Rhubarb sour cream cake

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Spring is here! Its rhubarb time! As a kid we loved to wear the huge rhubarb leaf as a hat.

Unfortunately we don’t have rhubarb in our garden, fortunately we have markets selling regional fruits and vegetables.

Actually rhubarb is a vegetable, but it is mostly used in sweet dishes, or as juice, marmalade, jam and in cakes and tartes.

This time I tried rhubarb in a sour cream cake.



Easy to do, taste refreshing and not too sweet.



The shortcrust dough is kneaded very fast then pressed to form in a mould. Place in a refrigerator to cool.

Clean and cut the rhubarb and mix the sour cream mixture. Rhubarb and sour cream mixture in the mould and place in the oven.

The first 15 minutes at a higher temperature.




Rhubarb sour cream cake

Gericht: Cake
Länder & Regionen: German
  • 150 g flour
  • 100 g sugar
  • 100 g butter
  • 1 tsp backing powder
  • 1 egg
  • 2-3 rhubarb stems 400g - 500g
  • 600 g sour cream 24% fat
  • 1 sachet custard powder
  • 100 g sugar
  • 1 egg
  • vanilla essence
  1. Mix flour, sugar and baking powder. Add little pieces of butter, egg and knead to a dough. 

  2. Form the dough in a mould. (26 cm) Pull and press slightly to fill to rim. Place in the refrigerator.

  3. Peel and cut the rhubarb.

  4. Mix sour cream, sugar, custard powder, egg and vanilla essence.

  5. Put half of the rhubarb in the mould. Pour in the sour cream mixture and add the rest of rhubarb on top.

  6. Bake in preheated oven at 200° C for the first 15 minutes. Then reduce at 180°C for another 35 minutes.


You can bake sour cream cake with any other fruits. For examples: currants, apricots, strawberries or even with apples and pears.



Maggi & Family

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