rhubarb sour cream cake

Sour cream adds a whole new dimension to a home-baked cake.  Moist and with the lightest texture – you will be delighted with the results and use this basic sour cream cake mix to make your favourite citrus sour cream cake.  This recipe is an all-time favourite!




250g softened butter

2 cups sugar

6 lightly beaten large eggs

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1 cup light sour cream

1 x 540g tin rhubarb, well drained




Juice of 1 orange and 1/4 cup sugar




Cream butter and sugar until light and fluffy. Add eggs and blend well. Fold in flour, baking powder and cinnamon alternately with sour cream and rhubarb. Mix gently until smooth and pour into well-greased 24-26cm spring-bottom round tin. Bake 160C for 60-70 minutes or until skewer comes clean when tested. After baking, leave cake in tin for few minutes, pour on glaze. Leave for another few minutes and then remove from pan.


Cook’s tip: If you have a healthy supply of rhubarb in the garden, just poach some slices of rhubarb in a boiling sugar syrup for a few minutes only.  Drain well and use as you would the canned variety.

You can substitute the orange and sugar glaze for a little of the rhubarb liquid or juice, if desired, just be careful not to use too much or the cake will be soggy.