • finely grated rind of 1/2 orange
  • 1 teaspoon vanilla essence
  • 300g flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 250ml sour cream
  • brown sugar and cinnamon for top


Preheat oven to 180 C Beat butter and brown sugar until creamy. Add eggs one at
a time beating well after each addition. Stir vanilla then the sifted flour, baking soda, salt and cinnamon. Gently
fold in sour cream. Pour half the batter into a greased and lined 22cm round cake tin and then top with rhubarb and orange rind. Cover with remaining batter.
Sprinkle mixed brown sugar and cinnamon over the top. Bake for 50-60minutes.


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4 thoughts on “Rhubarb Sour Cream Cake

  1. I am looking for a recipe that my mum heard Helen Jackson on the radio with it was a Krummbel torte or pear tart that had a pastry with eggs that you pressed into the tin. If you could tell me how to obtain this I would be grateful.