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Fluffy Rhubarb Sour Cream Cake with Shortcrust Pastry Recipe

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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 (1 ½ cups) all-purpose flour
  • 100 g (½ cup) unsalted butter, softened
  • 70 g (⅓ cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 500 g (about 4 cups) fresh rhubarb, trimmed and chopped into 1-inch pieces
  • 100 g (½ cup) granulated sugar (adjust based on rhubarb tartness)
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • 400 g (1 ½ cups) sour cream
  • 80 g (⅓ cup) powdered sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp lemon juice
  • 200 ml (¾ cup) heavy whipping cream
  • 2 tbsp powdered sugar
  • Optional: fresh mint leaves for garnish

Instructions

  1. Prepare the shortcrust pastry: 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. Chill the dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  3. Prepare the rhubarb filling: 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: Preheat the oven to 180°C (160°C for convection) while you take the dough out of the refrigerator.
  5. Roll out the dough: 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. Bake: Pre-bake the dough in the preheated oven for about 15 minutes until lightly golden.
  7. Prepare the sour cream filling: In a bowl, mix the sour cream, powdered sugar, vanilla extract, egg, and lemon juice until smooth, about 3 minutes.
  8. Layer the fillings: 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: 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. Cool: Remove the cake from the oven and let it cool completely on a wire rack, which may take about 1-2 hours.
  11. Prepare the whipped cream: Whip the heavy cream with powdered sugar until stiff peaks form, about 4-5 minutes. Be careful not to overwhip.
  12. Decorate the cake: Decorate the cooled cake with whipped cream and garnish with fresh mint leaves if desired. Serve immediately or refrigerate until serving.

Nutrition

Keywords: Make sure to use fresh, firm rhubarb for the best flavor. If fresh rhubarb is unavailable, frozen rhubarb can be used; just thaw and drain it well. For a lighter version, you can substitute Greek yogurt for sour cream.

Find it online: https://chefcarrot.com/luftiger-rhabarber-schmandkuchen-mit-murbeteig-rezept/