Description
Oma’s Rhubarb Cake is a moist, tangy, and simple cake made with fresh rhubarb, perfect for any spring gathering or family brunch.
Ingredients
Scale
- 3 cups rhubarb, chopped
- 1 tbsp sugar (for rhubarb)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup butter, softened
- 1 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Toss rhubarb with 1 tbsp sugar and set aside for 10 minutes.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream butter and sugar. Add egg, buttermilk, and vanilla.
- Combine wet and dry ingredients, fold in rhubarb.
- Pour batter into pan, sprinkle with cinnamon sugar (optional). Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool completely before serving.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Can be made a day ahead for better flavor.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg