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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Grease a 9×13-inch pan with butter or line with parchment paper. Position oven rack centrally and preheat to 350F (175C).
- 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.
- Dry Ingredient Integration: Sift flour, baking powder, baking soda, and salt together. Gently fold dry ingredients into wet mixture, maintaining a delicate batter consistency.
- Rhubarb Incorporation: Fold chopped rhubarb throughout the batter, ensuring uniform distribution without aggressive mixing.
- 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.
- 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