Description
I’ve been whipping up Oma’s Rhubarb Cake ever since I found my grandma’s butter-stained recipe card. It’s a springtime gem—tangy rhubarb meets a sweet, buttery crumb that my family can’t resist. My first attempt was a soggy disaster, but now it’s a breeze, and the cozy aroma always brings back Oma’s kitchen. Perfect for potlucks or lazy afternoons, this cake is pure comfort in every bite.
Ingredients
Here’s what I use to make Oma’s Rhubarb Cake taste like Oma’s love. Fresh rhubarb is a must, and I always soften my butter for the perfect batter. These ingredients are simple and easy to find.
Cake Batter
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1 1/2 cups (180g) all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
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1/3 cup (80ml) whole milk
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2 cups (240g) rhubarb, chopped into 1/2-inch pieces
Crumb Topping
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1/2 cup (60g) all-purpose flour
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1/4 cup (50g) brown sugar, packed
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1/4 teaspoon ground cinnamon
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1/4 cup (60g) unsalted butter, melted
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1/4 cup (25g) rolled oats (optional)
Instructions
Baking Oma’s Rhubarb Cake is a cinch with my trusty steps. I’ve learned a few tricks (and dodged some flops!) to make it foolproof.
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Preheat and Prep: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment. I love parchment for easy cleanup!
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Mix Batter: Whisk flour, baking powder, and salt in a bowl. Cream butter and sugar in another bowl until fluffy, then add eggs and vanilla. Alternate adding dry ingredients and milk, mixing until just combined. I keep it light to avoid a tough cake.
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Add Rhubarb: Gently fold in rhubarb. The batter’s thick, but that’s perfect. I overmixed once, and it was chewy—never again!
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Make Crumb Topping: Mix flour, brown sugar, cinnamon, and oats (if using). Stir in melted butter until crumbly. I use my fingers for that perfect crumble vibe.
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Assemble Cake: Spread batter in the pan and sprinkle topping evenly. I press it lightly so it sticks. Looks so pretty before baking!
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Bake: Bake 40-45 minutes until golden and a toothpick comes out clean. Check at 40 minutes to avoid overbaking. Let cool slightly.
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Serve: Cut into squares and serve warm or at room temp. I can’t resist sneaking a piece right out of the oven!
Notes
Measure rhubarb carefully for Oma’s Rhubarb Cake—too much, and it’s soggy (I’ve been there!). Don’t overmix the batter, or it’ll be tough as nails. Fresh rhubarb beats frozen, but if using frozen, thaw and pat dry. Try adding strawberries for a fun twist—my kids love it. Store in an airtight container to keep it fresh. And don’t skip the crumb topping; it’s the best part (trust me!).
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Equipment:
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8×8-inch baking pan
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Parchment paper
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Oven
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- Prep Time: 20 minutes (more if I’m slow with rhubarb)
- Cook Time: 40-45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: German, American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg