German Rhubarb Streusel Cake Recipe (Rhabarber Streuselkuchen)

What Is Rhabarber Streuselkuchen (Rhubarb Streusel Cake)?

Rhubarb Streusel Cake is a traditional delicious German fruit cake. It has a moist buttermilk cake base, fresh rhubarb, and a crumbly streusel topping. It’s a dessert that is perfect for the summer, and not only!

I usually make this Rhabarber Streuselkuchen, when i can get fresh and in season rhubarb. It’s often served during coffee hour wich known as “Kaffee und Kuchen,” in Germany. It’s a tradition of having coffee and cake in the afternoon. I really love this tradition.

Key Ingredients & Substitutions for Rhubarb Streusel Cake

Fresh Rhubarb: It’s the star of the cake! Use fresh and firm stalks. If rhubarb is out of season, frozen rhubarb works too. Just thaw and drain it first, because otherwise it will make the cake to wet.

Buttermilk: Adds tanginess and keeps the cake moist. If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.

Butter: Unsalted butter gives the cake and streusel its rich flavor.

Sugar: Granulated sugar sweetens the cake and balances the tartness of the rhubarb. You can use brown sugar for a deeper flavor in the streusel.

Flour: All-purpose flour works perfectly. For a gluten-free version, use a 1:1 gluten-free flour blend.

Eggs: Essential for structure and moisture in the cake.

Vanilla Extract: Adds a warm, sweet aroma.

Streusel Topping: Made with flour, butter, and sugar, it’s the crowning glory of the cake. Add a pinch of cinnamon for extra warmth if you like.

Equipment You’ll Need

• Mixing Bowls: For the cake batter and streusel.
• Electric Mixer: Makes creaming butter and sugar much easier.
• Baking Pan: A 9×13-inch pan or similar size works best.
• Spatula: For spreading the batter evenly.
• Cutting Board and Knife: To prepare the rhubarb.

Step-by-Step Instructions for Perfect Rhubarb Streusel Cake

Step 1: Prepare the Rhubarb

1. Clean and Chop: Wash 2-3 stalks of fresh rhubarb and cut them into small pieces, about ½ inch thick. Set aside.

Step 2: Make the Streusel Topping

2. Combine Ingredients: In a bowl, mix 1 cup (125g) flour, ½ cup (100g) sugar, and ½ cup (115g) cold butter, cut into small cubes. Use your hands or a pastry cutter to form coarse crumbs. Chill in the fridge while preparing the cake.

Step 3: Prepare the Cake Batter

3. Cream Butter and Sugar: In a large bowl, cream ½ cup (115g) butter and ¾ cup (150g) sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract.
5. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups (250g) flour, 2 tsp baking powder, and a pinch of salt.
6. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with 1 cup (240ml) buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Step 4: Assemble the Cake

7. Spread Batter: Pour the batter into a greased 9×13-inch pan and smooth the top with a spatula.
8. Add Rhubarb: Scatter the chopped rhubarb evenly over the batter.
9. Add Streusel: Sprinkle the chilled streusel topping generously over the rhubarb.

Step 5: Bake

10. Bake the Cake: Preheat the oven to 350°F (175°C) and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

Expert Tips for the Best Rhubarb Streusel Cake

Choose Fresh Rhubarb: Look for bright, firm stalks without blemishes for the best flavor.

Chill the Streusel: Keeping the streusel cold ensures it bakes into beautiful, buttery crumbs.

Don’t Overmix: Overmixing the batter can make the cake dense. Mix just until the ingredients are combined.

Make It Your Own: Swap rhubarb for seasonal fruits like blueberries, apples, or even peaches for a fun twist.

Serving Suggestions

Rhubarb Streusel Cake is lovely on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream, or vanilla gelato. For a cozy afternoon treat, pair it with a cup of coffee or tea. It’s also fantastic served warm as a dessert at springtime gatherings or summer picnics.

Make-Ahead and Storage

• Make-Ahead: The cake can be baked a day in advance. The flavors develop beautifully as it sits.
• Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze individual slices in airtight containers for up to 3 months. Thaw at room temperature before serving.

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