For a richer flavor, try using brown butter in the streusel. If your rhubarb is particularly tart, you can toss it with a tablespoon or two of sugar before adding it to the cake. Vanilla sugar can be found in specialty stores or online, but vanilla extract works just as well!
German Rhubarb Streusel Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS15
Experience the delightful tang of rhubarb nestled beneath a buttery, crumbly streusel topping. This German-inspired cake is surprisingly simple to make, using a clever dough that does double duty as both the base and the irresistible topping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol61 mg
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Fiber1 g
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Protein4 g
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Saturated Fat9 g
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Sodium12 mg
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Sugar18 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
45 mins
In a large bowl, sift the flour. Create a well in the center and add the sugar, egg, and vanilla sugar (or extract) into the well. Distribute the softened butter evenly over the flour mixture. Using your hands, work the ingredients together until a crumbly dough forms. Cover the bowl and refrigerate for 30 minutes. (Prep time: 15 minutes, Chill time: 30 minutes)
02
Step
5 mins
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. (Prep time: 5 minutes)
03
Step
10 mins
Remove the dough from the refrigerator. Press approximately 2/3 of the dough evenly into the prepared springform pan, ensuring there are no air bubbles. Spread the chopped rhubarb evenly over the dough base. (Prep time: 10 minutes)
04
Step
5 mins
Crumble the remaining dough between your fingers to create a streusel topping. Sprinkle the streusel evenly over the rhubarb. Distribute the cold, cubed butter evenly over the streusel. (Prep time: 5 minutes)
05
Step
45 mins
Bake in the preheated oven for 40-50 minutes, or until the streusel is golden brown and crisp, and the rhubarb is tender. (Bake time: 40-50 minutes)
06
StepLet the cake cool completely in the pan before removing the sides of the springform pan. Serve and enjoy!
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Dovie Metz
Jun 13, 2025Next time I'll try adding a pinch of cinnamon to the streusel for some extra warmth.
Rebekah Koch
Jun 3, 2025The dough is brilliant! I've used it for other fruit crisps too.
Mose Mertz
May 31, 2025This cake was a hit! The streusel was perfectly crunchy, and the rhubarb wasn't too tart.
Llewellyn Ortiz
May 27, 2025I love how easy this recipe is. I made it with frozen rhubarb, and it turned out great!