May 17, 2016

Oma's Old Fashioned Rhubarb Cake Recipe

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 still had lots to pop into the freezer.

Of course, (Lord willing) we are moving soon, so it makes sense for me to empty the freezer as much as possible. But, (Lord willing!) we are moving soon, and I've packed all but my most essential kitchen gear. And apparently when I was packing, I didn't think casserole or cake dishes were essential. But...last weekend I wanted to use up some of my frozen rhubarb and make a totally delish rhubarb cake to take over to my in-laws. (And there was also that casserole I bought all the ingredients for a week ago, only to discover I didn't have anything to bake it in...and, well frankly, it seems like a casserole dish is essential in my kitchen.) My solution was to hit a thrift store and pick up a baking dish on the cheap.

And then I whipped up this very easy, totally amazing, yummy rhubarb cake.

Again a reminder: My rhubarb has stalks that stay mostly green when ripe. They taste the same as red rhubarb - but this cake would be much prettier with red rhubarb stalks. With either red or green-type rhubarb, though, I'm sure this is a special treat you're going to want to try.

(Incidentally, this is not my Oma's recipe. This is actually I recipe I saw in Allrecipes magazine a few years back.)



Oma's Old Fashioned Rhubarb Cake Recipe

Coconut oil or butter
1 1/4 cups + 1 cup granulated cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups + 1/4 cup all purpose, unbleached flour (plus more for dusting)
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb (If frozen, allow to thaw slightly before dicing, then thaw fully before proceeding)
1/4 cup butter, at room temperature
Ground cinnamon

1. Preheat the oven to 350 degrees F. Grease a 9 x 13 in. baking dish with coconut oil or butter. Lightly flour. (Not sure how to grease and flour a pan? Click here!)
Grease and lightly flour the pan. (Thrift store purchase not required.)
2. In a large mixing bowl, stir together 1 1/4 cups sugar, baking soda, salt, and 2 cups flour. Stir in the eggs and sour cream, mixing until smooth. Fold in the rhubarb.
Fold in the rhubarb.
3. Pour the batter into the prepared baking dish. With a spatula (or the back of a spoon), spread evenly.

4. In a small mixing bowl, stir together the butter and remaining 1 cup sugar until well blended. Stir in 1/4 cup flour and stir until the mixture is crumbly and all the flour is incorporated into the mixture.
Stir together the streusal topping.
5. Using your hands, spread the sugar mixture over the top of the batter. Lightly dust the top of the cake with cinnamon. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.



Related Posts:

Canning Strawberry Rhubarb Pie Filling
Ridiculously Tasty Rhubarb Recipes

No comments:

Post a Comment