Omas Giant Rhubarb Cake Recipes

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OMA'S RHUBARB CAKE



Oma's Rhubarb Cake image

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

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

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

OMA'S RHUBARB CAKE RECIPE - (3.4/5)



Oma's Rhubarb Cake Recipe - (3.4/5) image

Provided by Hollister1121

Number Of Ingredients 13

Batter:
2 cups flour
1 1/4 sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
Topping:
1 cup sugar
1/4 cup butter, softened
1/4 flour
Cinnamon, for dusting

Steps:

  • Make Batter: 1. Preheat oven to 350F. Grease and flour a 9x13-inch baking dish. 2. Stir together flour, sugar, baking soda, and salt in a large bowl. Add eggs and sour cream and stir until smooth, then fold in rhubarb. Make Topping: 3. Stir together sugar and butter in a small bowl until smooth. Add flour and stir until mixture is crumbly. Sprinkle on top of batter. Dust lightly with cinnamon. 4. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour.

OMA'S GIANT RHUBARB CAKE



Oma's Giant Rhubarb Cake image

This recipe is a family favourite from my Dutch Oma. According to my aunt, the recipe isn't Dutch, but came from a 4-H cookbook in the 1960's. It makes a huge recipe but can be baked in two smaller pans. Frozen rhubarb can be used, just thaw and drain first.

Provided by Lille

Categories     Bar Cookie

Time 1h20m

Yield 40 squares

Number Of Ingredients 11

4 cups flour
1 cup butter
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs, lightly beaten
3 cups sugar
1 cup flour
5 -7 cups rhubarb, chopped in 1/2-inch lengths
1 cup butter, melted
3 eggs, lightly beaten
cinnamon, to sprinkle

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 10 by 15" Pyrex baking dish with cooking spray.
  • Prepare base by mixing 3 cups flour, 1 cup butter, salt, baking powder and 2 eggs in the bowl of a mixer until dough resembles streusel crumbs.
  • Pat three-quarters of the base dough into the prepared pan. Sprinkle with cinnamon.
  • Set aside remainder in a small bowl.
  • In mixer bowl (it doesn't need to be cleaned), combine 3 cups sugar, 1 cup flour, melted butter and 3 eggs and mix until combined. Add rhubarb and mix gently.
  • Spread over base and sprinkle with cinnamon.
  • Crumble remaining base dough over cake like streusel crumbs. Sprinkle with cinnamon.
  • Bake at 350F for one hour.

Nutrition Facts : Calories 208.8, Fat 10, SaturatedFat 6.1, Cholesterol 50.8, Sodium 122.3, Carbohydrate 27.7, Fiber 0.7, Sugar 15.2, Protein 2.6

RHUBARB UPSIDE-DOWN CAKE



Rhubarb Upside-Down Cake image

I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 15

3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional

Steps:

  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

OLD-FASHIONED RHUBARB CAKE



Old-Fashioned Rhubarb Cake image

My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

MOM'S OLD FASHIONED RHUBARB CAKE



Mom's Old Fashioned Rhubarb Cake image

Time treasured family honoured recipe. This delicious and moist white cake jewelled with rhubarb in each bite and perfectly topped with a sweet cinnamon crumble . A must have for afternoon tea or just a good comfort treat.

Provided by Snowbaby

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

2 eggs
1 cup sour cream (fat free works well)
1 1/4 cups white sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
2 1/2 cups rhubarb (fresh or frozen)
1 cup white sugar
1/4 cup flour
1/4 cup butter
2 tablespoons cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
  • Add in flour a little bit at a time.
  • Add in rhubarb. Blend well.
  • Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
  • In a separate bowl, add crumble ingredients and blend well.
  • Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
  • Bake for 45 minutes in a 350 degree oven.
  • NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !

OMA'S RHUBARB CAKE



Oma's Rhubarb Cake image

This rhubarb cake was always made by my Oma for her grandkids after she picked through her garden. Probably not good for the thighs, but Oma's cooking is always good for the taste buds.

Provided by Food girl

Categories     Yellow Cake

Time 1h15m

Yield 12

Number Of Ingredients 11

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Make cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.
  • Make streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of 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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