Sour Cream and Rhubarb Cake by Gigi

I found this simple sour cream cake recipe in my Grandma notebook, from what I remember Gigi was her friend, Gigi is a short name from quite difficult to pronounce Polish name, so I wont bother mentioning.

It took me a while to unscramble the recipe, but it was so worth it! The original cake was made with chopped apples but thought I would try other fruits that are in season now, and rhubarb is one of my favorite "funky" fruits that is rocking the farmers market right now. 

I simmered the rhubarb in rose infused syrup before adding to the cake, the result was fantastic (keep the syrup for making funky juleps!), moist, delicate and delicious cake with sweet and tangy bites. Perfect for any occasion!

 I made two layer, 15 cm cake and dozen of cupcakes out the batter, but I could be made into 3 layer, 18 cm birthday cake which serves approximately 10-12 people. 


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