Rhubarb Sour Cream Cake
Try this easy 10-ingredient rhubarb sour cream cake recipe! This simple dessert is moist, tangy, and perfect for spring. Get nutrition facts & tips!
Craving a simple, delightful dessert that celebrates the flavors of spring? This rhubarb sour cream cake is your answer. Let’s be real, many online recipes promise the world but deliver bland results. Forget that! This recipe, born from years of tweaking, delivers a moist, tangy, and utterly satisfying rhubarb sour cream cake every single time. It’s straightforward, uses just 10 ingredients, and offers a delicious way to enjoy seasonal rhubarb. So, ditch the complicated recipes and let’s bake!
| Prep Time | 20 | Cook Time | 45 |
| Servings | 8 | Calories | 380 kcal |
Ingredients
- 4 cups (about 1 pound) chopped rhubarb
- 1 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
Recommended Tools You’ll Need
| Tool | Why You Need It |
|---|---|
| 9×13 inch baking pan | The ideal size for this cake, ensuring even baking. |
| Mixing bowls | Essential for combining wet and dry ingredients separately. |
| Electric mixer | Makes creaming butter and sugar much easier, but a whisk works too! |
| Measuring cups and spoons | Accurate measurements are key to a successful cake. |
Calorie Reality
This cake is a treat, clocking in at 380 calories per serving. To put that into perspective, consider it alongside your daily calorie needs. If you’re aiming for 2000 calories a day, this slice represents almost 20% of your daily budget.
About Your Daily Budget: Your TDEE (‘Total Daily Energy Expenditure’) estimates how many calories you burn daily. This recipe is best enjoyed as an occasional treat in the context of an overall healthy diet and knowing your TDEE.
Diet Compatibility
Not compatible with: Keto, Low-carb
Warning: Mixing Diets: This cake is higher in carbohydrates and fats. Overconsumption of both, simultaneously, can contribute to *de novo* lipogenesis, where your body converts excess carbohydrates into fat. Enjoy this treat in moderation and balance it with meals containing more protein and fiber to help regulate your metabolism.
Expert Tips
For the best flavor, use fresh, in-season rhubarb. Don’t overmix the batter, as this can lead to a tough cake. To reduce the calorie density of this recipe, consider replacing about 1/4 to 1/3 of the sugar with a stevia or monkfruit blend. This will cut calories but could impact the texture slightly. Remember, sustainable weight loss comes from consistent healthy choices, not deprivation!
Macros Breakdown
This cake is carbohydrate-heavy, with fat providing a significant portion of the calories. The fiber content is relatively low. To balance this, consider pairing it with a source of protein or healthy fats in another meal. Enjoy in moderation!
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 380 kcal | 5g | 60g | 14g | 2g |
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, toss the chopped rhubarb with 1/4 cup of the sugar. Set aside.
- In a large bowl, cream together the softened butter and remaining 3/4 cup sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan.
- Sprinkle the sugared rhubarb evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting and serving.