prep: 15mins
cook: 50mins
serves: 8


  • 360g dark brown sugar
  • 120g butter
  • 1 vanilla bean
  • 2 whole eggs
  • 1/2 zest of an orange
  • 1 1/2 tsp cinnamon
  • pinch of salt
  • 500g rhubarb
  • 1 firm Beurre Bosc pear
  • 300g self-raising flour
  • 1 tsp baking powder
  • 400mL Bulla Sour Cream
  • 300g icing sugar

Sour Cream and Rhubarb Cake


  1. Preheat the oven at 180˚C fan forced. Grease and line a 23cm spring form tin with baking paper.
  2. In a mixer or a large bowl using an electric hand mixer, cream 60g of the softened butter and sugar until a sandy constancy forms. Mix in the eggs one at a time incorporating well each time. Add the orange zest, cinnamon and salt and mix again.
  3. In another large bowl, mix the rhubarb, pear, sifted self-raising flour and baking powder. Add half to the batter and fold through with a wooden spoon. Add the remainder and mix through. The mixture will seem dry and hard to incorporate but this is normal. Once combined, add 300mL of the Bulla Sour Cream and fold in until the mixture is even and silky.
  4. Place mixture in to the prepared tins and bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin before transferring to a wire rack to completely cool.
  5. To make the frosting, mix the remaining 60g of the softened butter and sugar together until light and fluffy. Add the remainder of the 100mL Bulla Sour Cream and mix through smooth. Using a palate knife spread frosting over cooled cake.

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