Photo: David Holifield
Sour Cream Rhubarb Pound Cake
9 ingredients
20 min + 1 hr
12
openrecipes
This is a pretty basic pound cake recipe. The addition of sour cream and the rhubarb is what makes it a special dessert. Moist, buttery with a tang from the rhubarb, this is a wonderful dessert to have with a tall glass of iced tea.
Estimated Nutrition (whole recipe, rough)
796
Calories
36g
Protein
19g
Fat
115g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups Butter, Softened To Room Temperature
- 1 cup Sugar
- 3 whole Eggs
- ½ cups Sour Cream
- ½ teaspoons Vanilla
- ¼ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- 1-½ cup Flour
- 1-½ cup Rhubarb, Cut Into 1/2 Inch Pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes