Rating: 5 stars
660 Ratings
  • 5 star values: 566
  • 4 star values: 72
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 4

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.

Recipe Summary

cook:
45 mins
total:
1 hr 15 mins
prep:
30 mins
Servings:
12
Yield:
1 - 9x13 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

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  • 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.

Nutrition Facts

324 calories; protein 4.4g; carbohydrates 57.7g; fat 9g; cholesterol 49.6mg; sodium 252.5mg. Full Nutrition
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