Seasons and Suppers · by Jennifer Maloney★ 4.9 (13)
Rhubarb Sour Cream Cake
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 11%
CARBS 50G66% OF CAL
4G FIBER31G SUGAR15G OTHER
FAT 10G29% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist rhubarb cake made with sour cream and topped with almonds and cinnamon streusel. Works with fresh or frozen rhubarb for a tart, spring-inspired dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/3 cups all-purpose flour (spooned and levelled)
- 1 Tablespoon baking powder
- 3/4 teaspoon salt (reduce to 1/2 tsp if using salted butter)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 4 Tablespoons unsalted butter (at room temperature)
- 1 1/2 cups light brown sugar (packed)
- 1 large egg
- 3 teaspoons vanilla extract (or vanilla bean paste)
- 1 cup sour cream (full-fat recommended)
- 4 cups rhubarb (fresh or frozen, diced)
- 1/3 cup flaked almonds
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- Icing/Confectioners' Sugar (for dusting)
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 11%
CARBS 50G66% OF CAL
4G FIBER31G SUGAR15G OTHER
FAT 10G29% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 163mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 243mg
- Calcium
- 78mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.