Description

A timeless, oven‑kissed rhubarb cake that balances bright tartness with buttery sweetness. Perfect for spring gatherings, this comforting dessert is easy to make, freezes beautifully, and pairs wonderfully with whipped cream or vanilla ice cream. SEO‑friendly keywords like rhubarb cake, classic dessert, and homemade cake will help it shine in search results.

Ingredients

Scale

1 ½ cups all‑purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh rhubarb, chopped
½ cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla.
In a separate bowl, whisk together flour and baking powder; gradually add to the butter mixture, alternating with sour cream.
Fold in the chopped rhubarb (and walnuts, if using) until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 45‑55 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra tang, increase rhubarb to 2½ cups. Substitute half the flour with whole wheat for a nuttier texture. Store covered at room temperature for up to 3 days, or freeze slices for up to 2 months. Serve with a dollop of whipped cream for an indulgent finish.

Prep Time: 30 min
Cook Time: 1 hr 15 min
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 30g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: rhubarb, cake, dessert