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Fluffy Rhubarb Sour Cream Cake with Shortcrust Pastry

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This delightful rhubarb sour cream cake features a crispy shortcrust pastry and a creamy filling, making it a perfect treat for any occasion. The combination of sweet and tart flavors will transport you to sunny afternoons in the kitchen.

Ingredients

Scale
  • 200 g all-purpose flour
  • 100 g unsalted butter (softened)
  • 70 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 500 g fresh rhubarb (trimmed and chopped into 1-inch pieces)
  • 100 g granulated sugar (adjust based on rhubarb tartness)
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • 400 g sour cream
  • 80 g powdered sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp lemon juice
  • 200 ml heavy whipping cream
  • 2 tbsp powdered sugar
  • fresh mint leaves (optional)

Instructions

  1. In a large bowl, combine the flour, softened butter, sugar, egg, vanilla extract, and salt. Mix with your hands or a hand mixer until a smooth dough forms, about 5 minutes.
  2. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  3. While the dough chills, cut the rhubarb into pieces and mix it in a bowl with sugar, vanilla extract, and cornstarch. Let the mixture sit for 10 minutes to allow the rhubarb to release its juices.
  4. Preheat the oven to 180°C (160°C for convection) while you take the dough out of the refrigerator.
  5. Roll the chilled dough on a floured surface to about 3-5 mm thick. Place it in a greased springform pan (Ø 26 cm) and raise the edges. Prick the bottom several times with a fork to prevent it from puffing up while baking.
  6. Pre-bake the dough in the preheated oven for about 15 minutes until lightly golden.
  7. In a bowl, mix the sour cream, powdered sugar, vanilla extract, egg, and lemon juice until smooth, about 3 minutes.
  8. Evenly distribute the rhubarb filling over the pre-baked dough. Carefully pour the sour cream filling on top, using a spoon to spread it evenly.
  9. Bake the cake for an additional 30-35 minutes until the filling is set and the top is lightly golden. You can test if the filling is done with a wooden skewer.
  10. Remove the cake from the oven and let it cool completely on a wire rack, which may take about 1-2 hours.
  11. Whip the heavy cream with powdered sugar until stiff peaks form, about 4-5 minutes. Be careful not to overwhip.
  12. Decorate the cooled cake with whipped cream and garnish with fresh mint leaves if desired. Serve immediately or refrigerate until serving.

Nutrition

Find it online: https://julikocht.de/fluffy-rhubarb-sour-cream-cake-with-shortcrust-pastry-recipe/