German Rhubarb Streusel Cake Recipe

Ingredients and Equipment

Rhubarb Preparation

When it comes to preparing rhubarb for a German Rhubarb Streusel Cake, certain ingredients and equipment are necessary to ensure the best results.

The main ingredient in this recipe is rhubarb, which should be chosen based on its firmness and tartness. For this cake, look for stalks with a deep red color and a slightly waxy texture, as these will provide the best flavor and texture.

In addition to the fresh rhubarb, you’ll need to have some basic pantry staples on hand, including all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon, and unsalted butter. You may also want to have some confectioner’s sugar on hand for dusting the finished cake.

For equipment, you’ll need a few essential items to prepare and bake the rhubarb. A sharp knife is necessary for cutting the rhubarb into uniform pieces, while a measuring cup or digital scale will come in handy for accurately measuring out ingredients. You may also want to have a pastry blender or your fingers to work the butter and sugar together until they form a crumbly mixture.

In terms of baking equipment, you’ll need a 9-inch (23cm) springform pan with a non-stick coating to prevent the cake from sticking during removal. A set of measuring cups, a medium-sized bowl for whisking together wet ingredients, and a large mixing bowl for combining dry ingredients will also be necessary.

Lastly, don’t forget to have some parchment paper or a silicone mat on hand for lining the baking pan, which will make it easier to remove the cake once it’s baked.

1 pound fresh rhubarb

To make the delicious German Rhubarb Streusel Cake, you will need the following ingredients:

Main Ingredients

1 pound fresh rhubarb, cut into 1-inch pieces
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Streusel Topping

1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened

In addition to the ingredients, you will also need the following equipment:

Mixing and Baking Equipment

Stand mixer or hand mixer
Whisk attachment or wire whisk
9-inch round cake pan (unmolded)
Non-stick cooking spray or parchment paper

Serving and Storage Equipment

Serving plate or cake stand
Cake knife or sharp bread knife

1/4 cup granulated sugar (University of California, Davis recommends using a mixture of sugars for optimal flavor)

The ingredients required for the German Rhubarb Streusel Cake recipe include a variety of sweet and savory elements that come together to create a delightful dessert.

Here is a comprehensive list of ingredients:

2 1/4 cups all-purpose flour: This will serve as the base for the cake, providing structure and texture.
1 cup granulated sugar: University of California, Davis recommends using a mixture of sugars for optimal flavor, so you may want to consider combining granulated sugar with brown sugar or turbinado sugar.
1/2 cup unsalted butter, softened: The butter will add richness and moisture to the cake.
4 large eggs: The eggs will provide structure and leavening to the cake.
2 teaspoons baking powder: This will help the cake rise and give it a light texture.
1 teaspoon salt: A pinch of salt can enhance the flavors in the cake and balance out the sweetness.
1 cup chopped fresh rhubarb: The star of the show, the rhubarb will add natural sweetness and a pop of color to the cake.

Streusel topping ingredients:

1/4 cup granulated sugar: This will add a sweet and crunchy texture to the streusel topping.
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces: The cold butter will help create a crumbly streusel topping.

As for equipment, you will need:

Mixing bowls
Measuring cups and spoons
Electric mixer (stand or handheld): This will come in handy for creaming the butter and sugar, beating the eggs, and mixing the batter.
9×13-inch baking dish
Silicone spatula

2 tablespoons cornstarch

To make this traditional German Rhubarb Streusel Cake, you will need to gather the following ingredients:

2 large eggs
1 cup (200g) granulated sugar
1/2 cup (120g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup (55g) unsalted butter, softened
2 tablespoons cornstarch (to absorb excess moisture from the rhubarb)
1 cup (120g) chopped fresh rhubarb
Confectioners’ sugar for dusting (optional)
To prepare the equipment, you will need:
A large mixing bowl
A hand mixer or stand mixer with beaters
A whisk
A measuring cups and spoons
A 9-inch (23cm) round cake pan, greased and floured
A pastry blender or a fork for mixing the streusel topping
A cutting board and knife for chopping the rhubarb and sugar

