Oma's Rhubarb Cake Recipe - Allrecipes.com
Oma's Rhubarb Cake Recipe
  • READY IN hrs

Oma's Rhubarb Cake

Recipe by  

"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2009

What a winner! Noticing the recipe called for no fat, I was tempted to add a 1/2 stick of butter and I'm so glad I didn't and stuck to the recipe as written, only adding 1 tsp. of vanilla to the batter. This was SO nice and moist with a perfect amount of rhubarb. Any more, I fear, might have made this soggy rather than cakey, particularly after the first day. I was afraid of glopping on the cinnamon by shaking it over the topping, so rather than take a chance I mixed maybe 3/4 tsp. of cinnamon in with the topping ingredients. Good call I think! This is simply a great, old fashioned coffee cake - nice balance of rich, moist cake, delicately flavored with rhubarb and topped with a buttery, crackly, streusel. Grandmas always seem to know how to do it best!

 
Most Helpful Critical Review
Jun 20, 2011

This recipe was not to my liking.

 
May 08, 2011

Easy, simple and delicious! I didn't have sour cream on hand so I substituted plain yogurt. I used 3/4 cup of packed brown sugar instead of white sugar (personal taste preference) and also added 1/4 cup of chopped walnuts to the topping. I'll make this again. UPDATE May 8, 2011: If anyone is interested in cutting back calories - I've made this using 3/4 cup sugar in the cake and only half the topping. Still delicious with a crusty crunchy top. This may depend on how sour your rhubarb is. Also, try using a cup of red currants in place of 1 cup of rhubarb.

 
May 04, 2008

Very moist and flavorful cake. I got great reviews. However, if the topping was suppose to be a crumb topping like a crumb cake, mine did not turn out that way. More flour would have been needed. I will be using this recipe again in the near future. I used frozen rhubarb.

 
Apr 12, 2010

This cake is amazing! I followed several other suggestions, and used 4 cups of diced rhubarb, and 1/4 cup brown sugar in the cake and all brown sugar in the topping. I had slightly less than a cup of sour cream, so I made up the rest with some vanilla yogurt. The rhubarb taste is very subtle, even with four cups of fruit. This was yummy as a morning coffee cake; yummy with afternoon tea, and especially terrific served warm with a scoop of strawberry ice cream for dessert! Alas, the cake lasted less than a day!

 
Jun 19, 2011

This review is for all you high altitude bakers out there. I live at 7500 feet. Not extremely high but not sea level either, so many of these cakes don't turn out the same for me as they do for people even 2000 feet lower. The recipe, as written, didn't work that well for me. Although it was tasty and moist, it was dense and somewhat tough/chewy. Not what I thought a cake should be like. Usually I just give up at that point, eat my failure and mark a par for the high altitude course. BUT...this recipe has received 5 stars from a LOT of people. So, I just had to try it again with high altitude adjustments. Below are the adjustments I made, for what turned out to be a completely different cake - moist, yet light and cakey, with a crunchy/crumbly top. I am so excited by the result I just had to share. For the batter: - moved the butter from the topping, down into the batter - reduced sugar in batter to 1c. - reduced the baking soda to 1/2 tsp - added 1 tsp baking powder - added 3T flour - added an egg I started out creaming the butter and sugar. Added eggs and sour cream. Slowly stirred in the dry ingredients, not stirring too much. Then folded in the rhubarb. The topping: 2/3c brown sugar 3/4 tsp cinnamon Temp/time: - temp up to 375 deg - 30 min until golden brown It wouldn't be fair to give the recipe less stars b/c of my altitude. I gave it, 5 stars because my end result is what I think the author intended - and it's darn tasty!

 
May 08, 2009

I made it as above (well, I had an extra cup of rhubarb- so I just dumped it there too). Fantastic!

 
Jun 23, 2008

Excellent recipe! My husband's grandmother called me for the recipe...and I've been bragging that grandma wanted one of my recipes! It was so moist.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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