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Bundt Cake on saucer with fork

Rhubarb Sour Cream Cake with Lemon Cream Cheese Frosting

Use your first few harvest of rhubarb for this decadent dessert!
Prep Time 10 mins
Cook Time 50 mins
Rest before removing from pan 10 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 slices


  • Bundt Cake Pan - Greased and floured well


  • 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


  • 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.
Keyword Bundt cake, Cake, homemade, Rhubarb, Springtime