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Oma's Rhubarb Cake

Oma's rhubarb cake is a traditional German-style sheet cake with moist yellow crumb studded with pink rhubarb pieces. The batter bakes until set, then chills while cooling for clean slices and a lightly powdered finish.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb topping
  • 3 cups fresh rhubarb diced
  • 0.5 cup sugar for rhubarb macerating
Cake batter
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cup butter softened
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.25 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Macerate the rhubarb
  1. Toss the diced rhubarb with 1/2 cup sugar and set aside for 15 minutes to macerate, until it releases juices and looks glossy.
Mix the cake batter
  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan so the cake won’t stick.
  2. Cream the softened butter with 1 1/2 cups sugar until light and fluffy, then beat in the eggs and vanilla until smooth.
  3. Combine the flour, baking soda, and salt in a bowl so the leavening distributes evenly.
  4. Add the dry ingredients to the butter mixture alternating with the buttermilk, mixing just until combined and no dry streaks remain.
Bake and finish
  1. Fold in the sugared rhubarb, then pour the batter into the prepared pan so the pink pieces are evenly dispersed.
  2. Bake at 350°F for 40-45 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool the cake completely for 30 minutes, so it sets for clean slices.
  4. Dust with powdered sugar right before serving for a light, snowy finish.

Notes

Pro tip: For the best rhubarb distribution, fold after you’ve mixed the batter just until combined, then spread evenly in the pan. Store covered in the refrigerator up to 3 days; bring slices to room temperature before eating. Freezing is yes—wrap individual pieces and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use low-fat buttermilk (taste remains close).