The German Streusel Rhubarb Cake is a great “Kaffee and Kuchen” cake that you will love. Rhubarb is used in the German cuisine for compote, desserts and cakes. Originally rhubarb comes from the Himalaya region and entered during the 16th century Russia then later on other parts of Europe. Rhubarb stays fresh in the fridge, wrap it in a moist cloth or freeze it: cut in small pieces and place into a freezing bag. You would never use the leaves as they contain oxalic acid that can cause poisoning if eaten in high amounts like 5kg! We never eat that much, so no worries. Enjoy this German rhubarb streusel cake – Happy Baking!
Ingredients German Rhubarb Cake
100 g butter
80 g sugar
1 package Vanilla Sugar Dr Oetker
75 g creme fraiche
180 g flour
1 tbsp heaped baking powder
1 package vanilla pudding Dr Oetker
40 g sugar
375 ml milk
125 g creme fraiche
Topping with Streusel
800 g rhubarb
200 g flour
100 g sugar + 1 pk vanilla sugar
150 g butter, cold
cinnamon to taste, powdered sugar
Baking Instructions German Rhubarb Streusel Cake
- Peel rhubarb, cut in small pieces, add sugar and let sit for about 30 min. Then drain in a sieve.
- Meanwhile mix all ingredients for the dough and fill it in a greased spring form (diameter 28cm); bake in pre-heated oven on 180 C or 370 F for 15 min. Don’t turn oven off.
- Knead all streusel ingredients until you have a crumbled dough.
- Make pudding per instructions and let it cool off while stirring, then add creme fraiche, spread onto the cake, place rhubarb pieces on top and sprinkle with streusel.
- Place again in oven and bake for 30-35 minutes. Let cool off in form.
- Dust with powdered sugar if you like.