I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because
Rhubarb is baked into a streusel-topped coffee cake. Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
MOIST RHUBARB CAKE - A deliciously moist cake filled with rhubarb and topped with a cinnamon-nutmeg mixture. Great for a snack or dessert! Note: this was delicious! I only baked it 30 min. Add a dusting of powdered sugar when serving next time
Rhubarb Cake (Rhubarb Kuchen)
Rhubarb cake, three ways (rhubarb rose tart, mini rhubarb cakes, woven rhubarb cake)
Manus kitchen whispers: rhubarb cake with meringue and Schmandguß
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