Grandma’s Sweet Heritage: Timeless Omas Rhubarb Cake Recipe

Rhubarb season brings a burst of tangy delight with this sweet omas rhubarb cake that captures the essence of spring.

The vibrant red stalks peek through a tender, golden batter, promising a delectable treat.

Generations of home bakers have treasured this traditional German dessert, passing down its secrets from kitchen to kitchen.

Each slice tells a story of comfort and nostalgia, blending tart rhubarb with a delicate, buttery crumb.

The cake’s rustic charm comes from its simple ingredients and time-honored preparation.

Bold yet delicate, this recipe invites you to savor a slice of culinary heritage that connects you to cherished memories.

Prepare to fall in love with a dessert that celebrates the simple joys of seasonal baking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 270 kcal

Servings: 9

Old-School Ingredients For Omas Rhubarb Cake

• Butter: Provides rich, creamy flavor and tender texture that makes the cake melt-in-your-mouth.
• Sugar: Adds sweetness and helps create a golden, caramelized exterior on the cake.
• Eggs: Bind ingredients together and create a light, fluffy structure.
• Vanilla: Enhances overall flavor with its warm, comforting aroma.
• Sour Cream: Adds moisture and creates a tangy, tender crumb.

• All-Purpose Flour: Forms the base of the cake, providing structure and stability.
• Baking Powder: Helps the cake rise and become light and airy.
• Baking Soda: Assists in browning and creating a soft texture.
• Salt: Balances sweetness and amplifies other flavors.

• Rhubarb: Brings a tart, vibrant flavor and beautiful pink color to the cake.
• Cinnamon, Sugar: Creates a sweet, spicy crunch on top of the cake for extra texture and warmth.

Tools To Bake Omas Rhubarb Cake The Easy Way

• Large mixing bowl: Essential for combining ingredients smoothly and thoroughly.
• Electric mixer or whisk: Perfect for creaming butter and sugar to light, fluffy perfection.
• 9×13-inch baking pan: Standard size for even baking and easy serving.
• Parchment paper or cooking spray: Ensures cake doesn't stick and releases cleanly.
• Measuring cups and spoons: Precise measurements guarantee baking success.
• Spatula: Great for folding rhubarb and scraping batter into pan.
• Toothpick: Helps check cake doneness by testing center for moist crumbs.
• Cutting knife: Needed for slicing cake into neat portions.

Steps To Make Soft And Tangy Rhubarb Cake

• Warm Up the Oven

Crank your oven to a cozy 350F and give your baking pan a quick spray or parchment paper hug to prevent sticking.

• Mix the Base

Grab your mixing bowl and whip the butter and sugar into a fluffy cloud-like texture that looks light and dreamy.

• Bring in the Moisture

Drop in eggs one by one, then splash in vanilla and sour cream, stirring until everything looks smooth and happy.

• Create the Dry Foundation

In another bowl, dance your whisk through flour, baking powder, baking soda, and salt, then gently marry these dry ingredients into your wet mixture.

• Welcome the Rhubarb

Tenderly fold those ruby-red rhubarb chunks into your batter, making sure they’re evenly distributed like little flavor gems.

• Prepare for Baking

Spread the batter across your pan like a soft blanket. If you’re feeling fancy, sprinkle a cinnamon-sugar mix on top for an extra touch of magic.

• Bake to Perfection

Slide the pan into the oven and let it transform for 35-40 minutes. Your cake is ready when a toothpick comes out clean and the kitchen smells incredible.

• Cool and Enjoy

Let the cake relax in its pan, then slice and serve. A dollop of whipped cream makes this treat even more irresistible.

Tips To Keep Omas Cake Classic

• Perfect Texture Trick: Toss chopped rhubarb in a tablespoon of flour before adding to the batter to prevent sinking and ensure even distribution throughout the cake.
• Seasonal Swap: Replace rhubarb with strawberries or mixed berries during off-season for a delightful fruity twist that maintains the cake's moist texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and add a teaspoon of xanthan gum to maintain the cake's structure and softness.
• Make-Ahead Magic: This cake freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to preserve freshness and flavor.
• Low-Sugar Alternative: Reduce sugar by using a natural sweetener like stevia or monk fruit, and add extra spices like cinnamon or nutmeg to enhance the cake's depth of flavor.

