Oma’s Rhubarb Cake
Ah, rhubarb! Just the mention of it brings back so many fond memories of time spent in my grandmother’s lush garden, where tangy, vibrant stalks sprouted up like little green swords. My Oma had this magical way of transforming the humble rhubarb into the most delightful treats, and her rhubarb cake was a crown jewel! Each time I baked this recipe, I could almost hear her voice guiding me, reminding me of how to fold batter and sprinkle sugar just right. Trust me when I say, your kitchen will smell like a dream while this luscious cake bakes!
This cake is not only bursting with sweet and tart flavor from the rhubarb, but it also features a warm, cinnamon-laced topping that makes every bite feel like a cozy hug. I love serving it warm with a dollop of whipped cream or plain yogurt, but really, any way you slice it, this cake brings people together. So let’s dive in and whip up some of this soul-warming goodness!
What’s in Oma’s Rhubarb Cake?
Rhubarb: This lovely plant adds a delightful tartness, balancing the sweetness of the cake. When choosing rhubarb, look for bright, firm stalks without any significant discoloration; they should be crisp and fresh.
Granulated Sugar: We’re using a combination of granulated sugar for the batter and brown sugar for that luscious topping. The sugar enhances the cake’s sweetness while also helping it to rise beautifully.
All-Purpose Flour: This is the backbone of the cake, providing structure. I always go for unbleached flour for a more natural flavor.
Baking Powder and Baking Soda: These two leavening agents come together to make your cake rise. They’re key for getting that perfect fluffy texture.
Salt: Just a pinch of salt enhances the flavor and balances out the sweetness.
Unsalted Butter: I prefer using unsalted here to control the amount of salt in my baking. Make sure it’s soft for easy creaming with the sugar, which is crucial for volume.
Eggs: They not only provide moisture but also help bind everything together, making the cake extra fluffy.
Vanilla Extract: It adds a lovely, warm depth of flavor. Always go for pure vanilla extract if you can; it makes a world of difference!
Buttermilk: This ingredient brings a tender crumb to the cake; it’s tangy and makes the cake incredibly moist. If you don’t have buttermilk on hand, a mixture of milk and vinegar can work as a substitute.
Brown Sugar: This is the star of the show in the topping. It brings a rich caramelly flavor that complements the rhubarb beautifully.
Ground Cinnamon: Just a hint of cinnamon adds warmth and enhances the flavors, making this cake taste like a cozy afternoon in Oma’s kitchen.
Is Oma’s Rhubarb Cake Good for You?
Absolutely! I mean, everything in moderation, right? This cake has several elements that can be beneficial.
Rhubarb is a low-calorie food that’s rich in vitamins K and C, calcium, and potassium, making it a healthy addition to your diet. On the flip side, it’s important to note that the leaves of the rhubarb plant are toxic, so stick to the stalks!
Buttermilk is also a terrific addition, providing probiotics that can aid digestion.
However, like many cakes, it does contain sugar and butter, so it’s best enjoyed as an occasional treat rather than an everyday indulgence. Wouldn’t want to tarnish the cake’s joyful reputation, right?
Ingredients
– 2 cups rhubarb, chopped
– 1 ½ cups granulated sugar, divided
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– ½ cup brown sugar
– 1 teaspoon ground cinnamon
*Serves: 12*
How to Make Oma’s Rhubarb Cake?
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan; this will ensure your cake comes out perfectly!
2. In a medium bowl, mix the chopped rhubarb with ½ cup of granulated sugar. This allows the rhubarb to release some of its juices while we get everything else ready.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside; it’s basic but oh-so-important!
4. In a large bowl, cream the softened butter with the remaining 1 cup of granulated sugar until it’s light and fluffy. Get that arm workout in!
5. Add the eggs one at a time to the butter mixture, mixing well after each addition. Toss in the vanilla extract and blend until incorporated.
6. Now, gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined; we don’t want to overdo it!
7. Gently fold the prepared rhubarb into the batter until evenly distributed—just like folding in a warm hug.
8. Pour the beautiful batter into the prepared baking pan.
9. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top of the batter. This is where the magic happens!
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for about 15 minutes before slicing into your delicious masterpiece and serving.
A Touch of Advice for the Perfect Cake!
– If you want to play with the flavors, try adding a handful of chopped nuts or even some berries into the batter for a delightful twist!
– This cake can also be frozen for later; just make sure to wrap it tightly!
– Always serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that ultimate dessert experience!
I can’t wait for you to try this recipe! It’s honestly like a slice of nostalgia on a plate. Give it a go and let me know how it turns out—your friends and family will thank you! Happy baking!
