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One of my favorite parts of summer is walking out to the backyard, picking produce, and walking right back inside to create something truly fresh and delicious. Another favorite part of summer for me is when I get to do the same thing, but at my parents house. Their rhubarb gets so large and produces so much fruit that they are begging people to take it off their hands. Needless to say, they don’t need to yank my arm to make it happen. I adore homegrown, fresh produce!

With my last bounty of rhubarb, I decided to be a little adventurous and strayed from my normal strawberry rhubarb crisp…and boy was it a great decision. After a few minutes on Pinterest, I found my new favorite way to use rhubarb…Rhubarb Sour Cream Cake! It’s a moist, light cake that handles the tart rhubarb perfectly! Enjoy!

Rhubarb Sour Cream Cake

This recipe is adapted from the blog Seasons and Suppers
Prep time: 10 min
Total time: 1 hour 20 min
Number of servings (yield): 12

2⅓ cups all-purpose flour
3 teaspoons baking powder
¾ teaspoon salt
1½ teaspoons cinnamon
¼ teaspoon nutmeg
4 tablespoons Tillamook Unsalted Butter
1½ cups brown sugar, packed (I used light brown sugar)
1 egg
3 teaspoons vanilla (I used vanilla bean paste in same amount)
1 cup Tillamook Natural Sour Cream
4 cups fresh or frozen rhubarb, cut into 1/2-inch chunks (I used frozen)

1 cup sugar
½ teaspoon cinnamon
⅓ cup flaked almonds (optional)


Preheat oven to 355°F and grease a 10-inch cake or springform pan. Line the bottom with a round of parchment (just to make your life easier, as this is a moist cake and it will come out of the pan more easily). Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.

In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar until it is well combined and resembles wet sand. Add the egg and beat until the mixture is well combined and there are no lumps of brown sugar. Add the sour cream and vanilla and beat to combine. With mixer on low, add the flour mixture and mix until combined. Fold in rhubarb. Spoon mixture into prepared pan.

Sprinkle top of the cake with flaked almonds, if using. Combine the Topping sugar (1 cup) and the ½ teaspoon of cinnamon. Sprinkle liberally over the top of the cake. You may not use all of it (it is a lot!). I used about ¾ of it. Any leftovers are great on toast or for other baking.

Bake in the preheated 355° F oven for 1 hour to 1 hour and 10 minutes or until a tester inserted in the center comes out clean.

Place pan on a wire cooling rack and, if using a springform pan, allow to cool for 10 or 15 minutes and then run a knife around the edge and remove the side or the pan. Allow to cool further before removing bottom. If using a regular cake pan, allow to cool to lukewarm before removing from pan.

Serve warm with ice cream or at room temperature with a dollop of whipped cream or just enjoy it straight up.

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