German Rhubarb Streusel Cake
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This delicious German rhubarb streusel cake recipe features a wonderful moist and tender crumb with the sweet and tangy flavor of fresh rhubarb. Delicious on its own, with whipped cream, vanilla ice cream, or my homemade German vanilla sauce!
Mutti’s Rhubarb Cake
I grew up in Germany eating rhubarb every year when it was in season. My mom would bring it home from the farmer’s market and would make things like rhubarb compote, rhubarb crisp, rhubarb jam, and rhubarb cakes. Whatever she made with it, we loved it! The last several years we have been growing rhubarb in our garden and I look forward to it every season.
This German Rhubarb Streusel Cake, as with most German cakes, isn’t overly sweet and the tanginess of the rhubarb provides a nice contrast and balance. The buttermilk adds a nice bit of additional tang and makes the crumb so wonderfully moist and tender. Serve it with some vanilla ice cream or whipped cream and you’ll be in rhubarb cake heaven.
Where Did Rhubarb Originate?
Here’s just a little rhubarb history for those of you who, like me, are fascinated by this kind of stuff. Rhubarb goes back a long way. It has been used in Chinese medicine for thousands of years. Over the centuries the rhubarb trade increased and in Medieval Europe its value exceeded that of fine spices such as cinnamon and saffron! Rhubarb entered the U.S. in the 1820’s and has been enjoyed in the popular form of pies, crumbles, compote, and preserves ever since.
By the way, did you know that rhubarb is technically a vegetable? Yet interestingly it was designated as a fruit in the U.S. in a 1947 court ruling for the purposes of regulations and duties. What’s interesting is that even though rhubarb is a vegetable, it’s generally only used in sweet dishes as a fruit. Yet tomatoes, which are technically fruits, are generally only used in savory dishes as vegetables. Have any of you ever made or seen rhubarb served as a vegetable or tomatoes served as fruits? Chime in if you have!
One last interest tidbit about rhubarb from Wiki: “In British theater and early radio drama, the words “rhubarb, rhubarb” were repeated for the effect of unintelligible conversation in the background.” Pretty amusing, huh?
So grab some rhubarb and make this fantabulous German Rhubarb Buttermilk Streusel Cake! A tender and moist crumb with a delightful buttery streusel topping (which, incidentally, comes from the German verb “streuen,” which means to sprinkle or scatter) . This cake is truly lovely and it’s easy to make.
German Rhubarb Streusel Cake Recipe
Let’s get started!
Cream the butter and sugar in large mixing bowl with an electric mixer.
Add the eggs and vanilla extract. Beat until combined.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Using a rubber spatula, fold in the flour, alternating the flour and buttermilk.
Be careful not to over-stir. Some lumps of flour will remain, and that’s okay.
Wash the rhubarb. Peel off the outer skin if it’s too tough. Dice the rhubarb and add it to the batter. Fold the rhubarb into the batter.
Spread the batter into a greased 8×8 inch square baking pan.
To make the streusel, combine the butter, sugar and flour in a bowl. Crumb the mixture between your fingers.
Evenly crumble the streusel over the batter.
Bake in an oven preheated to 350 degrees F for 35-45 minutes or until the streusel is a light golden brown in places and a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool before slicing it.
Serve with some ice cream, whipped cream, or my homemade German Vanilla Sauce, and you’re all set!
Enjoy!
For more delicious delicious rhubarb and other fruity recipes try my:
- Rhubarb Crisp
- Strawberry Rhubarb Upside Down Cake
- Strawberry Rhubarb Jam
- Rhubarb Compote
- French Almond Plum Cake
- German Apple Cake
- German Plum Cake
- Limoncello Cake
- Cherry Marzipan Streusel Cake
- Pineapple Cake with Marzipan
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German Rhubarb Streusel Cake
Equipment
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
- For the streusel topping:
- 1/4 cup butter melted
- 1/2 cup flour
- 1/2 cup sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 8×8 inch square baking pan.
- Cream the butter and sugar in a large mixing bowl. Add the vanilla extract and egg and beat until combined.In a small bowl, combine the flour with the baking powder, baking soda, and salt.Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.Spoon the batter into the greased baking pan.
