Oma's Giant Rhubarb Cake Recipe

A colossal, family-favorite rhubarb cake recipe! Passed down (with a twist!) from a Dutch Oma, this recipe originally hails from a 1960s 4-H cookbook. Prepare to be amazed by its moist texture and tangy rhubarb flavor. Easily adaptable for two smaller pans, and perfect for using frozen rhubarb (simply thaw and drain). This recipe is sure to become a new family classic!

Prep Time 30 mins

Cook Time 80 mins

Calories 208.8 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Oma's Giant Rhubarb Cake

1/4 cup all purpose flour, for dusting rhubarb
1 cup (2 sticks) unsalted butter, softened
1 teaspoon salt
2 teaspoons baking powder
4 large eggs
Sugar
8 cups chopped rhubarb (about 4-5 stalks), fresh or thawed frozen
Cinnamon

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How to Make Oma's Giant Rhubarb Cake

Preheat oven to 350°F (175°C). Grease and flour two 9x13 inch baking pans, or one large rectangular pan.
In a large bowl, cream together the butter and sugars until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a medium bowl, gently toss the rhubarb with the flour and 1/2 cup sugar to prevent it from sinking to the bottom of the cake.
Fold the rhubarb mixture into the batter until evenly distributed.
Pour batter into the prepared pan(s).
Bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean. For smaller pans, adjust baking time accordingly – start checking around 50 minutes.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Dust with powdered sugar before serving (optional).