Oma's Giant Rhubarb Cake

READY IN: 1hr 20mins
Recipe by Lille

This recipe is a family favourite from my Dutch Oma. According to my aunt, the recipe isn't Dutch, but came from a 4-H cookbook in the 1960's. It makes a huge recipe but can be baked in two smaller pans. Frozen rhubarb can be used, just thaw and drain first.

Top Review by NOOBchef

Sorry I can't send you a Z-mail, but I'm not a Premium member. I'd just like to tell you that two of my other recipes are also from 365 Italian Recipes - recipe#235645 and recipe#235782 . <3, the NOOBchef.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a 10 by 15" Pyrex baking dish with cooking spray.
  3. Prepare base by mixing 3 cups flour, 1 cup butter, salt, baking powder and 2 eggs in the bowl of a mixer until dough resembles streusel crumbs.
  4. Pat three-quarters of the base dough into the prepared pan. Sprinkle with cinnamon.
  5. Set aside remainder in a small bowl.
  6. In mixer bowl (it doesn't need to be cleaned), combine 3 cups sugar, 1 cup flour, melted butter and 3 eggs and mix until combined. Add rhubarb and mix gently.
  7. Spread over base and sprinkle with cinnamon.
  8. Crumble remaining base dough over cake like streusel crumbs. Sprinkle with cinnamon.
  9. Bake at 350F for one hour.

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