Easy Omas Rhubarb Cake Recipe
Some recipes bring more than flavor—they carry tradition. This Omas Rhubarb Cake Recipe is one of those timeless desserts that lives on through generations. It’s not flashy or fussy, but it delivers something better: pure comfort.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs beaten
- 1 cup sour cream
- 3 cups diced rhubarb fresh or thawed and drained frozen
For the Streusel Topping:
- 1 cup white sugar
- ¼ cup butter softened
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, stir together flour, sugar, baking soda, and salt.
- Add beaten eggs and sour cream to the dry mix. Stir until smooth but thick.
- Fold in the diced rhubarb until evenly distributed.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- In a separate bowl, mix sugar and butter for the streusel. Add flour and cinnamon, and stir until crumbly.
- Sprinkle the streusel evenly over the batter.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for at least 20 minutes before slicing.
Notes
- Fruit Variation: Replace 1 cup of rhubarb with diced strawberries or apples.
- Sour Cream Substitute: Use Greek yogurt or buttermilk in equal amounts.
- Streusel Twist: Try brown sugar or chopped nuts for added flavor and crunch.
- Storage: Keep covered at room temperature for 2 days or in the fridge up to 5 days.
- Freezing: Slice and freeze individually for up to 2 months. Thaw before serving.
Nutritional Facts (Per Serving – based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 321 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 58g |
| Sugars | 34g |
| Fiber | 1g |
| Protein | 4g |
| Sodium | 190mg |
| Calcium | 60mg |
| Iron | 1.4mg |