Rhubarb Dream: Indulge in a German Rhubarb Streusel Cake
Spring has sprung, and with it comes the delightful tartness of rhubarb! What better way to celebrate this seasonal treat than with a classic German Rhubarb Streusel Cake (Rhabarber Streuselkuchen)? This recipe combines the tangy rhubarb with a sweet, buttery streusel topping on a tender cake base, creating a symphony of flavors and textures that will tantalize your taste buds. This isn’t just a cake; it’s an experience, a slice of German comfort, and a perfect way to impress friends and family. Prepare to be transported to a cozy German cafe with every bite!
## Why This Recipe Works
This Rhubarb Streusel Cake recipe is a winner because:
* **Balance of Flavors:** The tartness of the rhubarb is perfectly balanced by the sweetness of the cake and the buttery richness of the streusel.
* **Texture Contrast:** The soft, tender cake base contrasts beautifully with the crunchy, crumbly streusel topping.
* **Easy to Make:** Despite its impressive presentation, this cake is surprisingly easy to make, even for beginner bakers.
* **Make-Ahead Friendly:** You can prepare the streusel topping and even the cake batter ahead of time, making it a great option for entertaining.
* **Classic German Recipe:** It’s a taste of authentic German baking, adapted for the modern kitchen.
## Ingredients You’ll Need
Before you begin, gather all your ingredients. This will ensure a smooth and efficient baking process.
### For the Cake:
* 225g (1 cup) unsalted butter, softened
* 200g (1 cup) granulated sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 250g (2 cups) all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 120ml (1/2 cup) milk
### For the Rhubarb Filling:
* 500g (about 1 pound) fresh rhubarb, trimmed and cut into 1-inch pieces
* 2 tablespoons granulated sugar (or more, to taste, depending on the tartness of your rhubarb)
* 1 tablespoon cornstarch (optional, helps to thicken the rhubarb juices)
### For the Streusel Topping:
* 150g (3/4 cup) all-purpose flour
* 75g (1/3 cup) granulated sugar
* 75g (1/3 cup) packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 115g (1/2 cup) cold unsalted butter, cut into small cubes
## Equipment You’ll Need
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for lining the pan)
## Step-by-Step Instructions
Now for the fun part! Follow these detailed instructions to create your own delectable German Rhubarb Streusel Cake.
### Step 1: Prepare the Rhubarb Filling
1. **Wash and Chop:** Thoroughly wash the rhubarb stalks and trim off the leafy ends (rhubarb leaves are poisonous, so discard them). Cut the stalks into 1-inch pieces.
2. **Combine with Sugar and Cornstarch:** In a medium bowl, combine the chopped rhubarb with the sugar and cornstarch (if using). Toss gently to coat.
3. **Set Aside:** Let the rhubarb mixture sit while you prepare the cake batter. This allows the sugar to draw out some of the juices, which will create a delicious sauce during baking.
### Step 2: Make the Streusel Topping
1. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon.
2. **Add Butter:** Add the cold, cubed butter to the bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be in small pieces, not completely incorporated.
3. **Chill:** Place the streusel topping in the refrigerator while you prepare the cake batter. This will help the butter stay cold and prevent the streusel from melting too quickly in the oven.
### Step 3: Prepare the Cake Batter
1. **Preheat Oven and Prepare Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
3. **Add Vanilla and Eggs:** Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated into the batter.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
5. **Add Dry and Wet Ingredients Alternately:** Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
### Step 4: Assemble and Bake the Cake
1. **Pour Batter into Pan:** Pour the cake batter into the prepared baking pan and spread it evenly.
2. **Arrange Rhubarb Filling:** Sprinkle the rhubarb filling evenly over the cake batter. Try to distribute the rhubarb pieces evenly across the surface.
3. **Sprinkle Streusel Topping:** Crumble the chilled streusel topping evenly over the rhubarb filling. Make sure to cover as much of the surface as possible.
4. **Bake:** Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The streusel topping should be golden brown and the cake should be set.
5. **Cool:** Let the cake cool in the pan for at least 30 minutes before slicing and serving. If you used parchment paper, you can lift the cake out of the pan using the overhang.
## Tips for Success
* **Use Cold Butter:** For the best streusel topping, make sure your butter is cold. This will create those desirable crumbly pieces.
* **Don’t Overmix the Batter:** Overmixing the cake batter can result in a tough cake. Mix until just combined.
* **Adjust Sugar to Taste:** The tartness of rhubarb can vary, so adjust the amount of sugar in the filling to your liking.
* **Use a Serrated Knife:** When slicing the cake, use a serrated knife for clean cuts.
* **Let the Cake Cool Completely:** While it’s tempting to eat the cake warm, letting it cool completely will allow the flavors to meld and the cake to set properly.
* **Optional Additions:** Consider adding a sprinkle of chopped almonds or walnuts to the streusel topping for extra flavor and crunch. You can also add a pinch of ground ginger or cardamom to the cake batter for a warm, spicy note.
## Serving Suggestions
This German Rhubarb Streusel Cake is delicious on its own, but here are some serving suggestions to elevate your experience:
* **Vanilla Ice Cream:** A scoop of vanilla ice cream is the perfect complement to the tart rhubarb and sweet streusel.
* **Whipped Cream:** A dollop of freshly whipped cream adds a touch of elegance and richness.
* **Crème Fraîche:** For a slightly tangy counterpoint, serve with a dollop of crème fraîche.
* **Dusting of Powdered Sugar:** A light dusting of powdered sugar adds a pretty finishing touch.
* **Coffee or Tea:** Enjoy a slice of this cake with a cup of coffee or tea for a delightful afternoon treat.
## Storage Instructions
* **Room Temperature:** The cake can be stored at room temperature in an airtight container for up to 2 days.
* **Refrigerator:** For longer storage, store the cake in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving.
* **Freezer:** You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
## Variations
* **Strawberry Rhubarb Streusel Cake:** Replace half of the rhubarb with sliced strawberries for a sweeter and more colorful cake.
* **Apple Rhubarb Streusel Cake:** Add diced apples to the rhubarb filling for a different flavor combination.
* **Gluten-Free Rhubarb Streusel Cake:** Substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is specifically designed for baking.
* **Vegan Rhubarb Streusel Cake:** Replace the butter with a vegan butter substitute, the eggs with applesauce or flax eggs, and the milk with plant-based milk.
## Frequently Asked Questions (FAQs)
**Q: Can I use frozen rhubarb?**
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using it in the filling. You may need to adjust the amount of cornstarch to compensate for the extra moisture.
**Q: Can I make this cake ahead of time?**
A: Yes, you can make the cake ahead of time. Store it in the refrigerator for up to 2 days. Bring to room temperature before serving.
**Q: My streusel topping is melting. What am I doing wrong?**
A: Your butter may be too warm. Make sure to use cold butter and chill the streusel topping in the refrigerator before using it.
**Q: My cake is browning too quickly. What should I do?**
A: Tent the cake with foil to prevent it from browning too quickly.
**Q: Can I use a different size pan?**
A: You can use a different size pan, but you may need to adjust the baking time. Keep an eye on the cake and bake until a toothpick inserted into the center comes out clean.
## Conclusion
This German Rhubarb Streusel Cake is a true delight, offering a perfect balance of tartness, sweetness, and texture. With its easy-to-follow instructions and simple ingredients, you can create a show-stopping dessert that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to experience the magic of German baking! Enjoy!
**Enjoy Baking!**