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.

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 12 Yield: 1 – 9×13 inch cake


  • 1 ¼ cups white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb
  • 1 cup white sugar
  • ¼ cup butter, softened
  • ¼ cup all-purpose flour
  • ground cinnamon, for dusting


    Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.

    Step 2

    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.

    Step 3

    Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts

Per Serving: 324 calories; protein 4.4g; carbohydrates 57.7g; fat 9g; cholesterol 49.6mg; sodium 252.5mg.


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