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Want a Rhubarb Cake recipe that tastes just like Oma's? Not too sweet, but wunderbar? Try my Rhubarb Streusel Cake that's super quick and easy to make. YOU. WILL. LOVE. IT! Especially if you love shortbread, you'll love this one. The streusel tastes so buttery, so "shortbread-y" ... so goooood!
Although this one tastes absolutely wunderbar with rhubarb, try it with other fruits as well. Cherries are absolutely delicious. Plums, peaches, .... almost any fruit you can think of ... are so yummy under that amazing streusel topping.
Preheat oven to 350°F. Take a teaspoon of the butter and grease a 9-inch springform pan.
Place all the ingredients, except the rhubarb, into a mixing bowl. Using the mixer on low speed, mix until a crumbly mixture results. Or, mix with your hands until crumbly.
Press half the crumbles (streusel) into the bottom of the springform pan to form the crust. Place the rhubarb slices on top. Crumble the remaining streusel over the top.
Bake for 60 to 70 minutes or until the top is nicely golden brown.
Serves 6-8 and especially nice with whipped cream on the side!
When I harvested the rhubarb for this cake, I chose the stalks that were the deepest red. Those are usually the sweetest. Just remove the leaves (discard these, since they are poisonous), trim the bottoms, wash and slice. No need to peel!
When I make this cake with cherries, I prefer to buy the jars of sour cherries. Drain them well, but do keep the juice to mix with some sparkling water! You may want to sprinkle some sliced almonds over the top of the streusel topping. Adding a ½ teaspoon of cinnamon to the streusel mix when you are making the dough is also a nice addition.
If you plan on using plums, cut them in half, remove the pit and place them with their skin sides down. That way the juices won't soften the bottom crust.
Again the warning when making streusel cakes: the streusel tastes so-o-o-o good that it's easy to eat the topping before it's baked or as it's sitting cooling on the rack.
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Thinking of starting your own Handmade Business?
This Oma KNOWS you CAN do it.
How do I know?
Well, if I can do it, anyone can.
I've even figured out how I can help you.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"Everyone enjoys a fitting reply; it is wonderful to say the right thing at the right time."
The best part is this — I can see how those on special diets can modify to their needs.
Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting.
Your Table of Contents says it all: quick and accessible.
I love the introductory story filled with interesting nostalgia, along with pictures of your granddaughters.
The recipes are presented with step-by-step procedures.
‘Oma says’ are full of hints, and ‘a bit of this and a bit of that’ are rewarding suggestions.
Excellent cook book. I can hardly wait to get started cooking soups.
We love eating soup.
And, what I like about these recipes, is that I don’t have to be all day cooking in the kitchen.
'Quick Fix Soups’ is for me!”
➤ Melania Orasch
This comprehensive cookbook brings back so many treasured food memories from my childhood. My German “Mutti” and her mom, my Oma, both long gone, were such great cooks, but their recipes were never written down.
Gerhild Fulson’s expansive recipe collection will help people of my generation with their “lost” recipes and it will introduce new generations to German specialties that are both delicious and a part of Germany’s rich culinary culture.
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