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My review
Oma's Rhubarb Cake
24
Alea
"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds."
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Ingredients
1 h 15 m servings 324Original recipe yields 12 servings (1 - 9x13 inch cake)
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
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Reviews
Read all reviews 390481 Ratings
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Most helpful positive review
5/12/2009
What a winner! Noticing the recipe called for no fat, I was tempted to add a 1/2 stick of butter and I'm so glad I didn't and stuck to the recipe as written, only adding 1 tsp. of vanilla to the...
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5/12/2009
What a winner! Noticing the recipe called for no fat, I was tempted to add a 1/2 stick of butter and I'm so glad I didn't and stuck to the recipe as written, only adding 1 tsp. of vanilla to the...
5/12/2009
Easy, simple and delicious! I didn't have sour cream on hand so I substituted plain yogurt. I used 3/4 cup of packed brown sugar instead of white sugar (personal taste preference) and also added...
5/4/2008
Very moist and flavorful cake. I got great reviews. However, if the topping was suppose to be a crumb topping like a crumb cake, mine did not turn out that way. More flour would have been nee...
4/11/2010
This cake is amazing! I followed several other suggestions, and used 4 cups of diced rhubarb, and 1/4 cup brown sugar in the cake and all brown sugar in the topping. I had slightly less than a c...
6/19/2011
This review is for all you high altitude bakers out there. I live at 7500 feet. Not extremely high but not sea level either, so many of these cakes don't turn out the same for me as they do fo...
5/8/2009
I made it as above (well, I had an extra cup of rhubarb- so I just dumped it there too). Fantastic!
6/23/2008
Excellent recipe! My husband's grandmother called me for the recipe...and I've been bragging that grandma wanted one of my recipes! It was so moist.
6/15/2008
Wow...Wow! YUMMY is all I can say about this cake...I actually just got this recipe from a friend and came on here to see if anything like this was already posted - this is the exact same recipe...
5/16/2009
I was initially drawn to this recipe because of the minimal fat. I adapted the recipe a bit to try and make it a little healthier: I used 1/2 the amount of sugar (by using Splenda brown sugar) a...