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Old Fashioned Rhubarb Cake

Old Fashioned Rhubarb Cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: rhubarb cake, rhubarb coffee cake, sour cream rhubarb cake
Servings: 16 people
Calories: 173kcal
Author: Barbara

Ingredients

  • 1 cup sugar
  • 1 cup sour cream
  • 1 egg
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups rhubarb, frozen or fresh (drain well, if frozen)
  • 1/2 cup brown sugar
  • 1/2 cup pecans, chopped or your favorite nut

Instructions

  • Preheat oven to 350 degrees F.
  • Cream together sugar, sour cream and egg until smooth.
    Old Fashioned Rhubarb cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.
  • Sift flour, baking soda and salt; add to wet ingredients and mix until combined.
    Old Fashioned Rhubarb cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.
  • Stir in rhubarb. (If using frozen rhubarb, be sure to thaw and drain well first.)
    Old Fashioned Rhubarb cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.
  • Pour into a greased 13 x 9 inch baking dish.
    Old Fashioned Rhubarb cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.
  • Combine brown sugar and chopped nuts; sprinkle evenly over cake.
    Old Fashioned Rhubarb cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.
  • Bake for 30 to 35 minutes or until a toothpick comes out clean from the center.
    Old Fashioned Rhubarb cake can be made with fresh or frozen rhubarb.  This rhubarb recipe with sour cream has a cinnamon sugar topping.

Notes

  • Use fresh or frozen rhubarb.
  • If using frozen rhubarb, thaw completely and drain before adding to the rhubarb sour cream cake batter.
  • To lighten up this rhubarb coffee cake, use low fat or non fat sour cream. 
  • Use your favorite chopped nuts; we typically use pecans or walnuts. 
  • Eat for breakfast with coffee or as a dessert.
  • Love rhubarb? Check out all Grandma's favorites!
 

Nutrition

Calories: 173kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 159mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg