Rhubarb Sour Cream Cake with Lemon Cream Cheese Frosting
Use your first few harvest of rhubarb for this decadent dessert!
Equipment
- Bundt Cake Pan - Greased and floured well
Ingredients
- 1/2 Cup Butter Softened
- 1 1/2 Cup Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 1 tsp Baking soda
- 1 Cup Sour Cream
- 2 Cups Flour I used Pastry Flour but All Purpose is fine
- 1 1/2 Cup Rhubarb Cut fine
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
Lemon Cream Cheese Frosting
- 1/2 Cup Butter Softened
- 1 1/2 Cup Powdered Sugar
- 1 Oz Cream Cheese
- 2 Tbsp Fresh Lemon Juice Save zest for garnish
- 1 pinch Salt
Instructions
- Cream butter and brown sugar until blended
- Blend in eggs and vanilla
- In separate bowl, combine sour cream and baking soda
- In separate bowl, combine flour, cinnamon, nutmeg
- Alternate adding flour mixture with sour cream mixture until all ingredients are combined
- Scoop cake batter evenly into prepared Bundt pan
- Bake 350 degrees or until sharp knife comes out clean when you insert it into cake.
- Allow cake 10 minutes to rest before removing from pan.
- Allow cake to cool completely before frosting
Lemon Cream Cheese Frosting
- Juice lemon and remove zest. Measure 2 Tbsp juice for frosting. Use zest to garnish cake
- Combine all ingredients except reserved zest, whip until fluffy
- Frost cake and garnish with remaining Tablespoon of lemon zest.