Rhubarb Sour Cream Crumb Cake

Rhubarb Crumb Cake Recipe
94
9 Reviews
Rhubarb cake that is sure to win raves as a perfect accompaniment to coffee or tea.
25 min
Prep Time
1:10
Total Time
15 servings

Ingredients

Cake

1 1/2 cups
sugar
3/4 cup
Land O Lakes® Butter, softened
3
large Land O Lakes® Eggs
1 1/2 teaspoons
vanilla
3 cups
chopped fresh or frozen rhubarb
3 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
3/4 teaspoon
salt
1 cup
sour cream

Crumb Topping

1/2 cup
firmly packed brown sugar
1/4 cup
all-purpose flour
1 teaspoon
ground cinnamon
1/4 cup
cold Land O Lakes® Butter

Topping

Land O Lakes® Heavy Whipping Cream, whipped, sweetened

Directions

  1. Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
  2. Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  3. Place rhubarb and 1/4 cup flour in bowl; toss lightly to coat.
  4. Combine remaining flour, baking powder, baking soda and salt in another bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Stir rhubarb gently into batter. Spread evenly into prepared pan.
  5. Combine brown sugar, 1/4 cup flour and cinnamon in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
  6. Dollop each serving with whipped cream. Sprinkle with additional ground cinnamon, if desired.

Recipe Tips

Variation:
Cherry Sour Cream Crumb Cake: Omit vanilla and rhubarb. Substitute 1 (16-ounce) can tart red cherries, drained and 1 1/2 teaspoons almond extract.

Nutrition Facts (1 serving)

Calories
370
Cholesterol
85mg
Carbohydrates
50g
Protein
5g
Fat
17g
Sodium
410mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I made this recipe and it was great !! I cut down on the sugar and it was still sweet enough. I would however of added more rhubarb - I would say another two cups or three if you are daring. All the family loved it ...it is a keeper recipe !!

Rating

This recipe is excellent. I made it for the first time in 2005 and 9 years later I'm still making it every summer! Note: the cake is actually quite big so unless I have many guests I bake it in two 8x8 baking pans and then freeze one. It freezes very nicely.

Rating

Loved it. Will definitely make again.

Rating

I made it and everyone loved it, I will be making this again soon1

Rating

I didn't have quite enough rhubarb, so added chopped apple to make up the required amount. Delicious !!

Rating

This is an excellent recipe - very moist, great texture and nice flavor. As a matter of fact, I entered this cake and won 'best coffee cake' at the Montana State Fair. If you're looking for a coffee cake everyone will love, this is it. I've also made a version where I tossed in a handful of huckleberries, and it worked equally well.

Rating

Really good, easy to make. Friends LOVED it.

Rating

Very light cake. Very good. Try it you won't be dissapointed.

Rating

Not enough rhubarb in tne cake. If I made it again I would try baking it in a bundt pan with a cinnamon streusel filling and extra rhubarb.

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