German Rhubarb Streusel Cake Recipe

Cook Time: 40 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 2 cups all-purpose flour
• 1/2 cup plus 3 tablespoons white sugar, divided
• 1 large egg
• 2 teaspoons vanilla sugar
• cup unsalted butter, cubed and softened
• 3 cups chopped rhubarb
• 2 tablespoons cold unsalted butter, cubed

Directions

Step 1: Sift the flour into a large bowl, creating a well in the center. Add 1/2 cup of white sugar, the egg, and the vanilla sugar into the well. Evenly distribute 1/2 cup of softened and cubed butter on top. Mix everything together with your hands until it forms a dough. Cover the dough and refrigerate it for 30 minutes.

Step 2: Preheat the oven to 325F (165C). Grease a 9-inch springform pan.

Step 3: Place about 2/3 of the dough into the prepared pan. Press it down and smooth out any air bubbles. Top the dough with chopped rhubarb.

Step 4: Crumble the remaining dough between your fingers and sprinkle it over the rhubarb, covering it evenly.

Step 5: Sprinkle the remaining 3 tablespoons of white sugar over the crumbled dough. Then scatter 2 tablespoons of cold, cubed butter over the streusel topping.

Step 6: Bake in the preheated oven for 40 to 50 minutes, or until the streusel is lightly brown and crisp.

Editor's Note

If vanilla sugar is not available, you can substitute it with vanilla extract. Alternatively, you can make your own vanilla sugar at home.

Nutrition Facts (per serving)

Calories	322
Total Fat	15g (20% DV)
Saturated Fat	9g (46% DV)
Cholesterol	61mg (20% DV)
Sodium	12mg (1% DV)
Total Carbohydrate	42g (15% DV)
Dietary Fiber	1g (3% DV)
Total Sugars	18g
Protein	4g (8% DV)
Vitamin C	1mg (1% DV)
Calcium	18mg (1% DV)
Iron	2mg (9% DV)
Potassium	65mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

This German rhubarb cake with streusel is super delicious and easy to make, as the dough for the crust and the crunchy streusel topping are the same. It combines the tartness of rhubarb with a buttery, sweet crumb topping for a perfect balance of flavors.

History of the German Rhubarb Streusel Cake

The German Rhubarb Streusel Cake, or "Rhabarber Streuselkuchen," is a beloved traditional dessert that traces its roots to rural Germany, where the practice of using seasonal fruits in cakes and pastries is common. Rhubarb, often called "pie plant" in English, has been cultivated in Europe for centuries and was popularized in German baking in the 19th century. The streusel topping, made of butter, sugar, and flour, is a hallmark of German-style cakes, providing a delightful crunch to complement the soft texture of the fruit.

Regional Variations

This cake is most commonly associated with northern and central Germany, where rhubarb grows abundantly. In these regions, it is often enjoyed during the spring and early summer months, when rhubarb is in season. While the basic recipe remains the same, variations can include the addition of almonds or other spices, depending on local preferences. Some regions also modify the texture of the dough, creating a firmer or more crumbly base, offering subtle variations in taste and consistency.

What Sets it Apart from Similar Cakes?

What distinguishes the German Rhubarb Streusel Cake from other rhubarb desserts is the streusel topping, which is made from the same dough as the cakes base. This dual-use dough creates a unified texture that binds the two elements together, making it different from a typical fruit pie or crumble, where the crust and topping are distinct. The use of vanilla sugar or vanilla extract in the dough also adds a unique flavor that sets this cake apart from similar rhubarb desserts in other cuisines, such as American rhubarb pies or British crumbles.

Where is it Usually Served?

The German Rhubarb Streusel Cake is a popular treat at family gatherings, coffee hours, and festive occasions in Germany. It is commonly served with a cup of coffee or tea, especially in the afternoon, as part of the traditional German "Kaffee und Kuchen" (coffee and cake) ritual. Youll also find it at bakeries during the rhubarb season, where it is enjoyed by locals and tourists alike. Its simple, yet rich flavor makes it a crowd-pleaser at gatherings both big and small.

Interesting Facts

• Rhubarb was originally used for medicinal purposes before it became popular in culinary recipes.
• In Germany, rhubarb is often seen as a sign of spring, and people eagerly await its harvest every year.
• In some German regions, the cake is topped with powdered sugar or served with whipped cream to enhance the dessert experience.
• The combination of tart rhubarb and sweet streusel is a perfect match for those who enjoy both sour and sweet flavors in their desserts.

FAQ about German Rhubarb Streusel Cake Recipe

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