Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.

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  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

  • Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.

  • Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.

  • Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts

331 calories; protein 4.6g 9% DV; carbohydrates 44.6g 14% DV; fat 15.3g 24% DV; cholesterol 58.6mg 20% DV; sodium 12.4mg 1% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
05/12/2020
Very simple to make and a great way to enjoy rhubarb! It turns out like a crumble but with a cookie-like base on the bottom. I didn't have vanilla sugar, but I don't think I needed it. I also used a normal cake tin - just made sure I greased it really well with butter. I'm so glad I did because it came out of the tin nicely when I did a quick flip. Will make it again! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/22/2018
I had one bag of rhubarb in the freezer from last year's harvest. I drained it in a sieve overnight to make sure it was somewhat dry. I found the dough very dry I added one more egg which was perfect. I pressed 3/4 into the pan then put it in the fridge with the topping portion to chill. I sprinkled the rhubarb over the base then sprinkled the topping then sprinkled with 1 tbsp of vanilla sugar. I skipped the extra sugar and butter as it was not necessary. Baking time was 40 minutes in my oven. We enjoyed this cake my Omi made kuchen all the time with whatever fruit was in season. #AllrecipesAllstarsCanada #InternationalFavourites #FacelessNoMore Read More
Rating: 4 stars
05/12/2020
Very simple to make and a great way to enjoy rhubarb! It turns out like a crumble but with a cookie-like base on the bottom. I didn't have vanilla sugar, but I don't think I needed it. I also used a normal cake tin - just made sure I greased it really well with butter. I'm so glad I did because it came out of the tin nicely when I did a quick flip. Will make it again! Read More
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