oma’s rhubarb cake recipe

Written BySheba G Updated On
oma's rhubarb cake recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best oma’s rhubarb cake recipe

I’ve been making Oma’s rhubarb cake recipe for years, and it’s still a favorite among my family and friends. This traditional recipe has been passed down through generations, and I’m excited to share it with you. Rhubarb cake is a classic dessert that originated in Europe, where rhubarb was a staple ingredient.

The tart flavor of the rhubarb pairs perfectly with the sweetness of the sugar and the richness of the butter. I love how this cake tastes, with its moist texture and subtle flavor. It’s perfect for any occasion, whether you’re looking for a special dessert or just want something comforting and familiar.

My kids adore helping me make this cake, and they always get excited when they see the finished product. We often serve it at family gatherings and potlucks, where it’s always a hit. The best part about this recipe is how easy it is to make – just mix together the ingredients and bake until golden brown.

No fuss, no muss! As an added bonus, this cake is actually quite healthy compared to other desserts, thanks to the use of fresh rhubarb and minimal added sugars. So go ahead and indulge in a slice (or two) – you won’t regret it!

The key to making this cake truly special is using high-quality ingredients and following Oma’s original technique for mixing the batter. Don’t overmix it – you want to preserve that lovely texture and keep the cake light and airy.

Omas Rhubarb Cake Recipe

Omas Rhubarb Cake Recipe

4.8 from 1595 votes

Omas Rhubarb Cake is a traditional German cake that combines the tartness of rhubarb with a moist and delicious cake. This recipe is perfect for spring and summer when rhubarb is in season.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
400g rhubarb, chopped

For the Frosting

150g icing sugar
100g unsalted butter, softened
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 180°C (160°C fan) or gas mark 4.
2Grease and line a 20cm round cake tin with baking parchment.
Set aside.
3In a large mixing bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and light.
4This should take about 3-5 minutes.
5Add the eggs, one at a time, beating well after each addition.
6Stir in the vanilla extract.
7Sift the flour and baking powder into the mixture and fold gently until just combined.
8Be careful not to overmix.
9The batter should be thick and smooth.
10Place the chopped rhubarb in a saucepan over medium heat.
11Cook for 5-7 minutes, stirring occasionally, until the rhubarb is soft and has released its juices.
12Remove from heat and set aside to cool slightly.
13Spoon the rhubarb into the cake mixture and fold gently to combine.
14Pour the cake mixture into the prepared tin and smooth the top with a spatula.
15Bake in the preheated oven for approximately 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
16The cake should be golden brown and spring back when lightly pressed.
17While the cake is baking, prepare the frosting.
18In a medium bowl, beat together the icing sugar and butter until smooth and creamy.
19Stir in the vanilla extract.
20If the frosting is too thick, add a small amount of milk to reach the desired consistency.
21Once the cake is done, remove it from the oven and let it cool in the tin for 10 minutes.
22Then, transfer the cake to a wire rack to cool completely.
23Spread the frosting evenly over the top of the cooled cake.
24Allow the frosting to set for a few minutes before serving.
25Enjoy your homemade Rhubarb Cake.

🔧Equipment

Mixing bowl
Electric mixer
Baking tin
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 100mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a more intense rhubarb flavor, you can increase the amount of rhubarb to 500g.

Watch Video Of How Omas Rhubarb Cake Recipe Works

I love serving Oma’s rhubarb cake warm, straight from the oven, but it’s also delicious at room temperature or even refrigerated overnight and served cold – just be sure to let it come back to room temperature before serving.

For a fun twist, try adding a scoop of vanilla ice cream or whipped cream on top of each slice – it adds an extra layer of flavor and texture that everyone will love.

This cake is perfect for any occasion, whether you’re looking for a special dessert or just want something comforting and familiar.

❓ Frequently Asked Questions About Omas Rhubarb Cake

1.

Q: What type of sugar should I use in Oma’s rhubarb cake recipe?

2.

Q: Can I substitute other types of fruit for the rhubarb?

3.

Q: How do I prevent the cake from becoming too dense?

4.

Q: Can I make this recipe in advance?

5.

Q: What temperature should I bake the cake at?

6.

Q: Can I use frozen rhubarb in this recipe?

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts