German Rhubarb Almond Cake: A Delicious Springtime Treat

Spring has sprung, and with it comes the vibrant tartness of rhubarb! This German Rhubarb Almond Cake, or *Rhabarberkuchen mit Mandeln*, is the perfect way to celebrate the season. It’s a delightful combination of a tender, buttery cake base, tangy rhubarb, and a crisp, nutty almond topping. This recipe is surprisingly easy to make, even for beginner bakers, and the result is a stunning and delicious cake that will impress your friends and family.

## Why You’ll Love This Rhubarb Almond Cake

* **Perfect Balance of Sweet and Tart:** The rhubarb’s tartness is perfectly balanced by the sweetness of the cake and the rich almond topping.
* **Moist and Tender Cake:** The cake base is incredibly moist and tender, thanks to the use of butter and a touch of sour cream or yogurt.
* **Crisp and Nutty Topping:** The almond topping adds a delightful crunch and nutty flavor that complements the rhubarb beautifully.
* **Easy to Make:** This recipe is straightforward and doesn’t require any special equipment or techniques.
* **Beautiful Presentation:** The vibrant pink rhubarb and golden almond topping make this cake visually appealing.
* **A Taste of German Baking:** Experience the authentic flavors of German baking with this classic recipe.

## Ingredients You’ll Need

Before you begin, gather all your ingredients. This will make the baking process smoother and more enjoyable.

**For the Cake Base:**

* 200g (1 cup) unsalted butter, softened
* 150g (¾ cup) granulated sugar
* 1 teaspoon vanilla extract
* Pinch of salt
* 3 large eggs
* 250g (2 cups) all-purpose flour
* 1 teaspoon baking powder
* 60ml (¼ cup) milk (or sour cream or plain yogurt for extra moisture)

**For the Rhubarb Topping:**

* 500g (about 4 cups) fresh rhubarb, trimmed and cut into 1-inch pieces
* 2 tablespoons granulated sugar (adjust to taste depending on the tartness of the rhubarb)

**For the Almond Topping (Streusel):**

* 100g (½ cup) unsalted butter, cold and cut into small cubes
* 75g (⅓ cup) granulated sugar
* 100g (1 cup) slivered almonds (or sliced almonds)
* 75g (½ cup) all-purpose flour
* Pinch of salt

## Equipment You’ll Need

* 9×13 inch baking pan (or a round cake pan, about 9-10 inches in diameter)
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Paring knife or chef’s knife
* Cutting board

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own delicious German Rhubarb Almond Cake.

**Step 1: Prepare the Rhubarb**

1. Wash the rhubarb stalks thoroughly. Trim off the ends and any damaged areas.
2. Cut the rhubarb into 1-inch pieces. The size doesn’t have to be exact, but uniformity will help them cook evenly.
3. In a bowl, toss the rhubarb pieces with 2 tablespoons of granulated sugar. This will help draw out some of the moisture and reduce the tartness.
4. Set the rhubarb aside while you prepare the cake base.

**Step 2: Make the Cake Base**

1. Preheat your oven to 175°C (350°F). Grease and flour your 9×13 inch baking pan (or round cake pan). Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-5 minutes using an electric mixer. The mixture should be pale and airy.
3. Add the vanilla extract and salt. Mix until combined.
4. Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated into the batter before adding the next. This will help prevent the batter from curdling.
5. In a separate bowl, whisk together the flour and baking powder. This ensures the baking powder is evenly distributed throughout the flour.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or sour cream or yogurt). Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
7. Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula.

**Step 3: Assemble the Cake**

1. Drain any excess liquid from the rhubarb. This will prevent the cake from becoming soggy.
2. Arrange the rhubarb pieces evenly over the cake batter, pressing them gently into the batter.

**Step 4: Make the Almond Topping (Streusel)**

1. In a medium mixing bowl, combine the cold, cubed butter, sugar, slivered almonds, flour, and salt.
2. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be in small pieces, not completely melted or incorporated.
3. Sprinkle the almond topping evenly over the rhubarb.

**Step 5: Bake the Cake**

1. Bake in the preheated oven for 40-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 40 minutes.
2. If the almond topping starts to brown too quickly, you can loosely cover the cake with aluminum foil during the last 10-15 minutes of baking.
3. Let the cake cool in the pan for at least 15 minutes before serving. This will allow the cake to set properly and make it easier to slice.

**Step 6: Serve and Enjoy!**

1. Once the cake has cooled slightly, you can slice it and serve it warm or at room temperature.
2. This German Rhubarb Almond Cake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.

## Tips and Variations

* **Use Different Nuts:** If you don’t have slivered almonds, you can use sliced almonds, chopped walnuts, or pecans. The flavor will be slightly different, but still delicious.
* **Add Spices:** For a warmer flavor, try adding a pinch of ground cinnamon, nutmeg, or cardamom to the almond topping.
* **Use Frozen Rhubarb:** If fresh rhubarb is not in season, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using.
* **Make it Gluten-Free:** Substitute the all-purpose flour in the cake base and almond topping with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help bind the ingredients.
* **Add Citrus Zest:** Grate the zest of a lemon or orange into the cake batter for a bright, citrusy flavor.
* **Substitute Sour Cream/Yogurt:** While milk works fine, using sour cream or plain yogurt in the cake base adds extra moisture and richness.
* **Adjust Sugar to Taste:** The amount of sugar in the rhubarb topping can be adjusted depending on the tartness of the rhubarb and your personal preference. Taste the rhubarb after it has been tossed with sugar and add more if needed.
* **Make Individual Cakes:** Pour the batter into muffin tins and top with rhubarb and almond streusel for individual rhubarb almond cakes.
* **Enhance the Almond Flavor:** Add a teaspoon of almond extract to either the cake batter or the streusel topping for a more pronounced almond flavor. Be cautious not to add too much, as almond extract can be overpowering.

## Storing Leftover Cake

* **Room Temperature:** Store leftover cake in an airtight container at room temperature for up to 2-3 days. The cake may become slightly drier over time.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freezer:** You can also freeze the cake. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

## Nutritional Information (approximate, per serving)

* Calories: 400-450
* Fat: 25-30g
* Saturated Fat: 15-20g
* Cholesterol: 100-120mg
* Sodium: 150-200mg
* Carbohydrates: 40-45g
* Fiber: 2-3g
* Sugar: 25-30g
* Protein: 5-6g

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQ)

* **Can I use a different type of fruit?**
Yes, while this is a rhubarb cake, you can substitute other tart fruits like apples, cranberries, or even a combination of fruits.
* **My cake is browning too quickly. What should I do?**
Loosely cover the cake with aluminum foil during the last 10-15 minutes of baking.
* **Can I make this cake ahead of time?**
Yes, you can make the cake a day ahead of time. Store it in an airtight container at room temperature or in the refrigerator.
* **My streusel topping is not crumbly. What did I do wrong?**
The butter may have been too soft. Make sure the butter is cold and cut into small cubes before making the streusel. You can also try putting the streusel mixture in the refrigerator for 15-20 minutes before sprinkling it on the cake.
* **The rhubarb is too tart for my liking. What can I do?**
Increase the amount of sugar you toss with the rhubarb before placing it on the cake. You can also add a thin layer of jam (like apricot or strawberry) under the rhubarb.

## Conclusion

This German Rhubarb Almond Cake is a delightful way to celebrate the flavors of spring. It’s a simple yet elegant cake that’s sure to impress. With its tender cake base, tart rhubarb, and crunchy almond topping, it’s a perfect balance of flavors and textures. So, gather your ingredients, preheat your oven, and get ready to bake a delicious treat that will transport you to a German *Kaffee und Kuchen* afternoon! Enjoy!