Rhubarb Sour Cream Cake

Old fashioned is new again with this Rhubarb Sour Cream Cake; made with simple pantry ingredients, and served only with a dusting of powdered sugar and a scoop of good vanilla ice cream, this cake is the epitome of all early summer desserts!

I don’t know about you, but I get overly excited about desserts like this Rhubarb Sour Cream Cake. In any situation where a dessert or two are being served, I’m always drawn to those that look homemade, There is a time and place for over-the-top, super impressive, and complicated to master desserts, but a simple, rustic, homestyle dessert is almost always welcomed to any table!

I love rhubarb!  It’s always been a part of my life.  Even as a little boy, I can remember the tart and bitter taste of raw, uncooked rhubarb.  My dad used to take the time to care for and harvest the rhubarb that he grew just beside our house.  Even still, he has a nice patch of rhubarb that he cuts several times each season.  I never get any of his rhubarb though, because he loves it just as much as I do and he makes it into jam for himself.

When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months.  As I said, my dad grew some rhubarb, but I particularly remember one family who grew the biggest rhubarb I had ever seen – even to this date, I haven’t seen rhubarb so large or taste so good.

I have told you this story before, Dear Reader.  In fact, you can read all about it in my Glazed Streusel Rhubarb Muffins post.  But, since it’s such a great story, I’ll tell you all about it again.

CHILDHOOD MEMORIES

This particularly large rhubarb that I’m speaking of, might have had a wickedly sinful reason just why they tasted so good in the first place.  I’m sure you’ve heard the old saying that the heart wants what it can’t have.  Well, I think the same thing can be said for what the belly craves!

As I said, this family’s rhubarb was extremely large.  It was a fenced-in patch of rhubarb that had to be about twenty or thirty feet square.  It was located right behind their house, which made it most difficult to steal.

Yes, I said steal.  Us kids would often slip our arms through the fence and pull out a stalk or two.  It was a perfect snack on a hot summer day.  Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some.  I’m not sure why we thought we needed to steal it; had we knocked on the door and asked, I’m sure they would have given us a stalk and sent us on our way.

LET’S JUST BLAME THE 80s!

I guess it’s just the kind of thing the kids in the 80s did.  It wasn’t just the rhubarb!  A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark.  It’s been many years since I’ve been back to the small town where I grew up.  And, if I were to go back now, I’d still look for the familiar sights that were childhood favourites.

Both of the owners of these tempting gardens have passed away now.  But my memories of their delicious fruits still vividly remain.  Rest in peace Mr. & Mrs. Martin and Mr. & Mrs. Tilley.  It’s recipes like this one that reminds me of you and keep my fond childhood memories alive.

HAVE YOU TRIED EATING RAW RHUBARB?

Speaking of eating rhubarb right out of the ground, have you tried that?  I swear, it’s good!  It’s certainly not for everyone, and I probably wouldn’t do it now, but back in the day, those tart stalks of crisp rhubarb, dipped in sugar, were the be-all to end all!  Yes, Dear Reader; here’s how: trim the root end and cut off the green top.  Then, just dip the tip of the rhubarb stalk into plain old white sugar and munch away.  I cannot tell you how many times we ate this as kids!

As I’m thinking back on it, I’m remembering how gritty the sugar felt on the tongue, but that sweet-and-sour combo was so delicious!  But, make no mistake about it, it was never as delicious as my Rhubarb Sour Cream Cake.  This cake is one that you can make in no time and is perfect for afternoon social tea.  (Sorry – I’m re-watching Downton Abbey!)

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature!
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes. 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Sour Cream – The tanginess offsets the sweetness and helps balance out the flavour of the cake.
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Baking Soda – A baking ingredient to help with leavening or rising. 
• Salt – This is a common ingredient in baking and cooking.  In baking it helps to enhance and balance sweetness. 
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 
• Rhubarb – You will need two cups of rhubarb diced into one-centimetre lengths.

HOW TO MAKE A RHUBARB SOUR CREAM CAKE

Begin by preheating your oven to 350 degrees F.  Prepare a 10-inch cake pan by liberally greasing it with non-stick spray.  Set aside. In a mixing bowl, beat together the butter and sugar until well combined.  Add the eggs, one at a time, and incorporate into the butter and sugar mixture. Next, add the vanilla, sour cream, and milk.  Beat on low speed, and incorporate the ingredients well.

Sift together the flour, baking powder, baking soda, and salt.  Add to the wet ingredients, and once again beat on low speed, incorporating the dry ingredients into the wet ingredients until just mixed through. Lastly, stir in the rhubarb with a rubber or wooden spatula.

Pour the batter into the prepared cake pan and evenly spread the batter around the pan.  Tap the pan firmly on a hard surface to help rid the batter of any air bubbles and to ensure the batter is in the corners of the cake pan. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the cake pan for 15 minutes before turning the cake out onto a wire cooling rack.  When completely cooled, dust with confectioner’s sugar and serve with vanilla ice cream. 

A BRIGHTER RHUBARB COLOUR

In most cases, rhubarb is more yellowish-green than it is red. And, when you cook or bake rhubarb, the bright red colour can almost completely disappear. Only the bottom half of the rhubarb stalk is a beautiful ruby red and pinkish colour. The top half is usually green – almost a yellowish green. If you want beautiful, bright red flecks of rhubarb in your squares, soak the diced rhubarb in grenadine for a half hour. Drain well, pat dry, and use as per the recipe you are working on.

Grenadine is not cherry or strawberry syrup. In fact, grenadine is made with pomegranates. It is a syrup used primarily as a cocktail mixer. The pomegranate juice is boiled with sugar and reduced until thick and syrupy. You will find hints of citrus flavour and gloriously stunning red colour.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!