Spring is coming. It is inevitable. The second the temperature hits 50 degrees I’m over the snow, the sweaters and the coats, and I’m ready for the crocuses and Easter eggs and warmth, oh precious, precious warmth.

Warmth means all of the plants in my mom’s gardens come back to life.  Rhubarb battles the crocuses for first plant creeping over the muddy March ground.  It’s only a matter of time before the strawberries start spreading and dreams of strawberry rhubarb pie begin to fill my sleep.

Since it is only March and the strawberries are further than a dream away, this sour cream rhubarb crumb cake might spread the feelings of spring and cause it to come a little faster. It is fresh with just a touch of sweet.

Sour Cream Rhubarb Crumb Cake


½ cup of butter

1 and ½ cup brown sugar

1 egg

2 cup flour

1 tsp baking soda

1 tsp salt

1 cup sour cream

1 and ½ cup rhubarb — diced

Cream the butter and brown sugar. Add the egg and beat until light and fluffy. In a separate bowl, combine flour, baking soda and salt. Add dry ingredients alternatively with sour cream to the creamed mixture. Fold diced rhubarb into batter. Pour batter into a greased 9×13 pan.


½ cup of sugar

½ cup of walnuts (optional)

1 tbsp butter

1 tsp cinnamon

Mix the sugar, cinnamon, walnuts and melted butter. Sprinkle topping on cake batter. Bake at 350 F for 40 — 50 minutes. Be sure to share your taste of spring with other people in your life. They will definitely be more than grateful.

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