Spring is the perfect time to find fresh rhubarb for making rich desserts. This Rhubarb Sour Cream Cake has homemade lemon cream cheese frosting and tastes decadent. It can be baked in a 9 X 13 cake pan, but I like to use a Bundt pan just because it’s fun.
I have so many rhubarb recipes to share, but a good, old-fashioned cake should come first. It’s easy to make, and even grocery stores are carrying stalks of rhubarb during the spring season. If you are lucky enough to have your own rhubarb patch or know someone who does, this is just the thing to introduce your family to the tart, tangy flavor.
Rhubarb Sour Cream Cake with Lemon Cream Cheese Frosting
Use your first few harvest of rhubarb for this decadent dessert!
Equipment
- Bundt Cake Pan – Greased and floured well
Ingredients
- 1/2 Cup Butter Softened
- 1 1/2 Cup Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 1 tsp Baking soda
- 1 Cup Sour Cream
- 2 Cups Flour I used Pastry Flour but All Purpose is fine
- 1 1/2 Cup Rhubarb Cut fine
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
Lemon Cream Cheese Frosting
- 1/2 Cup Butter Softened
- 1 1/2 Cup Powdered Sugar
- 1 Oz Cream Cheese
- 2 Tbsp Fresh Lemon Juice Save zest for garnish
- 1 pinch Salt
Instructions
- Cream butter and brown sugar until blended
- Blend in eggs and vanilla
- In separate bowl, combine sour cream and baking soda
- In separate bowl, combine flour, cinnamon, nutmeg
- Alternate adding flour mixture with sour cream mixture until all ingredients are combined
- Scoop cake batter evenly into prepared Bundt pan
- Bake 350 degrees or until sharp knife comes out clean when you insert it into cake.
- Allow cake 10 minutes to rest before removing from pan.
- Allow cake to cool completely before frosting
Lemon Cream Cheese Frosting
- Juice lemon and remove zest. Measure 2 Tbsp juice for frosting. Use zest to garnish cake
- Combine all ingredients except reserved zest, whip until fluffy
- Frost cake and garnish with remaining Tablespoon of lemon zest.
