Rhubarb Sour Cream Crumb Cake Recipe

Name: Rhubarb Sour Cream Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 3/4 cup Land O Lakes Butter, softened; 3 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; 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; Land O Lakes Heavy Whipping Cream, whipped, sweetened

Servings: persons

1 1/2 cups sugar
3/4 cup Land O Lakes Butter, softened
3 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
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
Land O Lakes Heavy Whipping Cream, whipped, sweetened

1
Heat oven to 350F.
2
Grease 13x9-inch baking pan; set aside.
3
Combine sugar and 3/4 cup butter in bowl.
4
Beat at medium speed, scraping bowl often, until well mixed.
5
Add eggs and vanilla; continue beating until creamy.
6
Place rhubarb and 1/4 cup flour in bowl; toss lightly to coat.
7
Combine remaining flour, baking powder, baking soda and salt in another bowl.
8
Add to butter mixture alternately with sour cream, mixing well after each addition.
9
Stir rhubarb gently into batter.
10
Spread evenly into prepared pan.
11
Combine brown sugar, 1/4 cup flour and cinnamon in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs.
12
Sprinkle evenly over batter.
13
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
14
Dollop each serving with whipped cream.
15
Sprinkle with additional ground cinnamon, if desired.
16
Variation: Cherry Sour Cream Crumb Cake: Omit vanilla and rhubarb.
17
Substitute 1 (16-ounce) can tart red cherries, drained and 1 1/2 teaspoons almond extract.

1390

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups sugar, 3/4 cup Land O Lakes Butter, softened, 3 Land O Lakes Eggs, 1 1/2 teaspoons vanilla, and more.

Yes, Rhubarb Sour Cream Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Sour Cream Crumb Cake

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