1 tablespoon lemon juice

To make this delicious German Rhubarb Streusel Cake, you’ll need to gather the following ingredients:

1 cup (200g) granulated sugar
2 large eggs
1/2 cup (115g) unsalted butter, softened
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups fresh rhubarb, cut into 1-inch pieces
1 tablespoon lemon juice

For the streusel topping, you’ll need:

1/2 cup (55g) granulated sugar
1/4 cup (50g) all-purpose flour
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into small pieces
1/2 cup chopped almonds or walnuts (optional)

In addition to these ingredients, you’ll need the following equipment:

A 9-inch round cake pan (preferably a springform pan)
A mixing bowl for whisking the egg mixture
A separate mixing bowl for creaming the butter and sugar
An electric mixer or stand mixer with a whisk attachment
A measuring cup and spoons
A rubber spatula
A pastry blender or your fingers for working the cold butter into the streusel mixture

Cake and Streusel Toppings

The German Rhubarb Streusel Cake recipe requires a variety of ingredients and equipment to produce a delicious and visually appealing dessert.

For the cake, you will need:

Rhubarb: 2 pounds fresh rhubarb, cut into 1-inch pieces
All-purpose flour: 2 cups
Baking powder: 2 teaspoons
Granulated sugar: 1 cup
Large eggs: 4, at room temperature
butter, softened: 1/2 cup
1 teaspoon
Vanilla extract: 1 teaspoon

For the streusel topping, you will need:

All-purpose flour: 1/2 cup
Granulated sugar: 1/4 cup
Cold butter, cut into small pieces: 6 tablespoons
Almond extract: 1/4 teaspoon
Salt: 1/8 teaspoon

To prepare the streusel topping, combine the flour and granulated sugar in a bowl and whisk until combined. Add the cold butter and use your fingers or a pastry blender to work it into the flour mixture until it resembles coarse crumbs.

For the cake, preheat your oven to 375°F (190°C) and grease two 9-inch round cake pans. In a medium-sized bowl, whisk together the flour, baking powder, salt, and granulated sugar. In a separate large bowl, whisk together the eggs, softened butter, and vanilla extract.

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Gently fold in the rhubarb pieces.

Divide the batter evenly between the two prepared pans and smooth the tops. Sprinkle the streusel topping over each cake layer, leaving a 1-inch border around the edges of each pan.

Bake for 40-45 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

1 1/2 cups allpurpose flour (The United States Department of Agriculture suggests using unbleached flour for best results)

To make a delicious German Rhubarb Streusel Cake, you will need to gather the following ingredients and equipment.

The main ingredients include:

1 1/2 cups all-purpose flour: The United States Department of Agriculture suggests using unbleached flour for best results.
This type of flour provides structure and texture to the cake, making it light and fluffy.

Other essential ingredients include:

1 cup granulated sugar: This adds sweetness to the cake, balancing out the tartness of the rhubarb.
2 teaspoons baking powder: Leavening agent that helps the cake rise and gives it a light texture.
1/4 teaspoon salt: Enhances flavors and helps control yeast growth in this case, not necessary since there’s no yeast but better to have it just in case.

For the streusel topping:

1/2 cup all-purpose flour: Same as above, used for structure and texture.
1/4 cup granulated sugar: Adds sweetness and crunch to the streusel topping.
1/4 cup unsalted butter, melted: Moistens and adds flavor to the streusel topping.

For the rhubarb mixture:

2 cups fresh or frozen rhubarb, cut into 1-inch pieces: Provides tartness and texture to the cake.
1/4 cup granulated sugar: Adds sweetness and helps bring out the flavor of the rhubarb.
You will also need the following equipment:
A large mixing bowl for combining dry ingredients.
An electric mixer or whisk for creaming butter and sugar.
A measuring cup for accurately measuring liquids.
A rubber spatula for scraping sides of bowls and folding in ingredients.
A 9-inch round cake pan, greased and floured for baking the cake.
This equipment ensures that all ingredients are properly combined and distributed, resulting in a delicious and tender German Rhubarb Streusel Cake.

