Rhubarb Cake with Streusel (Rhabarberstreusel)

5 from 8 votes

Rhubarb Cake with Streusel (Rhabarberstreusel)

This rhubarb cake with streusel topping is the perfect tart and sweet spring and early summer cake. This easy sheet cake is just like the one my Oma (grandma) always made! 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 German apple cake and strawberry rhubarb strudel for some other fun cake and pastry options!

Prep Time25

Cook Time30

Resting Time1

Total Time1 55

Course: Baking, Breakfast, Brunch, Coffee, Dessert, Kaffee, Snack

Cuisine: German

Keyword: german rhubarb cake, german rhubarb recipe, German sheet cake recipe, rhubarb cake, rhubarb cake with streusel

Servings: slices

Calories: 345kcal

Equipment

1 mixer with dough hook
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 sugar
1 egg medium or large
1 teaspoon salt
½ lemon zest only

Streusel

200 grams flour
150 grams 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.

Metric - US Customary

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 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 rhubarb
200 grams flour, 150 grams 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.

Video

Notes

Do you peel rhubarb?

You don't have to peel rhubarb, especially if it's early in the season. I don't remember my Oma ever peeling it, if that helps! Later in the season, the amount of oxalic acid increases in the peel. Oxalic acid can harm your health if consumed in large quantities, although the amount found in the rhubarb stalks is very low. Either peeling the rhubarb or blanching it (and discarding the water afterward) can help to reduce the amounts of oxalic acid found in rhubarb (if you're concerned). Using milk products or other calcium-rich products in the cake recipe also helps to decrease the amount of acid left, as it binds with the calcium before reaching the stomach. But don't be scared. Rhubarb has far more health benefits than any intention of harming you!

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.

Nutrition