German Rhubarb Streusel Cake

There’s something incredibly special about baking a German Rhubarb Streusel Cake in the early spring. The air is fresh, and the first signs of rhubarb poking through the ground ignite a sense of nostalgia for me. I can still remember the days spent in my grandmother’s kitchen, where she would teach me the secrets of this delightful cake. The combination of tart rhubarb and a sweet, crumbly topping never fails to bring joy. It’s a tradition in our family, and every bite reminds me of those cherished moments.

Everything You Need for German Rhubarb Streusel Cake

The ingredients for this German Rhubarb Streusel Cake come together to create a delightful balance of flavors and textures. Each component plays a vital role in the overall taste. The key players include the tartness of fresh rhubarb, the sweetness of sugar, and the buttery streusel topping. Together, they work in harmony to create a cake that is both comforting and satisfying.

• 1/4 cup unsalted butter at room temperature: This is key for achieving a creamy and rich batter.
• 1 cup sugar: It sweetens the cake and helps create a delightful crust.
• 1 teaspoon vanilla: Adds depth and warmth to the flavor profile.
• 1 large egg: Binds the ingredients together for a perfect texture.
• 2 cups all-purpose flour: The foundation for the cake, providing structure.
• 1 teaspoon baking powder: Ensures the cake rises beautifully.
• 1/2 teaspoon baking soda: Works with the buttermilk to create a light texture.
• 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 1 cup buttermilk: Adds moisture and tanginess to the batter.
• 2 1/2 cups rhubarb diced: The star ingredient that brings tartness and color.
• For the streusel topping:
• 1/4 cup butter melted: Adds richness to the topping.
• 1/2 cup flour: Provides the base for the crumbly texture.
• 1/2 cup sugar: Sweetens the topping for a delightful contrast to the tart rhubarb.

Step by Step Instructions for German Rhubarb Streusel Cake

Let’s get started with the delightful process of making a German Rhubarb Streusel Cake. It’s as fun as it is delicious! Follow along with these simple steps, and you’ll have a warm, scrumptious cake to enjoy in no time.

1. Preheat your oven to 350 degrees Fahrenheit. This ensures that the cake bakes evenly.
2. Grease an 8×8 inch square baking pan with a bit of butter or cooking spray. This will prevent the cake from sticking.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3 to 5 minutes. You want it to look pale and smooth.
4. Add the vanilla and egg to the mixture and beat until combined. It should be well mixed and slightly thickened.
5. In a separate small bowl, combine the flour with the baking powder, baking soda, and salt. This dry mixture is important for the cake’s structure.
6. Using a rubber spatula, gently fold the dry mixture into the wet mixture. Alternate adding the buttermilk to keep the batter moist. Be careful not to over-stir; it’s okay if some flour lumps remain.
7. Once combined, stir in the diced rhubarb. You want to see the beautiful pink pieces throughout the batter.
8. Spoon the batter into your greased baking pan, spreading it evenly to ensure it bakes uniformly.
9. To prepare the streusel topping, combine the melted butter, flour, and sugar in a mixing bowl. Use your fingers to crumble it together until it resembles coarse breadcrumbs.
10. Evenly sprinkle the streusel topping over the batter in the pan. This will create a wonderful crunchy layer on top.
11. Bake the cake for 35 to 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
12. Once baked, remove the cake from the oven and let it cool slightly before cutting it into squares. Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra treat.

Ways to Customize

There are so many fun ways to put your personal touch on this German Rhubarb Streusel Cake. You can play around with flavors and textures to make it uniquely yours!

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. It remains delicious and moist!
• Freezing: You can freeze slices of the cake for up to 2 months. Just wrap them tightly in plastic wrap and then foil.
• Pairing: Serve with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce for an indulgent treat.
• Rhubarb Substitutes: If you’re not a fan of rhubarb, you can swap it out for chopped strawberries or apples—just adjust the sugar as needed.
• Adding Spices: Experiment with adding cinnamon or nutmeg to the batter for a warm, spicy flavor.
• Different Toppings: Try using a crumble topping with oats for a different texture and flavor profile.

How to Enjoy German Rhubarb Streusel Cake

Enjoying a slice of German Rhubarb Streusel Cake is a delightful experience, and there are several ways to serve it. Here are a few ideas:

• Perfect for Afternoon Tea: This cake pairs beautifully with a cup of tea or coffee, making it a lovely afternoon treat.
• Birthday Celebrations: Bring this cake out for birthdays—it’s a crowd-pleaser that adds a homemade touch to any celebration.
• Picnic Ready: Cut it into squares and pack it for a picnic. Its sturdy structure makes it easy to transport.
• Seasonal Gatherings: The fresh flavors of this cake make it an ideal dessert for springtime gatherings or holidays.
• Serving Suggestion: Serve slices warm with a dollop of whipped cream or a scoop of ice cream for added delight.
• Storing Leftovers: Keep any leftover cake in an airtight container for up to three days, ensuring it stays fresh and delicious.

FAQ

Conclusion

The German Rhubarb Streusel Cake is a delightful blend of sweet and tart flavors, making it a memorable dessert. It’s a wonderful recipe that not only brings comfort but also creates lasting memories. I encourage you to try making it yourself; you won’t regret the delicious results!

German Rhubarb Streusel Cake

The ultimate comfort dessert, German Rhubarb Streusel Cake brings together the tartness of fresh rhubarb with a delightful sweet topping. This easy-to-make cake is perfect for any occasion and is sure to satisfy your cravings. Bake it tonight for a slice of heaven!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine German

Servings 9 servings

Calories 250 kcal

Equipment

• 8×8 square baking pan

Ingredients

  

• 1/4 cup unsalted butter at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 1/2 cups rhubarb diced
• 1/4 cup butter melted
• 1/2 cup flour
• 1/2 cup sugar

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. This ensures that the cake bakes evenly.
• Grease an 8×8 inch square baking pan with a bit of butter or cooking spray. This will prevent the cake from sticking.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3 to 5 minutes. You want it to look pale and smooth.
• Add the vanilla and egg to the mixture and beat until combined. It should be well mixed and slightly thickened.
• In a separate small bowl, combine the flour with the baking powder, baking soda, and salt. This dry mixture is important for the cake's structure.
• Using a rubber spatula, gently fold the dry mixture into the wet mixture. Alternate adding the buttermilk to keep the batter moist. Be careful not to over-stir; it’s okay if some flour lumps remain.
• Once combined, stir in the diced rhubarb. You want to see the beautiful pink pieces throughout the batter.
• Spoon the batter into your greased baking pan, spreading it evenly to ensure it bakes uniformly.
• To prepare the streusel topping, combine the melted butter, flour, and sugar in a mixing bowl. Use your fingers to crumble it together until it resembles coarse breadcrumbs.
• Evenly sprinkle the streusel topping over the batter in the pan. This will create a wonderful crunchy layer on top.
• Bake the cake for 35 to 45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and let it cool slightly before cutting it into squares. Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra treat.

Notes

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. It remains delicious and moist!
• Freezing: You can freeze slices of the cake for up to 2 months. Just wrap them tightly in plastic wrap and then foil.
• Pairing: Serve with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce for an indulgent treat.
• Rhubarb Substitutes: If you're not a fan of rhubarb, you can swap it out for chopped strawberries or apples—just adjust the sugar as needed.
• Adding Spices: Experiment with adding cinnamon or nutmeg to the batter for a warm, spicy flavor.
• Different Toppings: Try using a crumble topping with oats for a different texture and flavor profile.

Keyword Easy Cake Recipe, German Rhubarb Cake, Rhubarb Desserts, Spring Desserts

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.