1 cup granulated sugar

The ingredients required for this recipe include:

1 cup granulated sugar
2 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 teaspoons vanilla extract
2 cups chopped fresh rhubarb
Streusel topping ingredients:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces

The equipment required for this recipe includes:

9×13-inch baking dish
Mixer or stand mixer with paddle attachment
Whisk
Dry measuring cups and spoons
Dutch oven or regular oven for baking
Bench scraper or spatula for mixing the batter and streusel topping

2 teaspoons baking powder

The key ingredients that go into making a delicious German Rhubarb Streusel Cake include:

For the cake, you will need:

1 3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
3 cups chopped rhubarb (fresh or frozen)
For the streusel topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup chopped pecans (optional)

The equipment you will need to make this German Rhubarb Streusel Cake includes:

A large mixing bowl
A hand mixer or stand mixer
A measuring cups and spoons
A whisk
A rubber spatula
A 9-inch round cake pan (greased and floured)

1 teaspoon salt

To make this delicious German Rhubarb Streusel Cake, you will need to gather the following ingredients:

For the cake

1 ¾ cups all-purpose flour,
2 teaspoons baking powder,
1 teaspoon salt,
½ cup unsalted butter, softened,
¾ cup granulated sugar,
¼ cup packed brown sugar
2 large eggs,
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice

For the streusel topping

¾ cup all-purpose flour,

½ cup granulated sugar,

1/4 cup cold unsalted butter, cut into small pieces,

1 teaspoon ground cinnamon.

For the rhubarb

2 cups fresh rhubarb, trimmed and cut into 1-inch pieces,
½ cup granulated sugar.
The following equipment is required to prepare this recipe:
A 9×13-inch baking dish,
An electric mixer (stand or handheld),
A medium bowl for whisking the eggs and lemon juice,
A separate large bowl for creaming the butter and sugars,
A rubber spatula for scraping down the sides of the bowl, and
A handheld electric mixer or a whisk for beating the egg mixture.

Note that some ingredients like all-purpose flour, granulated sugar, and brown sugar are considered pantry staples in many recipes. If you already have these ingredients stocked in your kitchen, make sure to check their expiration dates before using them.

1/4 cup unsalted butter, softened

The ingredients for this traditional German Rhubarb Streusel Cake recipe include a variety of items that contribute to its unique flavor and texture.

The first essential component is unsalted butter, which serves as the base for the streusel topping and helps to bind the other ingredients together. To ensure optimal performance, it’s recommended that the butter be softened to a consistency that’s neither too hard nor too soft.

Specifically, you’ll need 1/4 cup of unsalted butter, which translates to about half of the typical size of a standard butter stick found in most supermarkets. This small but crucial amount is essential for creating the signature crumbly texture and rich flavor of the streusel topping.

When selecting your butter, be sure to choose an unsalted option to avoid adding unnecessary saltiness to your cake. Salted butter can also affect the balance of flavors in other ingredients, so it’s best to stick with a neutral-tasting alternative for this recipe.

To further enhance the texture and appearance of your streusel topping, you’ll want to make sure that all of your ingredients are properly measured and prepared before starting. This includes having the correct ratio of flour, sugar, and spices on hand, as well as any other additional mix-ins that you may be using.

In terms of equipment, you’ll need a few basic items to help prepare and assemble your cake. These might include:

A medium-sized bowl for creaming together the butter and sugar
A separate large bowl for whisking together the flour mixture and eggs
An electric mixer or food processor for efficiently combining and aerating ingredients
A 9-inch round cake pan, greased and floured to ensure easy release of the finished cake
Optional: a pastry blender or fork for cutting cold butter into smaller pieces during the streusel preparation process
By having all of these ingredients and equipment on hand, you’ll be well-prepared to create a delicious German Rhubarb Streusel Cake that’s sure to impress your friends and family.

