This simple rhubarb cake with streusel topping is the perfect tart and sweet spring and early summer cake. Served sheet cake style like my Oma (grandma) always did, it'a ALWAYS a hit!
The fluffy yeast-based cake makes this a pastry-like treat that's great for snack time, dessert and even breakfast! The buttery streusel topping adds just enough sweetness to perfectly balance out the sour rhubarb.
My mom taught me to love rhubarb (which is actually a vegetable) and I am so happy she did! Definitely also check out my easy rhubarb muffin recipe, Baumkuchen recipe (german tree cake), German apple cake recipe and strawberry rhubarb strudel recipe for some other fun cake and pastry options!
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Ingredients for rhubarb cake
Here are the simple ingredients I use for making the most delicious rhubarb cake with streusel, just like my Oma made it. Click here for the detailed amounts.
- Flour. I simply use all-purpose flour for making the yeast dough that's the base of this cake as well as the streusel topping.
- Yeast. Because it's hard to find fresh yeast like it's commonly used in Germany, I use active dry yeast. Works just as well! Make sure to store it in the fridge, so it lasts longer.
- Milk. I use 2% cow's milk because that's what the kids drink and we always have it on hand. The calcium in the milk also helps to bind with the oxalic acid in the rhubarb stalks. A win-win. You can of course use any cow's milk or plant-based milk you like to use.
- Butter. I always buy mine in bulk at Costco and I use their New Zealand grassfed butter. It's also salted, so feel free to not add any extra salt to the cake. My Oma never added salt, but it helps to bring out the flavors of the cake.
- Sugar. This cake is not overly sweet. In fact, it's a perfect barely sweet and tart combination with the rhubarb. If you like your cake a little sweeter, you can also sprinkle more sugar on top of the rhubarb before adding the streusel and baking it. That's what my Oma always did, although I don't add extra sugar.
- Egg. There is just one egg that goes into the dough base for the cake.
- Salt. Feel free to add a little salt to help bring out the flavors of this cake. My Oma never added salt, but I think it makes it taste better.
- Lemon. I like adding some lemon zest into the yeast cake base for a bright flavor note.
- Vanilla. A little vanilla extract in the streusel helps those buttery crumbles taste even more like a warm hug on top of the cake.
- Rhubarb. Did you know rhubarb is technically a vegetable? Make sure to trim off the leaves and ends before using, as they contain higher amounts of oxalic acid.
How to make it
Making this fan-favorite rhubarb cake is actually simple! Let me give you an overview here. Detailed step-by-step instructions are below.
- Activate the yeast. Mix yeast with lukewarm milk and let sit until bubbly. Need help with building your confidence when using yeast? Check out my free yeast tips guide!
- Make the dough. Combine dry ingredients, then mix in yeast mixture, egg, lemon zest, and butter. Knead until smooth.
- Let it rise. Cover and let rise in a warm spot until doubled in size.
- Shape the base. Spread dough onto a parchment-lined baking sheet.
- Add rhubarb. Trim and chop rhubarb, then evenly distribute over the dough.
- Top with streusel. Mix streusel ingredients until crumbly and sprinkle over the rhubarb.
- Bake until golden brown and cooked through.
- Serve: Cut into squares and enjoy with freshly whipped cream.
Rhubarb Tips
Germans are quite obsessed with rhubarb, the vegetable that acts like a fruit. So here a few tips ranging from peeling to storing it.
Do You Need to Peel Rhubarb?
Not usually! For most baking recipes, like this sheet cake, there's no need to peel rhubarb. The skin softens during baking, and leaving it on adds beautiful color. The only time you might peel rhubarb is if it's very mature and stringy, but even then, a quick trim is usually enough.
When Is Rhubarb in Season?
Rhubarb season typically runs from April through June, with peak harvest in May in many regions. It’s one of the first spring vegetables to show up at farmers’ markets and grocery stores, making it a popular ingredient in early spring and Mother's Day baking.
Is Rhubarb Healthy?
Yes! Rhubarb is low in calories and high in fiber. It also contains vitamin K, calcium, and antioxidants. Just remember that rhubarb is quite tart, so it’s often paired with sugar or sweet toppings, like the streusel in this recipe!
Can you freeze rhubarb cake?
The rhubarb 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 after the rhubarb season ends.
Video
Ready to make my easy rhubarb cake with me? Check out this short video. And if I can make it with a baby strapped to me, you can definitely make it!
More rhubarb recipes!
I am a huge fan of my strawberry rhubarb strudel, especially with a side of vanilla bean ice cream!
These rhubarb muffins are so simple and quick!
The BEST Rhubarb Cake Recipe
Equipment
- 1 baking pan half sheet size
- 1 Parchment Paper so the cake doesn't stick when baking
Ingredients
Yeast Dough
- 500 grams all-purpose flour
- 7 grams active dry yeast one little pouch
- 250 milliliters milk I used 2%, but any milk will work
- 100 grams butter room temperature
- 75 grams granulated sugar
- 1 egg size US medium or large
- 1 teaspoon salt
- ½ lemon zest only
Streusel
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 150 grams butter
- 1 pinch salt
- 1 teaspoon pure vanilla extract
Topping
- 4 stalks rhubarb I used large ones. If using small ones, use 8 to 10.
Instructions
- Combine yeast, lukewarm milk and let sit for 5 minutes or until bubbles start to form.7 grams active dry yeast, 250 milliliters milk
- Sift together flour, 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. Cover and let rise in a warm spot until the dough has doubled to 1½ its size, about 1 hour.500 grams all-purpose flour, 100 grams butter, 75 grams granulated sugar, 1 egg, 1 teaspoon salt, ½ lemon
- Using your hands, spread out onto a half sheet baking pan prepped with parchment paper.
- Trim the ends of the rhubarb and cut it into 1 in (about 2 cm) pieces. You do not need to peel or boil the rhubarb (see my note below). Evenly cover the dough with it. You can optionally sprinkle a little sugar on top like my Oma did (but I think the streusel adds enough sweetness).4 stalks rhubarb
- 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 rhubarb200 grams all-purpose flour, 150 grams granulated sugar, 150 grams butter, 1 pinch salt, 1 teaspoon pure vanilla extract
- Bake at 390℉ (200℃) for about 30 minutes, or until the edges are browned and the streusel start to brown (a toothpick should come out clean after baking).
- Cut into 16 squares and serve with freshly whipped cream (I add a little powdered sugar to sweeten and some vanilla extract). Keep the whipped cream cool until ready to serve.
webadmin
Hi my little cute girl! Love your post <3 and your RHUBARB STREUSEL CAKE! Have a nice weekend ;-* mom
dirndlkitchen
Danke, MAMA! :-*
Tamra Kramer
It was great to meet you in Dallas this week! I love rhubarb, so I look forward to trying this cake. We have a rhubarb simple syrup at vomFASS that is delicious!
dirndlkitchen
Hi Tamra! It was great to meet you as well! 🙂 This recipe is super simple and very satisfying! I hope you will try it soon!