Recipe Rhubarb Sour Cream Cake

This cake is the perfect blend of tangy and sweet, with a moist, tender crumb that leaves you wanting more.



INGRÉDIENTS

• 1/2 cup salted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, full fat
• 1/4 cup whole milk
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups diced rhubarb, about 1 cm thick

PRÉPARATION

1. Preheat your oven to 350 degrees F.
2. Grease a 10-inch cake pan with nonstick spray and set it aside.
3. Beat together the butter and sugar in a large bowl until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract, sour cream, and milk. Mix on low speed until well blended.
6. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until well combined. Gently fold in the diced rhubarb with a spatula. Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan on the counter to remove any air bubbles. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once cool, dust with powdered sugar and serve with vanilla ice cream if desired. For best results, use fresh, firm, and vibrantly colored rhubarb. Although you can use red or green rhubarb, red rhubarb often offers a more visually appealing result and a slightly sweeter taste. Avoid rhubarb that is wilted or has brown spots. Can I substitute another ingredient for the sour cream? Yes, you can substitute Greek yogurt for the sour cream, which offers a similar tangy flavor and creamy texture. If you use Greek yogurt, make sure it is full-fat to maintain the cake's richness. Alternatively, you can use buttermilk, but the cake may be slightly less dense. How can I ensure my cake stays moist? To keep your rhubarb sour cream cake moist, make sure not to overmix the batter once you've added the dry ingredients. Overmixing can lead to a dense, dry cake. Additionally, baking the cake until a toothpick inserted in the center comes out clean ensures that it is cooked through but not overcooked.