1 large egg

The Ingredients required to prepare the German Rhubarb Streusel Cake include:

1 large egg (room temperature)
150g unsalted butter, softened
100g granulated sugar
250g all-purpose flour
1 tsp baking powder
0.5 tsp salt
2 stalks fresh rhubarb (about 225g), trimmed and cut into 1-inch pieces
100g granulated sugar

The Equipment needed for this recipe includes:

Large mixing bowl
Electric mixer with whisk attachment
Measuring cups and spoons
Whisk
Rubber spatula
20cm springform pan, greased and floured
Baking sheet lined with parchment paper (for cooling the rhubarb)

Instructions

To make a classic German Rhubarb Streusel Cake, you’ll need the following ingredients:

For the cake:

2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
Salt to taste (about 1/8 teaspoon)

For the streusel topping:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup chopped fresh rhubarb (about 2 stalks)

For the glaze:

1 cup powdered sugar
2 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Now, let’s move on to the equipment needed for this recipe:

A medium-sized mixing bowl
A large mixing bowl
A hand mixer or stand mixer
A whisk
A measuring cups and spoons
A 9-inch round cake pan (un-greased)
A parchment paper liner
An oven thermometer
Now, let’s go through the instructions for making this delicious German Rhubarb Streusel Cake:
Preheat your oven to 375°F (190°C). Make sure you have an oven thermometer to ensure accurate temperature reading.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and mix until a crumbly mixture forms.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Pour the batter into the prepared cake pan and smooth out the top.
For the streusel topping, mix together the flour, sugar, and cold butter in a separate bowl until crumbly. Stir in the chopped rhubarb.
Sprinkle the streusel topping evenly over the batter.
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.
1 Once the cake is done, let it cool for 5-7 minutes before transferring it to a wire rack to cool completely.
1 Drizzle the prepared glaze over the cooled cake.

Preheat the oven to 375°F (190°C)

To make the delicious German Rhubarb Streusel Cake, you will need to gather the following ingredients:

For the cake:

2 1/4 cups (285g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
3 large eggs, at room temperature
2 cups (250g) fresh rhubarb, cut into 1-inch pieces

For the streusel topping:

1/2 cup (60g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (30g) unsalted butter, cold and cut into small pieces

Equipment needed:

9×13-inch baking dish or a large rectangular cake pan
Mixing bowls
Measuring cups and spoons
Electric mixer or wooden spoon for creaming the butter and sugar
Whisk for beating the eggs and folding in the flour mixture
9-inch springform pan or a round cake pan (if desired to make individual servings)

Note: Ensure your oven is preheated to 375°F (190°C) before baking. This will guarantee that the streusel topping doesn’t burn during the cooking time.

Prepare the rhubarb mixture and set aside

To prepare the rhubarb mixture for the German Rhubarb Streusel Cake, you will need to gather a few ingredients and equipment. First, let’s start with the necessary ingredients:
The ingredients needed for the rhubarb mixture include 1 pound of fresh rhubarb, 1/2 cup of granulated sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice.
Now, let’s move on to the equipment you will need:
You will need a large bowl to mix together the sliced rhubarb, sugar, and cornstarch. A separate bowl is also required for whisking together the egg and lemon juice mixture.
A pastry brush or spoon will come in handy for coating the edges of the cake pan with butter or non-stick cooking spray before adding the batter.
A 9-inch round springform pan is ideal for baking this German Rhubarb Streusel Cake, as it allows for easy removal and presentation after baking.

Author
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Percival Langley

Gourmet Expert at myfab5.com

Percival Langley, the creative force behind this site, holds the unique and delectable title of Gourmet Expert. With a passion for elevating the culinary experiences of our furry companions, Percival shares delightful and nutritious recipes that go beyond the ordinary. His site is a go-to resource for pet owners seeking to pamper their pets with gourmet treats and meals. Percival's expertise in crafting delicious and health-conscious pet cuisine is evident in the tasteful and innovative content he curates. For those who believe in treating their pets to a culinary adventure, Percival Langley's site is a flavorful journey into the world of gourmet pet delights.

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