Omas Rhubarb Dream Cake

Omas Rhubarb Cake Recipe A Taste of Nostalgia

By SandraSeptember 9, 2025

Table of Contents

Oma's Rhubarb Cake: A Trip Down Memory Lane

Ever crave something that tastes like pure, unadulterated comfort? Well, let's talk about Oma's Rhubarb Cake . This ain't just any cake.

It's like a warm hug from your German grandma, even if you don't have one. Honestly, this recipe is easy and the flavour? Sweet and tangy perfection.

A Cake with Roots: Origin of this Rhubarb Coffee Cake

German Rhubarb Cake Recipe is more than just a recipe, it's a tradition. This type of Rhubarb Coffee Cake has been passed down through generations.

Oma knew best, am I right? It's a simple, Old Fashioned Rhubarb Cake to make, taking about an hour all in.

This recipe makes a 9x13 inch pan, perfect for sharing... or not!

Why You'll Adore this Homemade Rhubarb Cake

The best part? Rhubarb is actually pretty good for you. Packed with vitamins and fiber, it's like sneaking a bit of health into your dessert.

This Rhubarb Cake is perfect for any occasion. Especially a lazy Sunday brunch or a cozy afternoon tea! I can just imagine the wonderful aroma of Rhubarb Desserts baking in the oven.

This Best Rhubarb Cake Recipe is special because it brings back memories.

Let's Talk Ingredients

Alright, before we get our hands dirty, let's make sure we've got everything we need. For the cake itself, you'll want softened butter, granulated sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, and milk.

Trust me, all those basic pantry items will turn into a masterpiece. This recipe uses simple ingredient but it is so much better that the Rhubarb Cake with Sour Cream .

Oma's Rhubarb Cake: Ingredients & Equipment

Alright, let’s dive into what you'll need to bake this Oma's Rhubarb Cake . Honestly, it’s not a fuss. Just a few simple ingredients and you are good to go to bake a German Rhubarb Cake Recipe .

Main Ingredients: Your Rhubarb Cake Shopping List

This is where the magic starts. Here’s what you’ll need to create this Rhubarb Cake with Sour Cream delight.

Butter: 1 cup (227g) of unsalted butter, softened. Quality butter makes a difference!
Sugar: 1 cup (200g) granulated sugar. This balances the rhubarb's tang.
Eggs: 2 large eggs, because happy hens make happy cakes.
Vanilla: 1 teaspoon vanilla extract. Real vanilla's always better.
Flour: 2 cups (240g) all-purpose flour. Plain and simple.
Baking Powder: 1 teaspoon for that lovely lift.
Baking Soda: ½ teaspoon for a little extra oomph.
Salt: ¼ teaspoon balances the sweet flavors.
Milk: ½ cup (120ml) milk. Full fat is great, but anything works.
Rhubarb: 4 cups (about 450g) fresh rhubarb, chopped. Look for firm stalks.
Sugar (for topping): 1/2 cup (100g) granulated sugar for the rhubarb.
Cornstarch: 1 tablespoon cornstarch to thicken the rhubarb juice.
Powdered Sugar: For dusting (optional).

Seasoning Notes: The Secret to the Best Rhubarb Cake Recipe

While this Easy Rhubarb Cake is simple, a few flavour tweaks can really make it sing.

Spice it Up: Cinnamon and nutmeg will work perfectly here.
Almond Extract: Replace vanilla extract with almond extract.
Rhubarb and Sweetness: Rhubarb can be tart. Add a bit more sugar if needed.

Equipment Needed: Nothing Too Fancy

You don’t need a professional kitchen for this Homemade Rhubarb Cake .

Baking Pan: A 9x13 inch baking pan is essential.
Mixing Bowls: A couple of mixing bowls.
Mixer: An electric mixer (handheld or stand mixer) is ideal.
Measuring Tools: Measuring cups and spoons.
Spatula: A rubber spatula to scrape down the sides.
Knife & Board: A paring knife and cutting board for chopping rhubarb.

If you don't have an electric mixer, a whisk and some elbow grease will do the trick. Seriously, don't let lack of fancy gear stop you from making this Old Fashioned Rhubarb Cake .

Let's Make Oma's Rhubarb Cake!

Honestly, who doesn't love a bit of nostalgia in a cake? Oma's Rhubarb Cake , that classic Rhubarb Coffee Cake , is like a hug in a baking tin.

We will bring the authentic German Rhubarb Cake Recipe to your home kitchen. I'm talking about that slightly tangy, perfectly sweet, Old Fashioned Rhubarb Cake that grannies everywhere used to whip up.

Get ready to fall in love.

Prep Steps: Your Rhubarb Cake Mission Control

First things first: mise en place , darlings! Get everything measured out. Chop your Rhubarb into half inch pieces. This is key.

Get your butter softened. Seriously, properly softened. We're talking room temperature, not melted-in-the-microwave disaster zone. Time saving tip : Chop the rhubarb while the oven preheats to 350° F .

And for safety, always use a stable cutting board when you are chopping.

step-by-step: Easy Rhubarb Cake Magic

Oven and Pan: Preheat your oven to 350° F ( 175° C) . Grease and flour that 9x13 inch pan like your life depends on it.
Butter and Sugar: Cream together 1 cup (227g) of softened butter and 1 cup (200g) of sugar until it's light and fluffy.
Eggs and Vanilla: Beat in two large eggs, one at a time. Stir in 1 teaspoon of vanilla extract.
Dry Mix: Whisk together 2 cups (240g) of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
Wet and Dry Tango: Add the dry to the wet, alternating with ½ cup (120ml) of milk. Start and end with the dry. Mix until just combined. No overmixing, promise?
Rhubarb Time: Toss 4 cups (about 450g) of chopped rhubarb with ½ cup (100g) of sugar and 1 tablespoon of cornstarch.
Bake: Pour batter into the pan. Sprinkle the rhubarb mixture on top evenly. Bake for 35- 40 minutes , or until a skewer comes out clean.
Cool and Dust: Let it cool completely. Then, dust with powdered sugar.

Pro Tips: Turning Good into Best Rhubarb Cake Recipe

Want that Homemade Rhubarb Cake to be extra special? Softened butter is key. It's all about the creaming. Rhubarb can be tart.

Adjust the sugar as needed. Also, don't be afraid to experiment with a bit of cinnamon for a warmer vibe.

make-ahead? You bet! This Rhubarb Coffee Cakes is fantastic the next day. Just make sure you wrap it tight.

The cake will taste even better with time. A dollop of sour cream could make this cake a Rhubarb Cake with Sour Cream !

Honestly, this Easy Rhubarb Cake is a winner. So, go on, get baking. You deserve a slice!

Recipe Notes: Little Secrets to Oma's Rhubarb Cake Success

Right then, let's dive into some insider tips for making this Oma's Rhubarb Cake absolutely smashing! Honestly, these are the bits that really elevate it from "nice" to "OMG, this is amazing!" It's all about those little touches.

Serving Suggestions: How to Plate and What to Pair

First off, let's talk presentation. A simple dusting of powdered sugar does wonders, you know? It makes it look all posh.

Honestly, the rustic charm of this Old Fashioned Rhubarb Cake is part of its appeal! But, if you want to get a bit fancy, a scoop of vanilla ice cream or a dollop of freshly whipped cream is always a good shout.

Fancy a bevvie? A nice cup of tea or a glass of milk goes down a treat with this Rhubarb Coffee Cake .

Storage Tips: Keepin' it Fresh!

So, you’ve got leftovers? Lucky you! Keep any extra Rhubarb Desserts refrigerated. Pop your Homemade Rhubarb Cake in an airtight container, and it'll be good for about 3 days.

Don't fancy eating it straight away? You can totally freeze it! Wrap slices individually in cling film, then foil. They'll last for up to 2 months.

Reheat gently in the oven, or just let them thaw naturally, tastes delicious either way.

Variations: Let's Get Creative with Rhubarb

Fancy a twist? If you're after a Rhubarb Cake with Sour Cream , you could add a dollop or two to the batter for extra moisture and tang.

And for our gluten-free friends? Just swap the regular flour for a gluten-free blend. Job done! Seasonally, this German Rhubarb Cake Recipe is best in spring, of course, but you can use frozen rhubarb any time of year.

Just make sure you drain it well before adding it to the topping.

Nutrition Basics: Just the Facts, Ma'am!

Alright, let’s keep it simple. A slice of this Easy Rhubarb Cake is roughly around 350-400 calories. It's got a decent bit of carbs, some fats (thanks to the butter), and a little protein.

But the real win? Rhubarb is packed with vitamin K and fiber. So you get a treat and some goodness! Just remember this Best Rhubarb Cake Recipe is all about balance, innit?

There you have it! All you need to know to nail Oma's Rhubarb Cake . Honestly, it's easier than you think.

Give it a go, have some fun, and enjoy every single bite. You got this!

Frequently Asked Questions

Can I use frozen rhubarb for Oma's Rhubarb Cake, or is fresh rhubarb a must?

Absolutely, you can use frozen rhubarb! Just be sure to thaw it completely and drain off any excess liquid before using it in the topping. This will prevent your cake from becoming soggy. Think of it like using frozen peas - perfectly acceptable with a little preparation!

My Oma’s Rhubarb Cake always seems a bit soggy. What am I doing wrong?

A soggy cake is a common baking woe! First, make sure you're not overmixing the batter. Overmixing develops the gluten in the flour, which can lead to a denser, wetter cake. Also, ensure your oven temperature is accurate. An oven that's too low can prevent the cake from baking properly.

Finally, make sure to let the cake cool completely before cutting into it; patience is a virtue!

How do I store leftover Oma's Rhubarb Cake to keep it fresh?

To keep your Oma's Rhubarb Cake fresh, store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If you’re storing it in the fridge, it's best to let it come to room temperature before serving to enjoy the best texture.

For longer storage, you can freeze it, well wrapped, for up to 2-3 months. Just like freezing a Victoria Sponge!

Can I reduce the sugar in this Oma's Rhubarb Cake recipe? Rhubarb can be quite tart!

Yes, you can definitely adjust the sugar to your taste! Start by reducing the sugar in the rhubarb topping first, as that's where the tartness is most prominent. You can reduce it by about 1/4 cup without significantly affecting the cake's structure.

If you want to reduce the sugar in the cake itself, start with just a tablespoon or two, as sugar contributes to the cake's moisture and tenderness.

What are some flavour variations I can add to this Oma's Rhubarb Cake?

There are so many delicious ways to jazz up your Oma's Rhubarb Cake! A little cinnamon or nutmeg in the batter can add a warming, comforting touch. Alternatively, a splash of almond extract can beautifully complement the rhubarb's tartness.

You could even add a crumble topping for extra texture, similar to an apple crumble!