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Oma's Rhubarb Cake

Oma's Rhubarb Cake

Oma’s rhubarb cake is a soft, comforting dessert filled with tart rhubarb and topped with a buttery cinnamon streusel.
It’s easy to make, wonderfully nostalgic, and perfect for sharing.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Calories: 321
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb
For the streusel
  • 1 cup white sugar
  • 1/4 cup butter softened
  • 1/4 cup all-purpose flour
  • 1/4 tsp ground cinnamon

Equipment

  • 9×13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula or spoon
  • Measuring cups and spoons

Method
 

  1. Preheat the oven and grease a 9x13-inch baking dish well so the cake releases easily after baking.
  2. In a large bowl, stir together the flour, sugar, baking soda, and salt until everything is evenly combined.
  3. Add the beaten eggs and sour cream to the dry ingredients, stirring gently until the batter becomes smooth and well mixed.
  4. Fold the diced rhubarb into the batter carefully so it is evenly distributed without overmixing.
  5. Pour the batter into the prepared baking dish and spread it into an even layer.
  6. In a separate bowl, mix together the sugar and softened butter until smooth, then stir in the flour until the mixture becomes crumbly.
  7. Sprinkle the streusel mixture evenly over the cake batter and lightly dust the top with cinnamon.
  8. Bake until the cake is golden and a toothpick inserted into the center comes out clean.
  9. Let the cake cool slightly before slicing and serving warm or at room temperature.

Notes

This cake has everything people love about classic homemade desserts.
With its tender crumb, sweet streusel topping, and bright rhubarb flavor, it’s the kind of recipe that feels cozy, timeless, and always worth making again.