Home German Foods and Recipes Moist Rhubarb Cake Recipe – Almost like my Oma’s!
Moist Rhubarb Cake Recipe – Almost like my Oma’s!

Moist Rhubarb Cake Recipe – Almost like my Oma’s!

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The first cake I ever baked in my Oma’s Kitchen was a Rhubarb CakeRhabarbarkuchen. It was Oma’s Doppelkopp day, and the ladies would all be coming over for cards, cake and gossip… so she let my cousin and I bake the cake (all these years later, and I’m still STUNNED that she turned over such an important job to us!). Of course, with her watching over us, there was little chance that we would mess it up. There were no shortcuts! And holding that Hand Mixer for 10 minutes was excruciating (luckily we could trade off).

moist rhubarb cake recipe

When the cake was made and presented, the ladies loved it. We got to go into the room, say hello, take a small bow… then we were sent BACK OUTSIDE. (Where we waited for leftovers!)



The Moist Rhubarb Cake Recipe

When I got home, I wanted a repeat of that proud feeling of having made something so delicious. The problem is, German Cake recipes tend to be less sweet than American recipes, and Americans (raised on cake mix) like the cakes to be very moist or frosted. Oma’s recipe, so perfect for the German palate, was not a hit here. I ended up playing with it a bit. Separating the eggs (to whip the whites) then adding 2/3 cup of plain Greek yogurt to her recipe worked beautifully The result is not only a GERMAN Rhubarb cake recipe, but it a very moist Rhubarb Cake Recipe that is a hit with everyone who ever tried it.

I’m sure my Oma would approve.

moist rhubarb cake recipe

Biggest difference between Germany and America? Most of the time when I buy Rhubarb in my corner of America, the checker has no idea what it is, or what to do with it. (No, it’s not celery. No, you don’t just bite into the stalks. And NO! do not eat the leaves).

moist rhubarb cake recipe

Mother's Day Special Gifts

 Kitchen Tools to Help Bake German Cakes

German recipes are in metric, I posted the above recipe in metric and cups, but it’s really a good idea to have a kitchen scale if you want to bake German recipes (Besides, the scale is more accurate. Don’t believe me? Measure out 2 cups of flour by pouring, then by scooping, then let someone else do it. Weigh all three…. it most likely will give you 3 different weights).

Soehnle 65105, Style Digital Kitchen Scale, SilverSoehnle 65105, Style Digital Kitchen Scale, SilverSoehnle 65105, Style Digital Kitchen Scale, Silver

And of course, you need a baking pan. Oma used a Gugelhopf… but I used a plain Bundt pan (they are more common in kitchens here. A real Gugelhopf pan will be taller and thinner, so the cake takes less time to bake.

Nordic Ware 50342 ProForm Bundt Pan with Handles, 12 CupNordic Ware 50342 ProForm Bundt Pan with Handles, 12 CupNordic Ware 50342 ProForm Bundt Pan with Handles, 12 CupFox Run 4467 Kugelhopf Pan, 8.5-Inch, Preferred Non-StickFox Run 4467 Kugelhopf Pan, 8.5-Inch, Preferred Non-StickFox Run 4467 Kugelhopf Pan, 8.5-Inch, Preferred Non-Stick

 

Baking This Moist Rhubarb Cake Recipe…

Chop the Rhubarb into 1 inch pieces, then mix the pieces in a bowl with 2 Tablespoons of Sugar

Moist Rhubarb cake recipe

Batter goes into the prepared pan (you can wipe the spills away)

moist rhubarb cake recipe

Bake at 325 degrees F for 1 hour
At about 50 minutes, check to make sure it’s not baking too fast (my oven has a hot spot, so I have to rotate the cakes)
Put in a toothpick to see if it comes out clean. If the cake is browning, and the toothpick is clean, you can take it out a little early.

Cool on a rack for 5 minutes

moist rhubarb cake recipe

Flip the cake out onto the rack, and let it cool the rest of the way.
(My Oma always told me that we would get a stomach ache if we ate warm cake… but I wonder if she didn’t just want to keep our fingers off the cake…)

moist rhubarb cake recipe

Dust with powdered sugar…
moist rhubarb cake recipe

 

Slice and serve… plain or with Whipped Cream

moist rhubarb cake recipe

 


 

moist rhubarb cake recipe



Comment(18)

  1. Hello – baking soda is mentioned in the instructions but not in the list of ingredients. Is there supposed to be baking soda in addition to the baking powder? Thank you 🙂

  2. ingredients list only has baking powder. directions mention baking powder and baking soda. should there be any backing soda ?

  3. Both of my parents were chefs by trade. My mom came from Austria, and my dad came from Germany, so I grew up eating and appreciating this kind of cooking.
    I totally agree with you that the cakes over there are not as sweet or smothered in frosting, etc, which is exactly why they taste so much better to me than the ones you find in America.
    I made this cake for my husband and my co-workers and everyone absolutely loved it, even the people who have never heard of, or even tried rhubarb before. Thank you for the recipe. It was so yummy!

  4. Just made this cake and it is delicious! My mom came to this country from war-torn Yugoslavia and my dad from Romania, so I am very familiar with European cakes that tend to be much less sweet than American cakes. So, this cake is just perfect! I think everyone is going to love it paired with a nice cup of coffee. Thank you for sharing your Oma’s recipe! I always have rhubarb in my garden, so this will be a cake I will make regularly. 👍😋

    1. I’m so glad you like it! It’s kind of tricky appealing to both European and American palates.

      I just planted Rhubarb for the first time… wish me luck

    1. YES!
      Wrap it up tight and freeze it. I wrap in plastic, then foil. Also, don’t forget to label it!
      Should hold up for 3 months.
      Leave the cake wrapped up while thawing to prevent the condensation from being a problem

  5. I just made it with GF flour…I came out better than the first time! I did also add a crumb topping (butter, flour, sugar, pecans and cinammon for some texture). It came out just delicious. Thanks again for sharing your Oma’s recipe!! Danke!

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