Rhubarb Sour Cream Cake

5 from 9 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 1 people


for the ground

  • 150 g Flour
  • 100 g Butter
  • 50 g Sugar
  • 1 Egg

for covering

  • 600 g Rhubarb
  • 3 cups Sour cream
  • 4 Eggs
  • 100 g Sugar
  • 1 packet Vanilla custard powder


  • Mix the flour and sugar and knead with the egg and butter to form a dough.
  • Shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
  • Wash the rhubarb thoroughly and cut into 2 cm pieces.
  • For the filling, mix the sour cream with the eggs, sugar and custard powder until smooth.
  • Take the dough out of the refrigerator and press it flat into a springform pan, forming a small edge all around.
  • Spread the rhubarb pieces on top and then spread the sour cream mixture on top.
  • Bake in a preheated oven at 175 ° top / bottom heat for about 50 minutes.
  • Let the cake cool down well before serving so that the pieces can be cut more easily. And then --- enjoy!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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