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 that is where our word ‘strew’ originates! I do enjoy finding out things like that, thank you.
Your streusel is, therefore, different from our crumble in that you add liquid to the mix – interesting, I must try that.
If I don’t have buttermilk can I still make it?
Hi Barbara, to ensure the proper acidity level to get a tender crumb, you can make your own “buttermilk” by stirring 1 tablespoon of white vinegar into the milk and letting it sit for 5 minutes.
I am making it a 2nd time….Just a few changes: instead of 1/4 cup butter in the cake, I accidentally used 3/4… ! I will let you know how it turns out. I also used a little over 3 cups rhubarb, because I had extra. I also made a rhubarb sauce to be served with it.
Hi, made this cake several times now and I can’t get enough of it. For the first time, I substituted white sugar for brown, but the cake it’s in the oven, so I can’t tell yet which streuseI I like better. Another thing I do differently is that I put tiny layer of cake batter, rhubarb on top and the rest of the batter on top. It’s so delicious and I always make a double batch and just bake it in rectangular glass cake pan. It turns out perfect each time I make it. My family keep on asking for more and more.
Fantastic, thanks so much, Margaret!
Hi! Do you think you could also make this recipe with red currants?
Definitely, Rita! You can really substitute most fruits and berries. I love red currants. They’re really popular in Germany where I’m from but are virtually impossible to find here in the U.S.. We planted some red currant bushes in our garden last year and are eagerly awaiting the harvest :)
I’m pretty sure the rhubarb season is over, but I lucked into some rhubarb at the organic store. I made this cake this afternoon and it was perfect! I normally reduce sugar in most recipes, but I followed yours exactly as you wrote it and it’s a keeper!
Several hours later and the house still smells fabulous.
Many thanks!
That’s terrific, Nancy, thank you! We still have a lot of rhubarb left in our garden that’s situated in the shade where it managed to escaped the heat wave this Summer. I was just thinking that I need to harvest some and make this streusel cake this week :)
Wonder how this would be as cupcakes/muffins. Anyone try it yet?
Hi Miranda, we just got back from vacation and I apologize for the delayed response. I haven’t tried making it in cupcake form and wonder if it might be a little to moist for that. If you give it a try let us know how it goes!
Could you double it and put it in a 9×13 pan?
I haven’t tried that yet, but I can’t think of a single reason why it wouldn’t work. Go for it, happy baking, and enjoy! :)
I made this last night in a 9x 13 pan, had to bahe a little longer but it turned out great
I’m so glad you enjoyed it, Mary, thank you!
Made this recipe yesterday. Well it’s all gone today! It was very good. So moist. Glad I got a chance to use my garden rhubarb.
That’s wonderful, Katie, I’m so happy you enjoyed it! We really love it, too. And you’re so lucky that you have your own rhubarb! By the way, frozen rhubarb (left to thaw and drain before added – but not squeezed dry) works really well in this cake, too, in case you have some left at the end of the Summer you want to freeze.
Hi I just tried this! Switching the white sugar to brown sugar for the streusel topping. I must say its one of the best cake I have ever made! Thank you for the recipe!
Thank you for making it, Angie, and for your feedback!
I was a little afraid to try this recipe, but really wanted to get rid of my frozen rhubarb so I gave it a go. Long story short, made it, added cinnamon to the strudel, and it was amazing. My husband loved it and it was both of ours first time trying rhubarb. Thanks for the recipe! !!!
Awesome, I’m so happy to hear that, Abby! And I’m happy that this recipe made rhubarb lovers out of both of you :) Thanks for the feedback! Best, Kimberly
This sounds so good! Any recommendations if I use frozen rhubarb? Wondering if I should thaw it or just put it in frozen?
Hi Ariane! Thank you! Yes, you can absolutely use frozen rhubarb. Just thaw it completely. Don’t squeeze out the liquid -just let it drain in a colander. It will turn out beautifully!
This looks delicious! My husbands favorite is rhubarb pie with crumb topping so I’ll have to pin this for later! I found you through MB things I know on Facebook. Have a wonderful night!
Thanks, Serena, and thank you so much for stopping by! I checked out your lovely Facebook page and am headed over to your blog now!
this looks delicious. great idea!
Thank you, huntfortheverybest!
Rhubarb is such a great thing to bake with! This cake was absolutely delicious and I will definitely make this again!