German Rhubarb Crumb Cake | Rhabarberstreuselkuchen
If there’s one cake that takes me straight back to my German childhood, it’s Rhabarber-Streuselkuchen. Rhubarb crumb cake. It’s the cake that shows up every spring, the moment the first stalks are ready to harvest. Picture generous slices, served alongside coffee with a good helping of Schlagsahne on top.
This is real Kaffeeklatsch food, exactly what you would find on a grandmother’s table on Sunday afternoon. And the best part? One dough does everything. It becomes both the base and the crumble topping, which makes this recipe ridiculously simple.
As a cookbook author and heritage baker who grew up in Germany, learning these traditional methods directly from my mom and grandma, I have spent decades baking authenticGerman recipes. I am always proud to share recipes that work and wow your taste buds. This is one of them!
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What makes this Rhubarb cake special
Ingredients and substitutions
I love a recipe that proves you don’t need many ingredients to get the best flavor:
- Flour: I mostly use AP flour but have found that einkorn flour is just as good
- Sugar: granulated sugar is great but you could use brown sugar, too, for a deeper flavor
- Butter: I always recommend using the highest quality ingredients you can afford and European-style butter (such as Kerry Gold) contains less moisture giving it a better flavor and texture
- Rhubarb: feel free to use a bit more than given in the recipe card below
- Starch: I use cornstarch to thicken the fruit filling
- Vanilla extract: a little bit of vanilla extract or homemade vanilla sugar makes the rhubarb’s flavor shine
👉 My Top Pro-Tips for the Perfect Streuselkuchen
- Making the crumbs: You can use a food processor to create fine crumbs quickly but a simple handheld pastry blender or a sturdy fork gives you more control over the size of your Streusel.
- Keep Your Hands Out of the Dough: Avoid using your bare hands to mix the butter into the flour. The natural warmth from your fingers will melt the butter instantly, turning your crisp crumbs into a sticky paste and activating the gluten, which makes the baked crust tough instead of crumbly.
- Embrace the Dry Look: When you press the bottom crust into your springform pan, it might look a little dry or sandy. Don’t panic or add liquid, the fresh rhubarb filling will release its natural juices during baking, perfectly hydrating the base layer.
- Choose Stalks for Color and Texture: Look for firm, crisp rhubarb stalks. If you prefer a pinker filling, look for the deep red stalks, though the green ones taste just as delicious and authentic!
How to make German Rhubarb Crumb Cake
This is a quick summary of the steps involved in making crusty rolls. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
1. Prepare your springform pan
Either line your springform pan with parchment paper or lightly grease and flour it.
2. Make the crumb dough
Mix up the Streusel ingredients. Press half of it into the springform pan.
3. Chill the base
Chill both the base and the crumb topping in the fridge.
4. Cook the rhubarb filling
Cook the rhubarb in a bit of butter, then add sugar, vanilla, and cornstarch.
5. Assemble and bake
Spread the filling over the base, top with the crumbs, and bake at 350°F (175°C) for 40-45 mins.
How to serve
In Germany, we almost always serve it at room temperature or just slightly warm, next to a strong cup of coffee or tea. Topping it with a spoonful of unsweetened whipped cream is how I like it best. You can also serve it with a dollop of vanilla ice cream.
How long does the rhubarb crumb cake last?
While we always love to enjoy it fresh, this Rhabarberkuchen will last 1-2 days at room temperature, up to 4 days in the refrigerator, or up to 4 months in the freezer, wrapped tightly.
Rhubarb Crumb Cake | Rhabarberstreuselkuchen
Ingredients
For the base/crumbs:
- 150 g butter
- 150 g sugar
- 300 g AP flour
For the filling:
- 800 g rhubarb
- 1 tsp butter
- 6 TBSP sugar
- 2 TBSP corn starch
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix butter, sugar, and flour with a fork or pastry blender until coarse crumbs form.
- Press about one half into the bottom of a greased 9-inch springform pan.
- Transfer the dough in the springform pan and the remaining crumbs to the refrigerator.
- Preheat the oven to 350˚F.
- Clean and cut rhubarb into small pieces.
- Over medium heat, melt the butter in a small pot. Add the rhubarb and cook until softened, stirring every so often.
- To the pot, add the remaining filling ingredients and cook for 1-2 minutes.
- Remove the pot from the heat. Let the mixture cool for 5 minutes.
- Remove the base and the crumbs from the refrigerator.
- Spread the rhubarb mixture over the crust. Sprinkle with the remaining streusel.
- Bake the crumb cake for 40-50 minutes or until golden brown.
Notes
- if the crumb mixture is too dry, you can add 1 TBSP of ice cold water at a time until it comes together
- avoid over-working the crumb mixture
- you can use this recipe with any other fruit you like
Nutrition
Other recipes you might like
If you like crumb cakes, you might also like to try my Nutty Crumb Cake | Einfacher Streuselkuchen.
Has your rhubarb been producing well? Then you can always make Rhubarb Jam.
For all my fellow sourdough lovers, I highly recommend trying this Sourdough Rhubarb Cake!
