Oma’s Rhubarb Cake

Oma’s Rhubarb Cake is a timeless, home-style dessert that brings back cozy memories with every bite. It’s made with a tender vanilla-scented batter, loaded with tart rhubarb, and topped with a golden, cinnamon-sugar crust that adds just the right touch of sweetness. Simple to prepare and hard to resist, this cake is a perfect way to enjoy fresh rhubarb when it’s in season.

Why You’ll Love This Recipe

• Combines tart rhubarb with a soft, sweet cake base
• Perfectly balanced with a crisp, sugary topping
• Requires only basic pantry ingredients
• No special equipment or complicated steps
• Delicious served warm or at room temperature
• Great for brunch, coffee breaks, or dessert
• Family-friendly and nostalgic
• Can be made ahead and freezes well
• Versatile enough to adapt with other fruits
• A simple yet impressive crowd-pleaser

Ingredients

this Recipe

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

• All-purpose flour
• Baking soda
• Salt
• Granulated sugar
• Egg
• Vanilla extract
• Buttermilk (or milk with lemon juice as a substitute)
• Diced fresh rhubarb
• Melted butter (for topping)
• Additional sugar and cinnamon (for topping)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, whisk together flour, baking soda, salt, and sugar.
3. In a separate bowl, beat the egg, vanilla, and buttermilk until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the chopped rhubarb gently.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Drizzle melted butter over the top of the batter.
8. In a small bowl, mix extra granulated sugar with cinnamon, then sprinkle over the top.
9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool slightly before slicing and serving.

Servings and Timing

• Servings: 12–15 pieces
• Preparation Time: 15 minutes
• Baking Time: 40–45 minutes
• Total Time: About 1 hour

Variations

• Add a handful of chopped walnuts or pecans to the batter for crunch
• Use sour cream instead of buttermilk for a richer texture
• Add a touch of orange zest for a citrusy note
• Replace some rhubarb with chopped strawberries for a fruitier twist
• Make it a streusel-topped cake by adding flour and butter to the cinnamon-sugar mixture

Storage/Reheating

• Room Temperature: Store covered for up to 2 days
• Refrigerator: Keeps well for up to 5 days in an airtight container
• Freezer: Freeze cooled cake slices for up to 3 months
• Reheating: Warm in the oven at 300°F for 10 minutes or microwave for 20–30 seconds

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture in the batter.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Does this cake need frosting?

No, the cinnamon-sugar topping adds all the flavor and texture you need.

Can I use other fruits?

Yes, you can mix in chopped strawberries or apples for variety.

Is this cake sweet or tart?

It has a sweet base with tart bursts from the rhubarb—nicely balanced.

Can I bake this in a different pan?

Yes, you can use two 8-inch round pans or even muffin tins, just adjust baking times accordingly.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

How do I know when the cake is done?

The top will be golden and a toothpick inserted in the center should come out clean.

Can I double the recipe?

Yes, double the ingredients and use a large sheet pan. Keep an eye on baking time.

What’s the best way to serve it?

Warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

Oma’s Rhubarb Cake is a cozy, old-fashioned treat that’s just as delicious as it is easy to make. With its tender crumb, tangy rhubarb pieces, and sweet cinnamon topping, it’s a go-to recipe for rhubarb season or anytime you want a comforting homemade dessert. Serve it warm from the oven or enjoy a slice with your afternoon coffee—it never disappoints.

Print