Description

Oma’s Rhubarb Cake is a nostalgic dessert that beautifully balances the tartness of fresh rhubarb with the sweetness of a moist cake. Perfect for family gatherings, potlucks, or simply enjoying on a sunny afternoon, this delightful treat features a crunchy streusel topping that adds texture and flavor. Easy to prepare, even for novice bakers, this recipe is a loving tribute to cherished family traditions. Whether served warm with ice cream or enjoyed cold with coffee, every slice promises to evoke warm memories and satisfy your sweet tooth.

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
For the Streusel: 1 cup white sugar
¼ cup butter (softened)
¼ cup all-purpose flour
¼ teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine flour, sugar, baking soda, and salt. Add eggs and sour cream; mix until smooth. Gently fold in diced rhubarb.
Pour batter into the prepared baking dish and spread evenly.
In a separate bowl, mix sugar and softened butter until smooth. Stir in flour until crumbly.
Sprinkle streusel topping over the cake batter and lightly dust with ground cinnamon.
Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg