Description
Oma’s Rhubarb Cake is a beloved family recipe that perfectly marries the sweet-tart flavor of fresh rhubarb with a moist, tender cake. With its delightful crumbly streusel topping, this cake evokes nostalgia and warmth, making it ideal for gatherings or a cozy afternoon treat. Easy to prepare with simple ingredients, it requires minimal effort while delivering maximum flavor. Whether served warm with a scoop of vanilla ice cream or enjoyed alongside a cup of tea, every bite of Oma’s Rhubarb Cake transports you back to cherished moments in Grandma’s kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
- 1 cup sugar (for streusel)
- ¼ cup butter, softened (for streusel)
- ¼ cup all-purpose flour (for streusel)
- ¼ teaspoon ground cinnamon (or to taste)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, mix flour, sugar, baking soda, and salt. Add eggs and sour cream; blend until smooth. Gently fold in diced rhubarb.
- Pour batter into the prepared dish and spread evenly.
- In another bowl, combine streusel ingredients until crumbly, then sprinkle over the batter.
- Bake for about 45 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 240
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg