Grandma’s Rhubarb Cake has a special place in our family’s recipes. Passed down through generations, this delightful cake embodies the essence of tradition and the love of homemade baking.
Oma's Rhubarb Cake is a cherished family treasure, and each slice tells a tale of tradition and homemade love. The unique sweet-tart dance of rhubarb in this cake is an experience that lingers, creating a legacy that spans generations. If you haven't savored the magic of Oma's Rhubarb Cake, you're in for a treat that transcends time. Get ready for a journey of flavor and tradition!
The distinctive flavor of Grandma’s Rhubarb Cake leaves a lasting impression on anyone who has ever tasted this delicious dessert. Known for its unique sweet-tart flavor, this cake is an absolute delight. If you haven’t experienced this dessert, this is a Grandma’s Rhubarb Cake recipe you must try. Its irresistible taste is sure to win your heart!
Rhubarb Cake Ingredients
Here are the ingredients required for preparing this homemade Oma’s rhubarb cake recipe:
- Flour: All-purpose flour gives the cake texture. It also helps hold the streusel together.
- Sugar: White sugar adds sweetness to the cake and balances the tart flavor of the rhubarb.
- Baking soda: Baking soda acts as a leavener, helping the cake rise.
- Salt: Salt will bring out the flavor of the rhubarb cake.
- Eggs: Eggs bind the butter together.
- Sour cream: Sour cream adds moisture and a hint of tartness to the cake.
- Rhubarb: Fresh rhubarb adds tart flavor to the cake.
- Butter: Half a stick of butter is needed for rich sprinkles.
- Cinnamon: Ground cinnamon adds a comforting flavor to the topping.
How to Make Rhubarb Cake?
Let’s take a look at the main steps you’ll need to follow to make the Oma’s rhubarb cake:
- To make the batter, combine the flour, sugar, baking soda, and salt. Then mix in the eggs and sour cream.
- Add the rhubarb. Pour the batter into a prepared baking dish.
- To make the streusel, stir together the sugar and butter and add the flour.
- Sprinkle the streusel over the batter.
- Bake the cake in a preheated oven until a toothpick comes out clean.
How to Serve With Rhubarb Cake?
You can serve Rhubarb cake in several delicious ways. It tastes fantastic with a topping of whipped cream or a scoop of vanilla ice cream. You can also sprinkle it with powdered sugar or drizzle it with custard or caramel sauce. Try any of these variations to enhance the flavor of rhubarb cake.
Rhubarb Health Benefits
There are several health benefits to rhubarb, known for its tart flavor and vibrant color. It is low-calorie and high in nutrients such as dietary fiber, vitamin K, calcium, potassium, and antioxidants such as anthocyanin. Its high fiber content promotes digestive health. Its vitamin K content supports bone health, and its heart health benefits include blood pressure regulation and cholesterol reduction. Despite its natural sweetness, rhubarb is low in sugar and calories. This makes it a good choice for those managing blood sugar and weight.
Its antioxidant properties help neutralize harmful free radicals. This reduces oxidative stress and inflammation in the body. In addition, compounds in rhubarb may promote skin health. They may aid in detoxification and have anti-inflammatory properties.
This gives you all the more reason to go out and get some fresh rhubarb and make this delicious cake! Not only is it delicious, but it’s also healthy, which is a great combination! Who would have thought that such a simple ingredient in a cake could be so good for you? Well, let’s follow the rhubarb cake recipe, and enjoy this delightful dessert!
How to Store Rhubarb Cake?
Leftover rhubarb cake can be refrigerated and enjoyed within 2-3 days. Alternatively, you can freeze the cake to preserve it for longer periods. When frozen, this delightful treat can be kept for up to a month, allowing you to savor its taste at any time. Refrigerate overnight before serving and allow to come to room temperature. If desired, you can reheat the cake in the oven or microwave for a short time to restore its freshness and texture.
How to Choose the Rhubarb for the Cake?
It is better to choose tender, crisp, and firm rhubarb. Avoid the slimy stalks, and fraying and split ends. This can mean that the rhubarb isn’t very fresh. Also, remember that good rhubarb is juicy inside.
Nutritionally, this is a classic cake: lots of simple carbohydrates from sugar and flour, minimal health benefits, and quite a few calories. Therefore, I cannot consider this cake a healthy dessert. I am against sugar in any form, so for those who are not looking to lose weight or are on a weight gain program, I do not recommend this cake in its current preparation, as the harm to the body from such a quantity of sugar is hard to overestimate. As always, I can only advise preparing a healthier version of Oma's Rhubarb Cake by using whole wheat flour (to enrich the cake with fiber) and replacing sugar with erythritol, stevia, or other non-caloric alternatives.
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
2. To make the cake, combine flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into prepared dish and spread evenly.
3. To make the streusel, stir together sugar and butter in a medium bowl until smooth. Stir in flour until the mixture is crumbly. Sprinkle mixture over cake, then lightly dust with cinnamon.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Calories: 324
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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When choosing rhubarb for this delightful cake, aim for tender, crisp stalks with a firm texture. Avoid slimy or frayed ends, as these indicators may suggest less-than-fresh rhubarb. Remember, the best rhubarb is juicy inside, ensuring a burst of flavor in every bite. Enjoy the journey of creating this timeless dessert with the finest rhubarb you can find!
