Oma's Heirloom Rhubarb Delight
An heirloom recipe passed down from my beloved Dutch Oma, this rhubarb cake captures the essence of family gatherings. Originally adapted from a 1960's 4-H cookbook, this tender and moist cake boasts a flavorful balance of tart rhubarb and sweet, crumbly streusel topping. It’s perfect for large gatherings, picnics, or family reunions, and can easily be made using frozen rhubarb. With a texture that's both soft and crunchy, and a hint of cinnamon aroma, this cake provides a nostalgic taste of classic homemade baking.
N/A
Servings
262.5
Calories
11
Ingredients
Ingredients
flour
4 cups (divided for base and filling)
butter
1 cup (softened for base)
salt
1/2 teaspoon
baking powder
2 teaspoons
eggs
2 (lightly beaten for base)
sugar
3 cups (for filling)
flour
1 cup (for filling)
rhubarb
5-7 cups (chopped into 1/2-inch lengths)
butter
1 cup (melted for filling)
eggs
3 (lightly beaten for filling)
cinnamon
as needed (for sprinkling)
Instructions
1
1. Preheat your oven to 350°F (175°C). Prepare a large 10x15-inch Pyrex baking dish by spraying it with cooking spray to prevent sticking.
2
2. To prepare the base: In a mixer bowl, blend together 3 cups of flour, 1 cup of butter, salt, and baking powder. Add 2 lightly beaten eggs and mix until the dough forms pea-sized streusel crumbs.
3
3. Press three-quarters of this prepared base dough evenly into the bottom of the greased baking dish. Lightly sprinkle with cinnamon for added flavor.
4
4. Set aside the remaining quarter of the dough in a separate small bowl for the topping.
5
5. For the filling: In the same bowl used for the base (no cleaning necessary), combine 3 cups of sugar, 1 cup of flour, melted butter, and 3 lightly beaten eggs. Mix until a smooth, thick batter forms.
6
6. Gently fold in the chopped rhubarb, ensuring it is well-incorporated with the mixture. Pour this filling evenly over the pressed base in the baking dish. Sprinkle the top lightly with cinnamon.
7
7. Take the reserved crumb mixture and crumble it evenly over the top of the rhubarb layer. Finish with an optional sprinkle of cinnamon.
8
8. Bake in the preheated oven for approximately 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9
9. Allow the cake to cool in the dish before slicing into squares. Serve warm or at room temperature, and enjoy the mixture of textures and flavors.
Nutrition Information
11.25g
Fat
36.25g
Carbs
3.125
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Oma's Heirloom Rhubarb Delight?
It is an heirloom rhubarb cake recipe passed down from a Dutch Oma, featuring a tender, moist base and a sweet, crunchy streusel topping.
What is the origin of this recipe?
The recipe was originally adapted from a 1960s 4-H cookbook and has been passed down through generations of a Dutch family.
What size baking dish is required?
A large 10x15-inch Pyrex baking dish is recommended for this recipe.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How do I prepare the baking dish?
Prepare the dish by spraying it with cooking spray to prevent the cake from sticking.
What are the ingredients for the base?
The base consists of 3 cups of flour, 1 cup of butter, salt, baking powder, and 2 lightly beaten eggs.
What should the base dough texture look like?
The dough should be mixed until it forms pea-sized streusel crumbs.
How much of the base dough is pressed into the pan?
Three-quarters of the prepared base dough should be pressed evenly into the bottom of the dish.
What is done with the remaining quarter of the dough?
The remaining quarter of the dough is set aside to be used as a crumble topping later.
Do I need to clean the mixer bowl between the base and filling steps?
No, you can use the same bowl for the filling without cleaning it after making the base.
How do I make the filling for the cake?
Combine 3 cups of sugar, 1 cup of flour, melted butter, and 3 lightly beaten eggs, then mix until smooth and thick.
Can I use frozen rhubarb for this recipe?
Yes, this cake can easily be made using frozen rhubarb instead of fresh.
How should the rhubarb be prepared?
The rhubarb should be chopped into 1/2-inch lengths before being folded into the filling batter.
How much rhubarb is needed?
The recipe calls for 5 to 7 cups of chopped rhubarb.
How is cinnamon used in this recipe?
Cinnamon is sprinkled over the pressed base, over the rhubarb filling, and optionally over the top crumble.
How long does the cake need to bake?
The cake should bake for approximately 1 hour.
How do I know when the cake is done?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
How should the cake be cooled?
The cake should be allowed to cool completely in the baking dish before it is sliced into squares.
How is this rhubarb cake served?
It can be served either warm or at room temperature.
What is the calorie count for a serving?
Each serving contains approximately 262.5 calories.
How much fat is in one serving?
There are 11.25g of fat per serving.
What is the carbohydrate content per serving?
Each serving contains 36.25g of carbohydrates.
How much protein does a serving provide?
A serving provides 3.125g of protein.
What total amount of flour is used in the recipe?
The recipe uses a total of 5 cups of flour (4 cups for the base and filling division, plus an additional 1 cup for the filling).
How many eggs are required in total?
A total of 5 eggs are required: 2 for the base and 3 for the filling.
How much butter is needed for the entire recipe?
The recipe requires 2 cups of butter: 1 cup for the base and 1 cup for the filling.
What is the texture of the finished cake?
The cake has a mixture of textures, including a soft, moist center and a crunchy streusel topping.
Is this recipe good for large events?
Yes, it is specifically described as perfect for large gatherings, picnics, and family reunions.
Does the recipe include fiber information?
No, fiber, sugar, sodium, and cholesterol values are not specified in this recipe data.
What are the main flavor profiles of this dish?
The dish features a balance of tart rhubarb, sweet batter, and a hint of warm cinnamon aroma.