I inherited a few recipes from my mother in law when I got married. Mostly things my husband loved to eat when growing up.
German Rhubarb Cake was one of those recipes. My in laws have rhubabrb growing on their property, so there is always an abundance of rhubarb in the early spring. This was one of her go to recipes to use up some rhubarb.
I was happy to see a similar recipe when I purchased my Estate Sale box.
It turns out the recipes are nearly identical! The only difference is the addition of nutmeg to the sugar topping.
I spoke with my mother in law today and she told me that her mother received the recipe from the German woman who lived near her in Chicago where they lived.
This really is a great recipe. The cake is similar to a coffee cake in density and over all style. The sugar on top seems excessive when you make it. Trust me, it is not.
The sugar forms a crust while baking, much like a streusel topping. The nutmeg gives it a nice little tang.
Whenever I make this, it doesn’t last long!
GERMAN RHUBARB CAKE
2 1/3 Cups Flour
1 Teaspoon Salt
¼ Cup Butter
1 Egg, Beaten
4 Cups Fresh Rhubarb, About 4 Stalks
1 Teaspoon Baking Soda
1 ½ Cups Brown Sugar
1 Cup Sour Cream
1 Teaspoon Vanilla
¾ Cups Granulated Sugar
½ Teaspoon Nutmeg
In a large bowl, sift together flour, salt and baking soda. Add brown sugar, butter, sour cream, egg and vanilla. Fold in sliced Rhubarb. Turn stiff batter in a buttered 9 x 13 baking dish. Combine sugar and nutmeg. Sprinkle over cake, covering all surfaces. Bake in a preheated 350 degree oven for 50 to 55 minutes.
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