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German Rhubarb Crumble Cake

A delicious dessert combining the tartness of rhubarb with a crumbly topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: German
Calories: 235
Ingredients Method Notes

Ingredients
  

For the cake
  • 2-3 stalks fresh rhubarb, chopped Use fresh rhubarb for best flavor
  • ½ cup unsalted butter, softened Add more for greasing the pan if needed
  • ¾ cup white granulated sugar
  • 2 pieces eggs Room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 cup buttermilk
For the streusel topping
  • 1 cup all-purpose flour
  • ½ cup white granulated sugar
  • ½ cup cold butter Chilled for better crumbles

Method
 

Preparation
  1. Wash the rhubarb stalks and chop them into small pieces.
  2. In a mixing bowl, combine 1 cup of flour, ½ cup of sugar, and ½ cup of cold butter. Mix until crumbly and chill in the refrigerator.
  3. In a separate bowl, cream together the softened butter and remaining sugar. Beat in the eggs one at a time, then add the vanilla extract until well combined.
  4. Gradually add the remaining flour, baking powder, and a pinch of salt alternately with buttermilk; mix until just combined.
  5. Preheat the oven to 350°F (175°C). Grease your baking pan.
  6. Pour the cake batter into the greased pan, fold the chopped rhubarb into the batter, and sprinkle the chilled topping over it.
Baking
  1. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
Cooling
  1. Allow the cake to cool in the pan before transferring to a wire rack. Let it cool completely before serving.

Notes

For serving, dust with powdered sugar or pair with Greek yogurt for added protein. Can be stored in an airtight container for 4-5 days or frozen for up to 3 months.