{ Cinnamon Rhubarb Cake & Lemon Honey Butter } 

This year, my grandpa had an abundance of rhubarb in his yard. Of course, I claimed as much as I could and took it home to start recipe testing!

Here is a recipe for my cinnamon rhubarb cake make with sour cream and lots of love!

{ ingredients } 


  • 4 cups of all-purpose flour
  • 1 1/2 cup granulated sugar, plus 3 Tbs. extra for topping
  • 4 tsp. baking powder
  • 2 tsp. ground cinnamon, plus 1 tsp. extra for topping
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 cup sour cream
  • 16 Tbs. unsalted butter, melted and cooled slightly
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 2 1/2 cups 1/4-inch-diced fresh rhubarb


  • 8 Tbs. butter, softened
  • 1/4 cup local honey
  • Zest from one large lemon

{ directions } 


  1. Preheat oven to 400°F and butter cake pan.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together. Gently stir in the diced rhubarb. The batter will be thick.
  4. Pour batter into buttered cake pan and top with extra sugar and cinnamon.
  5. Bake 32-40 minutes until cake is golden brown and a pick inserted in the center comes out clean. Let cool for 5 to 10 minutes. Serve warm with lemon honey butter.


  1. Combine all ingredients and press into small dish. Refrigerate for at least an hour before serving.

Makes 15-20 servings. Great for breakfast or dessert!

{ Keep Cooking in Love & Light! } 

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