Grandma’s Cozy Rhubarb Cake Recipe: A Sweet Family Treasure

Baking this creamy omas rhubarb cake transports me to childhood summers in germany.

Sweet memories flood back with each slice of this traditional dessert.

Tangy rhubarb ribbons weave through a tender, buttery crumb that melts on your tongue.

My grandmother taught me this cherished recipe decades ago, sharing secrets passed down through generations.

Delicate pink fruit adds a vibrant pop of color and unexpected brightness to the classic cake.

Simple ingredients combine to create something magical and comforting.

I promise this cake will become a favorite in your kitchen.

Simple Steps To Bake Omas Rhubarb Cake

Step 1: Warm Up The Oven

Get your oven cozy and ready by heating it to 350 degrees Fahrenheit. Grab a 9×13-inch baking dish and give it a friendly coating of butter or line it with parchment paper so nothing sticks.

Step 2: Create A Fluffy Butter Base

In a spacious mixing bowl, whip together butter and sugar until they transform into a light, airy cloud. Use an electric mixer or strong arm muscles to create a creamy dream.

Step 3: Introduce Wet Companions

Crack eggs into the butter mixture one at a time, giving each a chance to blend smoothly. Pour in vanilla extract and sour cream, stirring until everything looks harmonious and well-acquainted.

Step 4: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Pinch of salt

Slowly invite these dry ingredients into the wet mixture, stirring gently until just combined. No overmixing allowed!

Step 5: Welcome Rhubarb Stars

Tenderly fold chopped rhubarb pieces into the batter, making sure they’re evenly distributed throughout. These ruby-red gems will bring tangy magic to your cake.

Step 6: Prepare The Topping

If you’re feeling extra fancy, mix cinnamon and sugar in a small bowl. This will create a delightful sprinkle of sweetness on top of your cake.

Step 7: Bake To Perfection

Pour the batter into your prepared pan, spreading it evenly. If using the topping, sprinkle it generously across the surface. Slide the pan into the preheated oven and bake for 35-40 minutes.

Step 8: Check For Doneness

Insert a toothpick into the center of the cake. If it comes out clean with just a few moist crumbs, your cake is ready to exit the oven.

Step 9: Cool And Celebrate

Let the cake rest in the pan for a bit, allowing it to cool down and settle. Slice into generous pieces and serve. A dollop of whipped cream makes an excellent companion if you’re feeling indulgent.

Tips That Help With Omas Rhubarb Cake

• Preserve Rhubarb's Texture: Chop rhubarb into uniform 1/2-inch pieces to ensure even baking and consistent moisture throughout the cake.
• Prevent Soggy Bottom: Toss chopped rhubarb in a little flour before folding into the batter to help absorb excess moisture and prevent sinking.
• Create Flavor Variations: Swap half the rhubarb with strawberries or add a handful of chopped nuts for extra depth and crunch in your cake.
• Adjust for Dietary Needs: Replace sour cream with Greek yogurt for a lighter version, or use gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
• Maximize Freshness: Store cake covered at room temperature for 2-3 days, or refrigerate to extend its shelf life up to 5 days, ensuring maximum moisture retention.

Storing Omas Rhubarb Cake Made Easy

• Safeguard your delectable rhubarb cake by storing it properly at room temperature.
• Cover the cake loosely with plastic wrap or place it in an airtight container to maintain its moisture and prevent drying out.
• Enjoy the cake within 2-3 days for the best flavor and texture.
• Refrigerate the cake if you've added whipped cream or want to extend its shelf life up to 5 days, but bring it to room temperature before serving to restore its soft, tender crumb.
• Freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months – perfect for a quick dessert treat later.

Best Pairings For Omas Rhubarb Cake

• Brew Creamy Complementary Coffee: Pair this rhubarb cake with a smooth, medium-roast coffee that balances the cake's tartness. Choose a brew with subtle caramel or vanilla undertones to enhance the cake's sweetness.
• Scoop Vanilla Bliss: Top the warm cake with a generous scoop of vanilla bean ice cream. The cold, creamy texture contrasts beautifully with the cake's warm, tender crumb and provides a delightful temperature contrast.
• Sip Crisp Rhubarb Cocktail: Create a refreshing rhubarb-infused gin cocktail with fresh rhubarb syrup, gin, and a splash of soda water. The drink's tartness mirrors the cake's flavor profile and offers a sophisticated adult pairing.
• Drizzle Honey Elegance: Garnish the cake with a light drizzle of local wildflower honey. Its delicate sweetness complements the rhubarb's natural tang and adds a luxurious finish to each bite.

Try These Versions Of Omas Rhubarb Cake

• Berry Blast Variation: Replace rhubarb with a mix of strawberries, blueberries, and raspberries for a vibrant fruity cake that bursts with summer flavors.
• Nutty Crunch Cake: Fold in chopped almonds or walnuts into the batter and sprinkle extra nuts on top for added texture and rich, earthy undertones.
• Citrus Zinger Remix: Add orange or lemon zest to the batter and incorporate a light citrus glaze made with fresh juice and powdered sugar for a bright, tangy profile.
• Spiced Warmth Edition: Mix ground ginger, cardamom, and a pinch of nutmeg into the dry ingredients to create a warming, aromatic cake that tingles the senses.

