Description
Oma’s Rhubarb Cake is a classic German-style dessert made with simple ingredients, tart rhubarb, and a tender, buttery crumb. This family favorite is perfect with a cup of coffee or served warm with whipped cream. It’s an easy, comforting bake that lets fresh rhubarb shine.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 1/2 cups chopped fresh rhubarb
2 tbsp granulated sugar + 1/2 tsp cinnamon (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
Cream the butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet mixture in batches, alternating with the milk. Mix until just combined.
Fold in the rhubarb and spread the batter evenly in the prepared pan.
Sprinkle with sugar and cinnamon mixture over the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan before slicing and serving.
Notes
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This cake is lovely warm or at room temperature.
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Serve with whipped cream, vanilla ice cream, or even a dusting of powdered sugar.
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Can be made a day ahead—it actually gets more flavorful!