Oma's Rhubarb Cake Photos
This delightful rhubarb cake recipe is the perfect balance between sweet and tangy. The moist cake topped with buttery cinnamon crumbs is a wonderful treat to serve for dessert or even breakfast. The addition of sour cream to the batter makes the cake extra tender and flavorful. This cake is the perfect way to use up fresh rhubarb from the garden, and it's sure to become a family favorite.
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Spoon into sprayed (or greased and floured) 9 x 13 baking dish or cake pan. Sprinkle with white sugar/cinnamon topping. Bake 40 minutes at 350º F. (or until knife comes out clean) Shake pan from side to side to evenly distribute sugar topping if necessary. Serve warm with a scoop of ice cream or whipped cream.
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Do you love rhubarb cake? Try Oma's rhubarb cake recipe, a family favorite that is easy to make and delicious to eat. You will enjoy the moist and tender cake with a crunchy topping and a hint of cinnamon. Oma knows best!
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Mix well. Add flour to milk/butter mixture in two batches, mixing until well blended. (It won't be perfectly smooth.) Fold rhubarb into batter with a spatula. Spread batter in prepared pan, then sprinkle topping evenly over cake. Bake cake 35 to 45 minutes, or until a knife inserted in the middle comes out clean.
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Beat butter and sugar together in a large bowl with an electric mixer until lighter in color. Beat in egg and vanilla. Sift 2 cups flour, baking soda, and salt together in a separate bowl; add alternately with buttermilk to butter mixture. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13-inch pan.
Oma's Rhubarb Cake Photos
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.
Oma's Rhubarb Cake Photos
For rhubarb season, make this sweet cake with a crumbly topping! Get the recipe: https://www.allrecipes.com/recipe/161436/omas-rhubarb-cake/#rhubarb #cake #r.
oma's rhubarb cake
Directions. Preheat oven to 180°C. Butter and line the bottom of a 9-in/24 cm springform pan. Peel the rhubarb and cut into 1-cm cubes. Put in a bowl and add the sugar. Mix well and set aside. In a large bowl, cream butter and sugar until light and fluffy, 3 to 5 minutes.
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Preheat oven to 350°F, grease and flour pan. In a large bowl stir together 1 ¼ cup sugar, baking soda, salt and 2 cup flour. Stir in eggs and sour cream until smooth. In a small bowl stir remaining 1 cup sugar and butter until smooth, stir in ¼ cup flour until crumbly. Add base mixture into pan and sprinkle with crumbly, dust with cinnamon.
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Preheat oven to 350 degrees F. Combine diced rhubarb and 1 cup sugar in a bowl. Stir to combine. Set aside. In a large mixing bowl, cream shortening, 1 cup sugar, egg and vanilla. In a separate bowl, whisk together flour, baking soda, salt and spices.
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Preheat the oven at 200°C/392°F. Make the crumble (Streusel) by mixing all the ingredients together. Do not overmix so the butter doesn't start to melt. Add the Streusel on top of the rhubarb and put the cake in the preheated oven. Bake for about 20-25 minutes.
Oma's Rhubarb Cake Recipe
Place all the ingredients, except the rhubarb, into a mixing bowl. Using the mixer on low speed, mix until a crumbly mixture results. Or, mix with your hands until crumbly. Press half the crumbles (streusel) into the bottom of the springform pan to form the crust. Place the rhubarb slices on top.
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Preheat oven to 350 degrees F. Cream together sugar, sour cream and egg until smooth. Sift flour, baking soda and salt; add to wet ingredients and mix until combined. Stir in rhubarb. (If using frozen rhubarb, be sure to thaw and drain well first.) Pour into a greased 13 x 9 inch baking dish.
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Grease and flour a 9×13 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.
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Grease and flour a 9x13-inch baking dish. To make the 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. To make the streusel: Stir together sugar and butter in a medium bowl until smooth.
Oma's Rhubarb Cake Photos
This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. A single rhubarb plant produces more rhubarb than the average family can eat in strawberry rhubarb pies.In fact, my green-stemmed rhubarb is so prolific, last year I gave away tons of rhubarb, canned plenty of rhubarb pie filling, canned rhubarb jam, canned rhubarb concentrate - and.