Serve Omas Rhubarb Cake With Powdered Sugar

• Sweet Morning Breakfast Pairing: Serve thick slices alongside a steaming mug of coffee or hot tea for a delightful morning treat that wakes up your taste buds.
• Creamy Dessert Enhancement: Top each slice with a generous scoop of vanilla bean ice cream or freshly whipped cream to add extra richness and complement the tangy rhubarb flavor.
• Seasonal Garden Party Presentation: Dust the cake with powdered sugar and garnish with fresh mint leaves or edible flowers to create an elegant dessert perfect for spring gatherings and outdoor celebrations.
• Afternoon Tea Companion: Cut into smaller squares and pair with a light herbal tea, creating a sophisticated snack that's perfect for casual afternoon get-togethers with friends.

Store Rhubarb Cake Moist And Tender

• Smart Slice Strategy: Cut cake into individual portions before storing, making grab-and-go snacking super easy for busy families.
• Refrigeration Technique: Store covered cake in airtight container for up to 5 days, keeping moistness and freshness intact. Always place plastic wrap directly on cut surfaces to prevent drying.
• Freezing Magic: Wrap individual slices in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Thaw overnight in refrigerator for best texture and flavor restoration.
• Room Temperature Trick: Keep cake at cool room temperature for 1-2 days if planning to enjoy quickly. Use cake dome or loosely tented aluminum foil to maintain softness and prevent staleness.

Sweet Omas Rhubarb Cake Recipe

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4.7 from 9 reviews

• Total Time: 55 minutes
• Yield: 9 1x

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Description

Omas rhubarb cake delivers a nostalgic German dessert straight from grandmother’s kitchen. Sweet-tart rhubarb nestles in a tender crumb, promising comfort with each delightful slice you savor.

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Ingredients

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• 2 cups (480 ml) fresh rhubarb, chopped
• 1 ½ cups (180 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 large eggs
• ½ cup (1 stick or 113 g) unsalted butter, softened
• ½ cup (120 ml) sour cream or plain yogurt
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsps sugar (for topping)
• ½ tsp cinnamon (for topping)

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Instructions

1. Preparation: Grease a 9×13-inch pan with butter or line with parchment paper. Position oven rack centrally and preheat to 350F (175C).
2. Creaming: Whip butter and sugar using an electric mixer until light and fluffy. Blend eggs individually, then incorporate vanilla extract and sour cream until mixture becomes seamless.
3. Dry Ingredient Integration: Sift flour, baking powder, baking soda, and salt together. Gently fold dry ingredients into wet mixture, maintaining a delicate batter consistency.
4. Rhubarb Incorporation: Fold chopped rhubarb throughout the batter, ensuring uniform distribution without aggressive mixing.
5. Topping and Baking: Pour batter into prepared pan, smoothing surface evenly. Dust with cinnamon-sugar mixture. Bake in preheated oven for 35-40 minutes, checking doneness with a wooden pick that should emerge clean from the center.
6. Cooling and Serving: Allow cake to cool completely within the pan to stabilize structure. Cut into squares and serve, optionally accompanied by whipped cream for an elegant touch.

Notes

• Measure Rhubarb Precisely: Chop rhubarb into uniform pieces to ensure consistent baking and prevent uneven texture throughout the cake.
• Prevent Overmixing: Gently fold ingredients to maintain the cake’s light and fluffy consistency, stopping when ingredients are just combined to avoid a dense, tough result.
• Control Moisture Levels: Drain excess liquid from rhubarb before adding to batter to prevent a soggy cake bottom and maintain ideal cake structure.
• Temperature Matters: Let ingredients like butter and eggs reach room temperature before mixing to create a smoother, more evenly blended batter that rises better during baking.

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

Nutrition

• Serving Size: 9
• Calories: 270
• Sugar: 21 g
• Sodium: 140 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg