OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
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Bella Vita
[email protected]This is the perfect cake for a spring or summer party. It's light and refreshing, and the rhubarb gives it a unique flavor.
Khoolkiddo Mbhele
[email protected]I'm not a fan of rhubarb, so I wasn't sure if I would like this cake. But I was pleasantly surprised. It was delicious!
Fabian Velasco
[email protected]This recipe is a bit confusing. I'm not sure what some of the instructions mean.
INS MAGIC
[email protected]The cake didn't rise very much. I'm not sure what I did wrong.
M Mudasaar
[email protected]The cake was a bit dry. I think I overbaked it.
Alissa Mackenzie
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Para meet
[email protected]I made a few substitutions to the recipe and the cake still turned out great. I used frozen rhubarb and I didn't have any buttermilk, so I used regular milk instead.
Afsara Begum Afsara
[email protected]I followed the recipe exactly and the cake turned out perfectly. I'm so happy I found this recipe.
Free fire gamen
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake.
Grace Carr
[email protected]I made this cake for my family and they all loved it. Even my picky kids ate it all up.
Embrace Reed
[email protected]This cake is perfect for a summer party. It's light and refreshing.
Simple Shaggi
[email protected]I love the crumb topping on this cake. It adds a nice crunch.
Sarmila Rajbanshi
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Davidd Dan
[email protected]I'm not a big fan of rhubarb, but I loved this cake. The sweetness of the cake balanced out the tartness of the rhubarb perfectly.
David Valentine
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen rhubarb.
buyaki bee
[email protected]I was a bit skeptical about using rhubarb in a cake, but I'm so glad I tried this recipe. It's delicious!
Maite Makgothokga
[email protected]This is the best rhubarb cake I've ever had! The streusel topping is amazing.
Patty Miller
[email protected]I made this cake for a potluck and it was gone in no time! Everyone loved it.
Caption Durrani
[email protected]This rhubarb cake was a hit! The combination of sweet and tart was perfect, and the cake was moist and fluffy. I'll definitely be making this again.