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Rhubarb and sour cream cake

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Take dessert up a notch with this sweet rhubarb and sour cream cake recipe. Simply serve with dollop cream and enjoy!

  • Serves10
  • Cook time1 hour 15 minutes


  • 125g butter, softened
  • 1 cup (220g) brown sugar
  • Zest of 1 orange
  • 2 Coles Brand Australian Free Range Eggs
  • 1½ cups (225g) self-raising flour, sifted
  • ½ cup (75g) plain flour, sifted
  • 1 tsp ground cinnamon
  • 300g sour cream
  • 300g rhubarb, trimmed, cut into 2cm lengths
  • 2 stalks rhubarb, extra, trimmed, cut into 4cm lengths
  • 1 tbsp raw sugar
  • Icing sugar, to dust
  • Dollop cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Grease and line a 22cm springform cake pan with baking paper. Use an electric mixer to beat the butter, brown sugar and orange zest in a bowl for 5 mins or until pale and fluffy. Add eggs, 1 at a time, beating well after each addition.
  2. Step 2

    Use a large metal spoon to fold in the combined flour, cinnamon and sour cream in alternating batches. Gently stir in the rhubarb. Spoon into the prepared pan and smooth the surface. Arrange the extra rhubarb on top. Sprinkle with raw sugar. Bake for 1 hour 15 mins or until a skewer inserted into the centre of the cake comes out clean.
  3. Step 3

    Set aside in the pan for 10 mins to cool. Release the cake from the pan and transfer to a wire rack to cool completely. Dust with icing sugar. Slice and serve with cream.