Description
Experience the delightful blend of tangy rhubarb and buttery streusel in this German Rhubarb Streusel Cake, a perfect springtime dessert that brings a touch of European charm to your kitchen.
Ingredients
Scale
- 1/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/2 cups rhubarb, diced
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- Fold in the diced rhubarb gently.
- For the streusel topping, combine melted butter, flour, and sugar until crumbly; sprinkle over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before releasing the springform pan.
Notes
Tip: For a lighter streusel, substitute half of the butter with cold margarine. If rhubarb is very tart, increase sugar by 2 tablespoons. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: B
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: rhubarb, streusel, cake, dessert, spring