Can I use frozen rhubarb for German Rhubarb Streusel Cake?

Yes, frozen rhubarb works well for German Rhubarb Streusel Cake. Make sure to thaw it completely and drain any excess liquid before adding it to the batter. This prevents the cake from becoming too wet and ensures a proper texture.

Why is my German Rhubarb Streusel Cake too dense?

A dense German Rhubarb Streusel Cake is often caused by overmixing the batter. Stir gently when combining the ingredients and stop as soon as everything is incorporated. Also, check that your baking powder and baking soda are fresh.

How do I know when German Rhubarb Streusel Cake is done baking?

The cake is ready when the streusel topping turns golden brown and a toothpick inserted into the center comes out clean. The edges should also slightly pull away from the sides of the pan.

Can I make German Rhubarb Streusel Cake ahead of time?

Yes, German Rhubarb Streusel Cake is perfect for making ahead. You can bake it a day in advance and store it in an airtight container. The flavors often deepen over time, making it even more delicious the next day.

German Rhubarb Streusel Cake Easy Recipe

Name: German Rhubarb Streusel Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 1/4 cup unsalted butter, softened; 1 cup granulated 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 fresh rhubarb, diced; 1/4 cup butter, melted (for streusel topping); 1/2 cup all-purpose flour (for streusel topping); 1/2 cup granulated sugar (for streusel topping)

Description

German Rhubarb Streusel Cake is a moist and tender traditional German cake made with tangy fresh rhubarb, rich buttermilk batter, and a buttery crumb topping. It is lightly sweet, easy to prepare, and perfect served on its own or with whipped cream, vanilla ice cream, or vanilla sauce.

Ingredients

Scale

1/4 cup unsalted butter, softened
1 cup granulated 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 fresh rhubarb, diced
1/4 cup butter, melted (for streusel topping)
1/2 cup all-purpose flour (for streusel topping)
1/2 cup granulated sugar (for streusel topping)

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch square baking pan.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the vanilla extract and egg, then beat until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet mixture, alternating with the buttermilk. Mix gently and do not overmix; a few small lumps are fine.
Stir in the diced rhubarb until evenly distributed through the batter.
Spoon the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine the melted butter, flour, and sugar for the streusel topping. Rub the mixture together with your fingers until crumbly.
Sprinkle the streusel evenly over the cake batter.
Bake for 35 to 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan before slicing and serving.

Notes

Use fresh rhubarb for the best texture and flavor.
If using frozen rhubarb, thaw and drain it well before adding to the batter.
Do not overmix the batter or the cake may turn dense.
The cake can be served plain or with whipped cream, vanilla ice cream, or German vanilla sauce.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 square
Calories: 378 kcal
Sugar: 35 g
Sodium: 273 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 63 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 48 mg