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Oma's Giant Rhubarb Cake

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“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.”
1hr 20mins
40 squares

Ingredients Nutrition


  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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