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Fruity rhubarb, creamy sour cream filling and fluffy pastry make this cake a highlight on the coffee table. It tastes sweet sour, tender and incredibly delicious. The rhubarb cake with sour cream is ideal for dessert in spring. It is quick to prepare with ordinary ingredients. You can find a detailed rhubarb sour cream cake recipe with the exact quantities and step-by-step instructions below.
Quick rhubarb sour cream cake
This cake can be prepared in just 25 minutes, just like my rhubarb muffins or my rhubarb pound cake. It can then go straight into the oven.
To make the dough, whisk the liquid ingredients briefly. Then stir in the flour mixture. Now place the dough in the baking tin.
For the filling, simply mix all the ingredients together. Then spread it over the dough. Now add the chopped rhubarb on top.
However, the rhubarb sour cream cake needs plenty of time to cool. Only then can it be best cut. It’s the same with the invisible apple cake or the sour cream plum cake.
Bake without a toothpick test
To check whether the rhubarb sour cream cake is done, a toothpick test is not suitable in this case. This is because the creamy filling does not set in the oven, so the toothpick always comes out moist.
The cake is done when it is firm around the edges but wobbly in the middle. Shake it gently to see. It is similar with the Polish Royal cheesecake and the rice quark casserole with apples.
If the edges of the cake become too brown during baking, you can cover it with baking paper.
Leave rhubarb sour cream cake to cool
The sour cream cake with rhubarb is very soft and wobbly in the middle while it is still hot. Therefore, leave it to cool completely in the baking tin at room temperature.
Then, if possible, place the cake in the fridge for a few hours. This will help the filling to set and make it easier to slice.
You can serve the rhubarb sour cream cake after it has cooled to room temperature. However, the filling will then have a slightly mushy consistency.
How to serve and store
The sour cream cake with rhubarb is, along with the rhubarb crumble cake, an ideal dessert in spring. Serve it after eating with a cup of coffee or tea.
Store the leftovers in an airtight container in the fridge. For example, you can cut the cake into pieces and place it in a food storage box. It will keep for around 4 – 5 days if stored in a cool place.
This cake is
- creamy,
- fruity,
- juicy,
- tender,
- sweet sour,
- incredibly tasty,
- aromatic,
- easy to make with common ingredients,
- ideal dessert for spring.
How to make rhubarb sour cream cake: tips and tricks
- The amount of flour specified in the recipe may vary. Only add as much flour mixture to the liquid mass in portions until a very soft dough is formed.
- Knead the dough briefly and quickly until it has a homogeneous consistency.
- As the dough is very soft, you can simply spread it in the springform tin with your hands and press it flat. Alternatively, you can roll it out on a floured work surface and then place it in the baking tin.
- You can adjust the amount of sugar for the filling to taste.
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- The cake is done when it is firm on the sides and wobbly in the middle. The filling will also set once it has cooled.
Video recipe
You can find a short video for the rhubarb cake with sour cream on my Youtube channel. You can see exactly how to make it at home. If you don’t want to miss any more videos from me, please subscribe to my channel.
Did you make the rhubarb sour cream cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes with rhubarb:
- Rhubarb piroshki – Russian buns with rhubarb filling
- Rhubarb lemonade recipe – homemade spring refreshment
- Rhubarb jam – recipe for sweet sour spread
Rhubarb sour cream cake
Equipment
- Ø 24 cm springform tin
Ingredients
for the dough
- 100 g sour cream
- 100 g butter room warm
- 100 g sugar
- 1 egg
- 6 g baking powder
- approx. 350 g flour
- butter for greasing the baking tin
for the filling
- 3 stalks of rhubarb
- 400 g sour cream
- 100 g sugar
- 1 egg
- 35 g cornstarch
- 1 pinch of ground vanilla bean
- 20 g brown sugar
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Line the base of the springform tin with baking paper and grease the sides with butter.
- Beat softened butter and sugar for approx. 5 minutes until light and creamy.
- Add sour cream and egg and beat to a homogeneous mixture.
- Mix flour with baking powder, add it in portions to the sour cream butter mixture and knead briefly and quickly to form a very soft dough.
- Spread the dough evenly over the base of the springform tin and pull up a rim of dough. You can keep lightly flouring your hands to prevent the dough from sticking.
- Chill the baking tin with the dough while you prepare the filling.
Preparation of the filling
- Clean rhubarb, peel it if necessary and cut it into cubes.
- Mix sour cream, sugar, egg and vanilla with a whisk.
- Add cornstarch and mix to a homogeneous mixture without lumps.
Preparation of the rhubarb sour cream cake
- Pour the sour cream filling onto the dough in the springform tin and smooth it out.
- Spread the diced rhubarb on top and sprinkle with brown sugar.
- Bake the rhubarb cake with sour cream in a preheated oven at 356 °F (180 °C) for approx. 50 minutes.
- Leave the rhubarb sour cream cake to cool completely in the baking tin and then chill for a few hours if necessary, as this will make it easier to slice.
- Dust the edges of the cake with powdered sugar before serving.
Notes
- The amount of flour specified may vary. Only add as much flour mixture to the liquid mass in portions until a very soft dough is formed.
- Knead the dough briefly and quickly until it has a homogeneous consistency.
- As the dough is very soft, you can simply spread it in the springform tin with your hands and press it flat. Alternatively, you can roll it out on a floured work surface and then place it in the baking tin.
- You can adjust the amount of sugar for the filling to taste.
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- The cake is done when it is firm on the sides and wobbly in the middle. The filling will also set once it has cooled.
- The time for cooling the cake is not included in the preparation time.
- See the detailed tips and tricks for making the rhubarb sour cream cake at the top of the article.
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