This super easy German rhubarb cake is buttery and crumbly, yet has a moist, fruity filling. The slightly sour rhubarb combined with the sweet streusel makes for a wonderful pairing. I like to serve the cake with some freshly whipped cream or vanilla ice cream.
Here in Germany, I make this old-fashioned cake at least once a year when the garden starts bursting with rhubarb. After baking the rhubarb streusel coffee cake, I usually go on to make a rhubarb tart, and turn the rest into rhubarb compote.
I don’t need much of an excuse to make Streuselkuchen. Streusel are the German answer to crumble cakes. I bake Apple or Plum Streusel kuchen in the autumn, and in the summer I made cherry streusel cake. This is my spring cake!
How to make this German Rhubarb Cake
This cake is super simple. You use the same dough for both the crust and the streusel topping. It’s a shortcrust pastry, and the ingredients you’ll need are: sugar, butter, egg, vanilla extract (affiliate link), salt, and all-purpose flour.
The filling is mostly made with fresh rhubarb, plus a little sugar and vanilla extract (affiliate link) to balance the sourness. The secret is to use cornstarch—this helps prevent a soggy, wet cake.
This recipe is somewhat like a rhubarb pie, because the filling is moist and not sunken into the batter like in other cakes. It uses the same crust as my German apple pie recipe —but with streusel on top.
Recipe Steps
Please jump to the printable recipe card for more detailed instructions.
- Prepare the dough: In a large mixing bowl, knead all the ingredients for the dough together until you have a smooth but not overly sticky dough. Remove ¼ of the dough and refrigerate it to use for the streusel later. Press the remaining dough into a springform pan to form the crust.
- Prepare the filling: Chop the rhubarb into 2 cm / 1-inch pieces and place it in a saucepan with the sugar. Let it sit for 10 minutes, then sprinkle the cornstarch over the rhubarb. Briefly bring to a boil to bind the cornstarch with the fruit.
- Assemble: Pour the rhubarb mix into the prepared crust, and use the remaining dough from the fridge to create the streusel topping. Bake at 180°C/350°F for about 1 hour.
How to serve
This cake can be served chilled or lukewarm. It pairs beautifully with vanilla or cream. I often serve it with a bit of German custard or vanilla ice cream. Traditionalists will opt for a dollop of freshly whipped cream.
Storage
This cake keeps well in an airtight container at room temperature for up to two days. You can also make it a day ahead—the streusel will stay nice and crunchy.
If you’d like, you can freeze individual slices. Defrost at room temperature, then briefly crisp them up in the oven before serving.
More German Streusel Cakes
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Recipe
Rhubarb Streusel Cake (Rhabarberkuchen)
Equipment
Ingredients
For the cake crust
- 100 g sugar
- 150 g butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch salt
- 300 gr flour
For the rhubarb filling
- 900 g rhubarb
- 100 g sugar
- 1 teaspoon vanilla extract
- 3 tablespoon corn starch corn flour (UK)
Instructions
- In a large mixing bowl, add the softened butter and sugar. Beat with a stand mixer or hand mixer fitted with a dough hook until the mixture is creamy. Add the egg and vanilla extract (affiliate link), and mix until fully combined. In a separate bowl, whisk the flour and salt together, then add to the wet ingredients. Mix until a smooth dough forms. The dough should be soft but not overly sticky.100 g sugar, 150 g butter, 1 egg, 1 teaspoon vanilla extract (affiliate link), 1 pinch salt, 300 gr flour
- Transfer the dough to a floured work surface. Remove ¼ of the dough (for the streusel later) and store it in the fridge until needed. Divide the remaining dough into two parts. With floured hands, roll one portion into a log and press it around the edge of a greased pie dish or springform pan (use a 9-inch/23 cm pan). Press the dough up the sides to form a crust about 2 inches (5 cm) high.
- Roll out the remaining portion of dough and press it evenly into the bottom of the pan to form the pie base.
Prepare the filling
- Preheat your oven to 350°F (180°C).
- Rinse the rhubarb under running water and slice into ¾-inch (2 cm) pieces. No need to peel the rhubarb—the skin adds a beautiful red color.
- Place the rhubarb in a saucepan and mix in the sugar. Let it sit for about 10 minutes until it begins to release its juices.
- Stir in the cornstarch and vanilla extract (affiliate link). Bring the mixture to a boil and briefly cook for about 2 minutes, just until thickened. The rhubarb should not cook, we just want to bind the cornstarch.
- Pour the rhubarb mixture over the prepared crust. Crumble the reserved dough from the fridge over the top as a streusel.
- Bake in the oven for about 60 minutes. You can serve it cold or luke warm. Optionally pair it with whipped cream or vanilla ice cream.
Lolita O Eyerly says
The rhubarb streusel recipe calls for 100 tablespoons of sugar. Is this 100 grams? 1 Tbsp?
Marita Sinden says
Yes, sorry, Lolita! It's 100 gr. I am going to fix it as soon as I can. Thanks for pointing it out . Best Wishes Marita