Best 3 German Rhubarb Streusel Cake Recipes

German rhubarb streusel cake, also known as Rhabarberkuchen, is a classic springtime treat in Germany and neighboring countries. This delectable cake combines the tartness of rhubarb with the sweetness of streusel topping, creating a perfect balance of flavors. With its crumbly texture and juicy rhubarb filling, German rhubarb streusel cake is a true delight for all ages. Whether you're a seasoned baker or just starting out, this article will provide you with the best recipe to create this traditional German cake.

Here are our top 3 tried and tested recipes!

RHUBARB STREUSEL COFFEE CAKE

Rhubarb Streusel Coffee Cake image

Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.

Provided by Taste of Home

Time 1h

Yield about 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups packed brown sugar
1/2 cup shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped rhubarb
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon butter
1 teaspoon ground cinnamon

Steps:

In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

Nutrition Facts :

GERMAN RHUBARB STREUSEL CAKE

German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories World Cuisine Recipes European German

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

RHUBARB STREUSEL CAKE

Rhubarb Streusel Cake image

This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.

Provided by Studentchef

Categories Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon cinnamon
3 tablespoons unsalted butter, softened
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk
1/2 lb fresh rhubarb, stalks peeled and cut into 1/4 unch dice
3 tablespoons confectioners' sugar

Steps:

Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
Blend in butter with your fingertips until mixture forms small clumps.
Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
Add eggs and vanilla and beat until fluffy, about one minute.
Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
Top and bake cake: Spread batter evenly in pan.
Toss rhubarb with icing sugar, then immediately sprinkle over batter.
Scatter the crumble topping evenly on top.
Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
Remove cake from pan or unclip the spring form and put on rack to cool slightly.
Serve warm or at room temperature.

Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6

Tips:

Prep the rhubarb properly: Wash and trim the rhubarb, then cut it into small pieces. If using frozen rhubarb, thaw it and drain it before measuring.
Don't overmix the batter: Overmixing can make the cake tough, so mix the batter only until the ingredients are just combined.
Use a springform pan: A springform pan makes it easy to remove the cake from the pan after baking.
Don't overbake the cake: The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set.

Conclusion:

German Rhubarb Streusel Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its sweet and tart filling, crunchy streusel topping, and moist cake, this cake is sure to be a hit. So next time you're looking for a special treat, give this recipe a try!