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Oma’s Rhubarb Cake

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Oma’s Rhubarb Cake is a soft, buttery sheet cake topped with tart rhubarb and finished with a hint of cinnamon sugar. This old-fashioned recipe is simple, cozy, and full of nostalgic flavor. It’s a family favorite that’s perfect for spring and early summer when rhubarb is in season.

Ingredients

Scale

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup sour cream or plain yogurt

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 cups chopped fresh rhubarb

Optional Topping:

  • 2 tbsp sugar

  • 1/2 tsp cinnamon

Instructions

  1. Preheat Oven:
    Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

  2. Cream Butter and Sugar:
    In a large bowl, cream together the butter and sugar until light and fluffy.

  3. Add Wet Ingredients:
    Beat in the eggs, one at a time. Add vanilla and sour cream, and mix until combined.

  4. Mix Dry Ingredients:
    In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.

  5. Fold in Rhubarb:
    Gently fold the chopped rhubarb into the batter.

  6. Bake:
    Spread the batter evenly into the prepared pan. Mix cinnamon and sugar for the topping (if using) and sprinkle over the top.

  7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool and Serve:
    Let the cake cool in the pan before slicing. Serve as-is or with a dollop of whipped cream.

Notes

  • This cake freezes well—just wrap tightly and freeze for up to 3 months.

  • You can substitute buttermilk for the sour cream if preferred.

  • For extra crunch, sprinkle a few tablespoons of sliced almonds on top before baking.

Find it online: https://ukfinda.com/omas-rhubarb-cake/