Best 3 Omas Rhubarb Cake Recipes
In the realm of classic desserts, Oma's Rhubarb Cake stands as a testament to the timeless appeal of simple, yet exquisite flavors. This delectable treat, rooted in German culinary heritage, offers a delightful symphony of textures and tastes that will tantalize your palate and transport you to a bygone era of home-style baking. As you embark on this culinary journey, you'll discover a collection of carefully curated recipes, each offering a unique interpretation of this beloved cake. From the traditional German recipe, passed down through generations, to a gluten-free and vegan adaptation, this article caters to diverse dietary preferences while preserving the essence of Oma's Rhubarb Cake.
The traditional German recipe embodies the essence of this classic dessert, featuring a tender crumb, a luscious rhubarb filling, and a delectable streusel topping. For those seeking a lighter indulgence, the gluten-free and vegan recipe reimagines the cake with a wholesome blend of almond flour, coconut flour, and maple syrup, resulting in a guilt-free treat that doesn't compromise on flavor. If you're pressed for time, the quick and easy recipe offers a streamlined approach, using a boxed cake mix as the base and incorporating fresh or frozen rhubarb for a burst of tartness.
For those with a sweet tooth, the chocolate rhubarb cake recipe takes this classic dessert to the next level, combining the tangy rhubarb with rich chocolate for an irresistible flavor combination. And if you're looking for a unique twist, the rhubarb upside-down cake recipe presents the cake in an inverted form, showcasing the beautiful rhubarb topping caramelized to perfection. Each recipe is meticulously explained with step-by-step instructions, ensuring that bakers of all skill levels can recreate these delectable treats in their own kitchens.
OMA'S RHUBARB CAKE RECIPE - (3.4/5)
Provided by Hollister1121
Number Of Ingredients 13
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.
OLD-FASHIONED RHUBARB CAKE
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
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.
OMA'S GIANT RHUBARB CAKE
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
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
Tips:
- Use fresh rhubarb: Fresh rhubarb stalks should be firm and brightly colored. Avoid any stalks that are bruised or wilted.
- Cut the rhubarb into small pieces: This will help it cook evenly and prevent it from becoming too mushy.
- Don't overcook the rhubarb: Overcooked rhubarb will lose its color and flavor. Cook it just until it is tender, about 5-7 minutes.
- Use a combination of granulated and brown sugar: This will give the cake a rich, complex flavor.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at a moderate temperature: This will help prevent the cake from browning too quickly and overcooking.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Conclusion:
Whether you're looking for a classic dessert or a unique twist on a traditional favorite, Oma's Rhubarb Cake is sure to please. This moist, flavorful cake is the perfect way to enjoy the fresh flavors of spring. With its simple ingredients and easy-to-follow instructions, this recipe is a must-try for any home baker.
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