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Sharon's rhubarb & sour cream cake


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cream the brown sugar with 125 gm butter using an electric beater. 
  • Add the egg and vanilla, and beat until well combined. 
  • Then alternately add the sour cream and flour, little by little, mixing well between each addition with a wooden spoon to form a stiff batter. 
  • Add the rhubarb and mix until well combined. 
  • Lightly brush a springform cake tin with melted butter (or spray with oil) and line the base with baking paper. Then spoon in the batter, smooth it down and sprinkle with caster sugar. Cook in the oven for about 40-45 mins until a skewer comes out clean. 
  • Serve sprinkled with a little icing sugar and a good dollop of thickened cream or ice cream.


  • 1½ cups brown sugar
  • 125+ gm unsalted butter, softened
  • 1 large egg
  • 1 tspn vanilla extract
  • 1 cup sour cream
  • 2½ cups self-raising flour, sifted
  • 500 gm rhubarb, cut into 2 cm pieces
  • 2 tbsp caster sugar
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm