Aromatic rhubarb cake with sour cream and crumbles

Aromatic rhubarb cake with sour cream and crumbles

Aromatic rhubarb cake with sour cream and cinnamon has an incomparable filling with a light acidity and a subtle taste. For the filling, the rhubarb only has to be cut and mixed with the remaining ingredients. The dough doesn’t require much effort either. Arranged in the baking pan, half of the dough is rubbed onto the filling. This gives the cake an interesting look, making it ideal for impressing guests.

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  • 300 g flour
  • ¼ tsp salt
  • 100 g sugar
  • 1 tsp baking powder
  • 200 g butter
  • 1 egg, large


  • 450-500 g rhubarb
  • ⅔ tsp cinnamon
  • 50 -70 g sugar
  • 200 g sour cream, or yoghurt
  • icing sugar, to taste, optional


Prepare the dough

  1. Mix the salt, sugar, baking powder and sifted flour in a bowl.
  2. Add the egg and grate in the cooled butter.
  3. Knead quickly into a dough.
  4. Remove about ⅔ of the dough and wrap in cling film.
  5. Put in the fridge while the filling is being prepared.
  6. Wrap the rest of the dough in foil as well and put in the freezer.

Prepare the filling

  1. Peel the rhubarb, cut into small pieces.
  2. Sprinkle the cinnamon and sugar on top and mix .

Prepare the cake

  1. Put the larger half of the dough in a baking pan.
  2. Distribute evenly, forming a border.
  3. Place the rhubarb on top, smooth out, pour over the sour cream or yoghurt.
  4. Take the second half of the dough out of the freezer.
  5. Rub the filling in an even layer.
  6. Put the cake in the oven for approx. 35-40 minutes and finish baking at 180 °C.
  7. Remove the pastry from the oven and sprinkle with icing sugar to taste
  8. Rhubarb cake with coffee or Serve tea.


  • sieve
  • bowl
  • grater
  • cling film
  • knife
  • cutting board
  • baking dish


It is best to put the butter in the freezer about 30 minutes before preparing it, lightly roll it in flour before grating.

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