- To make the streusel topping, combine all the ingredients and crumble with your fingers. Evenly sprinkle the streusel topping over the cake batter. Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.Let the cake cool before cutting into squares. Serve with ice cream, whipped cream, or homemade German vanilla sauce.
Nutrition
Originally published on The Daring Gourmet July 26, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
SO good! I made it exactly as the recipe is written the first time, with the exception of adding probably a third of a cup extra rhubarb. As one review were noted, it is challenging to technically “cream“ the unsalted butter and sugar together due to the ratios, but this turned out incredible. I also made the, German vanilla sauce as recommended and OMG! This recipe is hit. I have been making rhubarb recipes every spring and early summer for years and this is one of my new favorites. Knocked it outta the park. Thank you!
Oh I’m so glad you enjoyed the cake and vanilla sauce and really appreciate the feedback, thank you Julie!
Made this yesterday to share with friends & colleagues, by gram weight, doubled in a 9*13” pan. Added 2t frozen OJ concentrate & generous tsp orange zest (orange & rhub ab-fab & freezer use-up to boot). Streusel from my freezer stash, sliced almonds on top (another flavour combo & freezer use-up). Pan a bit full, 2*8*8=128 compared w 9*13=117, but that just made a slightly taller cake. Do I sound exceptionally pleased ;) ? Vielen Dank, Barbara (Rhabarber was my childhood nickname as I’d be sent out to pull some stalks & would come in with a mouthful raw)
Wonderful! I’m thrilled it was a success and appreciate the feedback, thank you Rhabarber! :)
So delicious and easy, too! It would be good with just about any fruit.
Thank you so much, Krista, and agreed – it’s a great base for a variety of fruits!
Wonderful. Easy to make. Not overly sweet. Excellent way to put the rhubarb from the garden to use. Thank you for sharing your family recipe.
Thank you so much, Carol, I’m happy you enjoyed it and appreciate the feedback!
Delicious. I am making it a second time but will be adding a bit of cinnamon to the topping (personal preference) although it doesn’t need it.
Perfect, Lynda, and I’m happy you enjoyed it, thank you very much!
recipe for the streusel topping wrong, do not melt the butter
Thanks for the recipe. It’s very good.
One question… I was skeptical about using a 8 X 8 cake pan for it, with that much batter and three leavening agents. And it did end up rising a few centimetres above the pan and eventually collapsed a bit in the middle when cooled. Would this recipe not work better in a 9 X 13 pan?
Thank you for the feedback, Christo, I’m happy you enjoyed it! I haven’t had that problem using an 8×8 pan and I’m wondering if the issue was the weight of the rhubarb, the solution maybe being to cut the rhubarb chunks smaller? I think a 9×13 pan would result in a cake that’s pretty flat.
This is a great recipe. I have been making this for several years now and have had many requests for the recipe. Even my son who doesn’t eat cake ( he prefers pies) has a big piece when I serve this. Thanks for such a wonderful recipe that has become a fan favourite in our large family.
I’m beyond thrilled to hear that, Beth, thanks so much for letting me know! <3
Please note that although the recipe states to cream the butter and sugar until pale and fluffy this is impossible due to ratio of sugar and butter used so instead should state beat well as I thought I was doing something wrong and started over. Otherwise, cake turned out really well, very moist and I’d make it again.
I’m so glad you enjoyed it, Kay, and thank you for the feedback! I looked and noticed that the written instructions in the blog post did not mention beating the butter and sugar until pale and fluffy but somehow that verbiage was added to the recipe card. Thanks for catching that, I’ve updated it.
Do you think it would be possible to use apples instead of rhubarb in this recipe please?
Absolutely, Wendy! Happy baking!
This is a delicious way to use rhubarb. I will use a bit more rhubarb next time I make it. Do you know if it freezes well? I’m worried the rhubarb will get watery.
Hi Bieny, I haven’t tried freezing it but I’ve had some readers report that they did so successfully – just took the cake out of the freezer and let it thaw at room temperature.