Oma's Rhubarb Cake


This rhubarb cake was always made by my Oma for her grandkids after she picked through her garden. Probably not good for the thighs, but Oma's cooking is always good for the taste buds.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
1 9x13-inch cake

Tart rhubarb is perfectly balanced with sugar in this sweet and moist rhubarb cake recipe with a streusel topping. 

Rhubarb Cake Ingredients

These are the ingredients you’ll need to make this homemade rhubarb cake recipe: 

  • Flour: All-purpose flour lends structure to the cake and helps hold the streusel together.
  • Sugar: White sugar sweetens the rhubarb cake and the streusel topping. 
  • Baking soda: Baking soda acts as a leavener, which means it helps the cake rise. 
  • Salt: A pinch of salt enhances the overall flavor of the rhubarb cake. 
  • Eggs: Two beaten eggs add moisture and help bind the batter together. 
  • Sour cream: Sour cream gives the cake more moisture, plus a hint of tanginess. 
  • Rhubarb: You’ll need three cups of diced, fresh rhubarb. 
  • Butter: A half stick of butter is essential for the rich streusel topping. 
  • Cinnamon: Ground cinnamon gives the topping welcome warmth. 

How to Make Rhubarb Cake

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make rhubarb cake at home: 

  1. Make the batter and pour it into a prepared baking dish. 
  2. Make the streusel, then sprinkle it over the batter. 
  3. Bake in the preheated oven until a toothpick comes out clean. 

What to Serve With Rhubarb Cake

This sweet rhubarb cake is perfect as-is. However, if you want to take each slice over the top, pair it with a dollop of homemade whipped cream or a scoop of vanilla ice cream

How to Store Rhubarb Cake

Cover the cooled rhubarb cake tightly with storage wrap, then store in the refrigerator for up to three days. You can also freeze it for up to two months. 

Allrecipes Community Tips and Praise

“It was easy and moist and delicious, just like most of the reviews state,” says Debbie Michels Finn. “I have made it twice, once with rhubarb, once with rhubarb and strawberries. Both excellent.”

“Loved it,” raves Lorene. “Used half white sugar and half brown. For the streusel, I used all brown sugar. It was great!”

“So delicious,” according to Beckles. “I've made this several times while rhubarb was in season. The last time I didn't have quite enough rhubarb so I added in some diced strawberries.”

Editorial contributions by Corey Williams



  • 2 cups all-purpose flour

  • 1 ¼ cups white sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 eggs, beaten

  • 1 cup sour cream

  • 3 cups diced rhubarb


  • 1 cup white sugar

  • ¼ cup butter, softened

  • ¼ cup all-purpose flour

  • ¼ teaspoon ground cinnamon, or to taste


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

  2. Make cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.

  3. Make streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

    close up view of a slice of Oma's Rhubarb Cake on a white plate
    Christine G

Nutrition Facts (per serving)

324 Calories
9g Fat
58g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 324
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 50mg 17%
Sodium 253mg 11%
Total Carbohydrate 58g 21%
Dietary Fiber 1g 4%
Total Sugars 38g
Protein 4g
Vitamin C 3mg 13%
Calcium 59mg 5%
Iron 1mg 7%
Potassium 154mg 3%

* 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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