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Oma's Rhubarb Cake

Rhubarb cake with moist yellow sheet cake batter studded with tender pink rhubarb pieces. Macerate the rhubarb first, bake until set, then cool completely and finish with powdered sugar.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

rhubarb
  • 3 cup fresh rhubarb diced
  • 0.5 cup sugar for rhubarb
cake batter
  • 2 cup all-purpose flour
  • 1.5 cup sugar
  • 0.5 cup butter softened
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp salt
finish
  • 1 powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Macerate the rhubarb
  1. Toss the diced rhubarb with 1/2 cup sugar and set aside to macerate for 15 minutes.
Make the batter
  1. Preheat the oven to 350°F and grease a 9x13-inch baking pan.
  2. Cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Combine the flour, baking soda, and salt in a separate bowl.
  5. Add the dry ingredients to the butter mixture alternating with the buttermilk, mixing until just combined.
Bake and cool
  1. Fold in the sugared rhubarb, then pour the batter into the prepared pan.
  2. Bake at 350°F for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool completely for 30 minutes, then dust the top with powdered sugar.
  4. Serve the cake after it is fully cooled.

Notes

Pro tip: dice the rhubarb uniformly so the pink pieces stay evenly distributed and don’t sink. Store covered in the fridge for up to 3 days; bring slices to room temperature before serving. Freezing is yes—freeze cooled slices for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat buttermilk to reduce calories while keeping the tender crumb.