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!
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.