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Oma's Rhubarb Cake

Oma's Rhubarb Cake

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet


  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.
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What a winner! Noticing the recipe called for no fat, I was tempted to add a 1/2 stick of butter and I'm so glad I didn't and stuck to the recipe as written, only adding 1 tsp. of vanilla to the batter. This was SO nice and moist with a perfect amount of rhubarb. Any more, I fear, might have made this soggy rather than cakey, particularly after the first day. I was afraid of glopping on the cinnamon by shaking it over the topping, so rather than take a chance I mixed maybe 3/4 tsp. of cinnamon in with the topping ingredients. Good call I think! This is simply a great, old fashioned coffee cake - nice balance of rich, moist cake, delicately flavored with rhubarb and topped with a buttery, crackly, streusel. Grandmas always seem to know how to do it best!


Easy, simple and delicious! I didn't have sour cream on hand so I substituted plain yogurt. I used 3/4 cup of packed brown sugar instead of white sugar (personal taste preference) and also added 1/4 cup of chopped walnuts to the topping. I'll make this again. UPDATE May 8, 2011: If anyone is interested in cutting back calories - I've made this using 3/4 cup sugar in the cake and only half the topping. Still delicious with a crusty crunchy top. This may depend on how sour your rhubarb is. Also, try using a cup of red currants in place of 1 cup of rhubarb.


Very moist and flavorful cake. I got great reviews. However, if the topping was suppose to be a crumb topping like a crumb cake, mine did not turn out that way. More flour would have been needed. I will be using this recipe again in the near future. I used frozen rhubarb.