Common Questions About Omas Rhubarb Cake

• What makes rhubarb special in this cake?

Rhubarb adds a tangy, bright flavor that balances the sweetness of the cake. It’s a unique spring vegetable that brings a delightful tartness and beautiful pink color to the dessert.

• Is rhubarb difficult to work with?

Not at all! Simply wash the rhubarb, trim the ends, and chop it into small pieces. Make sure to remove any tough strings and discard the leaves, which are toxic.

• Can I use frozen rhubarb instead of fresh?

Yes, you can! Just thaw and drain the frozen rhubarb completely before adding it to the batter. Pat it dry with paper towels to prevent excess moisture from affecting the cake’s texture.

• Why does this cake have sour cream in the recipe?

Sour cream adds moisture and creates a tender, rich crumb. It helps make the cake extra soft and gives it a subtle tangy flavor that complements the rhubarb perfectly.

Why Omas Rhubarb Cake Brings Back Sweet Memories

• Celebrate Seasonal Delight: Dive into a mouthwatering rhubarb cake that captures the fresh, tangy essence of spring's most beloved produce in every single bite.
• Foolproof Baking Experience: Perfect for novice bakers, this recipe offers straightforward steps with minimal ingredients and simple mixing techniques that guarantee a delicious outcome every single time.
• Quick Weeknight Dessert Magic: Whip up this delectable cake in under an hour, making it an ideal last-minute treat for unexpected guests or a spontaneous family dessert craving.
• Versatile Serving Options: Enjoy this cake warm or cool, plain or topped with whipped cream, making it adaptable for casual family dinners, potlucks, or elegant afternoon tea gatherings.

What You’ll Need For Omas Rhubarb Cake

• Flour: Provides structure and foundation for the cake's texture.
• Baking Powder, Baking Soda: Key leavening agents for creating a light, fluffy cake.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Brings richness and smooth texture to the cake.
• Sugar: Adds sweetness and helps with cake's caramelization.
• Eggs: Bind ingredients and provide moisture and structure.
• Vanilla: Adds depth and warm flavor to the cake.
• Sour Cream: Creates a tender crumb and adds subtle tanginess.

• Rhubarb: Fresh, tart fruit that gives the cake a unique flavor and slight tartness. Choose bright red, firm stalks for best results.
• Cinnamon, Sugar: Optional topping that adds warmth and sweet crunch to the cake surface.

Omas Rhubarb Cake Recipe

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4.7 from 38 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Delightful rhubarb cake brings Italian garden charm to dessert tables. Sweet-tart flavors and rustic texture invite warm memories of countryside baking, offering pure comfort with each delectable slice.

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Ingredients

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Main Ingredients:

• 2 cups chopped fresh rhubarb
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup (1 stick) unsalted butter, softened
• ½ cup sour cream or plain yogurt

Leavening Agents and Seasoning:

• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Binding and Flavoring Ingredients:

• 2 large eggs
• 1 teaspoon vanilla extract

Optional Topping:

• 2 tablespoons sugar
• ½ teaspoon cinnamon

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Instructions

1. Prepare the baking vessel by generously coating a 9×13-inch pan with butter or lining it with parchment paper. Position the oven rack in the center and warm the oven to 350F (175C).
2. In a spacious mixing bowl, transform butter and sugar into a creamy, aerated mixture using an electric mixer. Continue blending until the texture becomes light and voluminous.
3. Incorporate eggs individually, thoroughly integrating each one before adding the next. Pour in vanilla extract and sour cream, stirring until the mixture appears smooth and uniform.
4. Create a separate container and sift together flour, baking powder, baking soda, and salt. Gradually introduce the dry ingredients into the wet mixture, stirring gently to maintain the batter’s delicate structure.
5. Delicately fold chopped rhubarb into the batter, ensuring even distribution without overmixing.
6. Transfer the batter into the prepared pan, spreading it evenly with a spatula. Sprinkle a mixture of cinnamon and sugar across the surface for an aromatic, caramelized topping.
7. Slide the pan into the preheated oven and bake for 35-40 minutes. The cake is ready when a slender wooden pick emerges clean after piercing the center.
8. Allow the cake to rest and cool completely within the pan, which helps it set and become more stable. Slice into generous squares and serve as a rustic dessert, optionally accompanied by a cloud of whipped cream.

Notes

• Swap out rhubarb with seasonal fruits like strawberries or blueberries for a delightful twist on the classic recipe.
• Reduce sugar content by using fresh rhubarb’s natural tartness and adding a touch of honey or maple syrup for balanced sweetness.
• Create a gluten-free version by substituting all-purpose flour with almond flour or a gluten-free baking mix for those with dietary restrictions.
• Enhance the cake’s moisture by not overmixing the batter and ensuring rhubarb pieces are evenly distributed for consistent texture throughout.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg