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Slice of German Rhubarb Streusel Cake (Rhabarber Streuselkuchen) with crumbly topping

German Rhubarb Streusel Cake

A cozy and easy homemade cake featuring sweet and tangy rhubarb, topped with a buttery streusel crumb that will fill your kitchen with delightful aromas.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 500-600 g rhubarb, chopped into small pieces Choose fresh, firm stalks.
  • 120 ml milk
  • 150 g sugar
  • 2 pcs eggs
  • 100 g butter, softened For the cake batter.
  • 250 g all purpose flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 tsp vanilla (optional)
  • 2-3 tbsp sugar (for tossing with rhubarb, optional)
For the Streusel Topping
  • 200 g all purpose flour
  • 120 g sugar (or a mix of white and brown sugar)
  • 1 tsp cinnamon (optional but recommended)
  • 1 pinch salt
  • 150 g cold butter, cubed Keep it cold for better crumbs.

Method
 

Preparation
  1. Heat your oven to 180 C (350 F) and grease your pan or line it with baking paper.
  2. Chop the rhubarb and optionally toss it with a couple spoons of sugar. Set aside.
  3. For the streusel, mix flour, sugar, cinnamon, and salt in a bowl. Add cold butter and rub it in with your fingers until you get crumbs with some bigger chunks. Pop it in the fridge while you make the batter.
Making the Cake Batter
  1. In a mixing bowl, beat together the softened butter and sugar until creamy.
  2. Add the eggs and mix again.
  3. Stir in the milk and optional vanilla.
  4. In another bowl, mix the flour, baking powder, and salt, then stir into the wet mixture until just combined.
Assembling the Cake
  1. Spread the batter into the prepared baking pan.
  2. Scatter the rhubarb evenly over the top of the batter.
  3. Sprinkle the streusel evenly over everything without pressing it down.
Baking
  1. Bake in the preheated oven for about 35 to 45 minutes, or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs.
  2. Let it cool for at least 20 minutes before slicing.

Notes

This cake stores well at room temperature for about 1 day, then refrigerate for up to 3 days. It can also be frozen, sliced and wrapped.