Oma'S Rhubarb Cake Recipe

Name: Oma'S Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups white sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups all-purpose flour; 2 eggs, beaten; 1 cup sour cream; 3 cups diced rhubarb; 1 cup white sugar; 1/4 cup butter, softened; 1/4 cup all-purpose flour; ground cinnamon, for dusting

Servings: persons

1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting

1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
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.
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

970

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups white sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups all-purpose flour, and more.

Yes, Oma'S Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oma'S Rhubarb Cake

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