Oma’s Rhubarb Cake

Oma’s Rhubarb Cake is a nostalgic, old-fashioned dessert that celebrates the tart brightness of rhubarb with a moist, tender crumb and just the right amount of sweetness. Passed down through generations, this beloved German-style cake is simple to make and perfect for showcasing fresh spring rhubarb in the most comforting way.

Why You’ll Love This Recipe

This recipe is straight from grandma’s kitchen—warm, familiar, and full of love. It’s incredibly easy to whip up, with everyday ingredients and minimal prep. The tartness of rhubarb cuts through the rich, buttery cake base, creating a balanced flavor that’s not too sweet and perfect with a cup of coffee or tea. Whether you’re baking for guests or just craving something homemade, Oma’s Rhubarb Cake never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• All-purpose flour
• Granulated sugar
• Unsalted butter, softened
• Eggs
• Baking powder
• Whole milk or buttermilk
• Vanilla extract
• Salt
• Powdered sugar (optional, for dusting)

Directions

1. Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper.
2. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
3. Add eggs and vanilla: Beat in the eggs one at a time, then add vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the wet, alternating with milk. Mix until smooth.
6. Fold in rhubarb: Gently fold the chopped rhubarb into the batter.
7. Bake: Pour batter into the prepared pan and spread evenly. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Let the cake cool in the pan. Dust with powdered sugar before serving, if desired.

Servings and timing

This recipe serves 12 to 15 slices.
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes

Variations

• Streusel topping: Add a buttery cinnamon streusel topping before baking for added texture and sweetness.
• Almond twist: Mix in almond extract and top with sliced almonds.
• Buttermilk base: Swap milk for buttermilk for a richer flavor and more tender crumb.
• Berries welcome: Add a handful of strawberries or raspberries with the rhubarb.
• Sheet or round: Bake in a round springform pan for a more classic coffee cake presentation.

Storage/reheating

Store Oma’s Rhubarb Cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15–20 seconds. This cake also freezes well—wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge or on the counter.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before using to prevent sogginess.

Do I need to peel rhubarb?

No, rhubarb does not need to be peeled. Just trim the ends and chop.

Can I make this cake ahead of time?

Absolutely. It’s great baked the day before and stays moist when stored properly.

What if I don’t have a 9×13 pan?

You can bake it in two 8-inch round pans or a larger sheet pan. Just adjust the baking time accordingly.

Is this cake very sweet?

No, it has a lightly sweet flavor that lets the rhubarb’s tartness shine through.

Can I reduce the sugar?

Yes, reduce slightly if you prefer a more tart dessert, but keep in mind rhubarb is naturally sour.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.

Can I add a glaze instead of powdered sugar?

Yes, a simple lemon glaze made with powdered sugar and lemon juice pairs beautifully.

What type of milk works best?

Whole milk or buttermilk gives the richest texture, but any milk you have on hand will work.

Can this be made gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking. The texture may vary slightly but will still be delicious.

Conclusion

Oma’s Rhubarb Cake is a timeless recipe that brings rustic charm and delicious flavor to your table. With its soft, buttery crumb and bursts of tart rhubarb, it’s a true family favorite that’s simple enough for any baker to master. Whether enjoyed with coffee or as a light dessert, this cake is a heartwarming tribute to home baking at its best.

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