Rhubarb cake is a delightful dessert that perfectly captures the essence of spring and early summer. The tartness of the rhubarb combined with the sweetness of the cake creates a wonderful balance of flavors. This recipe for Oma’s Rhubarb Cake is a family favorite, passed down through generations. It’s simple to make and is sure to be a hit at any gathering.
Ingredients for Oma’s Rhubarb Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups chopped rhubarb
How to Make Oma’s Rhubarb Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
- Fold in the chopped rhubarb.
- Spread the batter evenly into the prepared baking pan.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
About the Main Ingredients
Rhubarb: Rhubarb is a vegetable known for its tart flavor. It pairs well with sweet ingredients like sugar in baking, balancing out the sweetness and adding a unique taste. Rhubarb is also a good source of vitamin K and fiber.
Butter: Butter adds richness and moisture to the cake, contributing to its tender texture and delicious flavor.
Sugar: Sugar sweetens the cake and helps to balance the tartness of the rhubarb.
Egg: The egg acts as a binder, helping to hold the cake together and provide structure.
Flour: Flour provides the structure for the cake, helping it to rise and bake properly.
Baking Powder: Baking powder is a leavening agent that helps the cake rise and become light and fluffy.
Salt: Salt enhances the flavor of the cake and balances the sweetness.
Milk: Milk adds moisture to the cake, helping to create a tender crumb.
Serving Suggestions
Oma’s Rhubarb Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy!
