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Rhubarb, hazelnut and sour cream cake

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  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

With pretty pops of ruby red and some crunch from the golden hazelnuts, this rhubarb cake is a real treat. 

  • Serves16
  • Cook time1 hour 10 minutes
  • Prep time15 minutes, + cooling time
Rhubarb, hazelnut and sour cream cake


  • 1 bunch rhubarb, trimmed, cut into 5cm pieces
  • 1 tbs orange juice
  • 1 tbs caster sugar
  • 1 tsp vanilla bean paste
  • 150g butter, softened
  • 3/4 cup (165g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • 1 1/2 cups (180g) hazelnut meal
  • 1/2 cup (120g) sour cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 cup (35g) hazelnuts, toasted, coarsely chopped
  • Crème fraîche or sour cream, to serve

Nutritional information

Per serve: Energy: 854J/204 Cals (10%), Protein: 4g (8%), Fat: 16g (23%), Sat Fat: 4g (17%), Sodium: 19mg (1%), Carb: 12g (4%), Sugar: 3g (3%), Dietary Fibre: 2g (7%) .

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 180°C. Grease the base and side of a 20cm (base measurement) round cake pan and line with baking paper. Line a large rimmed baking tray with baking paper. Arrange rhubarb on tray. Drizzle with orange juice and sprinkle with sugar. Add the vanilla and toss to combine. Bake for 10 mins or until rhubarb is just tender.

  2. Step 2

    Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flour, hazelnut meal, sour cream, cinnamon and cardamom and stir to combine.

  3. Step 3

    Spoon half the cake mixture into the prepared pan and smooth the surface. Arrange half the rhubarb mixture over the cake mixture. Spoon over remaining cake mixture and smooth the surface. Top with the remaining rhubarb mixture, reserving any pan juices, and sprinkle with hazelnut. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.

  4. Step 4

    Transfer cake to a serving platter and cut into wedges. Drizzle with any reserved pan juices and serve with crème fraîche or sour cream. 

Recipe tip

Use it up
As well as crème fraîche or sour cream, this cake is delicious with any plain yoghurt, ice cream or custard you have on hand.