Mama Ute's Spring Favorite: Rhubarb Streusel Cake

Sweet German Yeast Cake Recipe with Rhubarb and Streusel

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So much has been going on in the past few weeks (a little summary here, feel free to skip to the next paragraph for the food)! For one, I decided to start a second blog naming it "dirndl mama" - coming super soon, I promise! There, I will be focusing on family, the progress of building our house (it's been quite the process!) and all that baby stuff that you foodies may or may not care about. I will keep you posted on when that is going live, so make sure to stay tuned! Secondly, I went to Dallas earlier this week to speak at a German company's national meeting called "Vom Fass." You may be familiar with their delicious oils, vinegars, wines and fine foods since the company has stores all across the US. I got to present about influencer marketing and meet the German and US folks behind Vom Fass, which was a phenomenal experience (and even got to meet one of the founders of Liebeskind Berlin, THE most well-known German handbag brand! I was just a little star-struck!). Since getting back, I have been trying to catch up with my day job and am about there! 🙂

Cake Talk

You knew it was coming, the big talk behind today's cake! And I could write a love story about it! My mom has taught me to love rhubarb. Being naturally tart, it helps wonders to add some sugar into the mix. The simple yeast dough I prepared as a base has some of that in it, but isn't naturally sweet enough to balance the sourness. The streusel topping does just that accompanied by the sugar glaze drizzle on top! This cake it heavenly and so easy to make. I spread it out over an entire sheet pan, which got me 20 pieces (or 16 if you cut larger slices). The streusel cake freezes very well, too, if you have some cake leftover. This will help get you through your rhubarb cravings and sugar lows for weeks to come! I hope you enjoy the recipe below as much as my mama and I do and will subscribe to my blog, so you never miss out on new, German recipes!

Pink Bubbles, Bitte!

What better way to celebrate a successful week on a Sunday afternoon during cake and coffee time than with a sparkling glass of pink bubbles? Schlumberger winery from Austria makes a super delicious Rosé Sparkling! Garnish the flutes with a couple of flowers or raspberries, have some friends over for a little afternoon "tea" party (of course bubbles work!), and sip away! This  Austrian gem pairs perfectly with the rhubarb streusel cake recipe I am featuring today, a little sweet and a little tart. In case you're just not sure where to find Schlumberger in your area, make sure to reach out here and find out which liquor stores carry it where you are!

Uncle Axel's Family Recipe Up Next!

If you try out this recipe, make sure to leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes!   Rhubarb not your thing or you're just craving savory (believe me, I know all about cravings these days!)? Next week I will share one of my uncle Axel's favorite meal: Kasseler, Sausage and Potatoes - how much more German can things get?

Ingredients for about 16 Rhubarb Streusel pieces:

Dough:

• 500 g flour
• 1 package instant dry yeast
• 250 ml milk
• 100 g butter (room temperature)
• 75 g sugar
• 1 egg (medium)
• 1 teaspoon salt
• zest of ½ lemon

Streusel Topping:

• 200 g flour
• 150 g sugar
• 150 g butter, melted
• 100 g slivered almonds (optional)
• 1 pinch salt
• 1 teaspoon pure vanilla extract

Other:

• 10 to 15 stalks rhubarb, ends trimmed
• sugar glaze made of powdered sugar and water whisked together with a fork

Method:

1. Combine yeast, lukewarm milk and ⅓ of the sugar and let sit for 5 minutes or until bubbles start to form.
2. Sift together flour, remaining sugar and salt in the bowl of a standmixer. Add in the yeast mixture, lemon zest, egg and butter, then knead for 5 to 10 minutes or until you end up with a smooth dough that does not stick to the sides of the bowl.
3. Cover and let rise in a warm spot until the dough has doubled to 1.5 its size. Using your hands, spread out onto a large baking sheet prepped with parchment paper.
4. Cut rhubarb into 1 inch pieces and evenly cover the dough with it, then sprinkle with some sugar.
5. For the streusel, combine all ingredients and using an electric mixer, beat until the dough is combined and starts crumbling apart. Spread out over the rhubarb and bake at 390 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes, or until the edges are browned and the streusel start to brown (a toothpick should come out clean after baking).If desired, make a simple sugar glaze using powdered sugar and some water to decorate the cake. Guten Appetit!