This German Rhubarb Cake is a real treat! It features tangy rhubarb, creamy pudding, and a crunchy streusel topping. It’s perfect for a cozy afternoon snack or dessert!
I love how the sweet and tart flavors blend so nicely. Plus, the streusel is just so fun to crunch on. Trust me, you’ll want seconds (maybe even thirds)! 😄
Key Ingredients & Substitutions
Rhubarb: This is the star of the dish! Use fresh rhubarb when in season, but frozen works well too. If you’re unable to find rhubarb, you can substitute with tart apples or strawberries. Just remember to adjust the sugar since these fruits are sweeter.
Milk: Whole milk gives the pudding layer a rich taste. If you’re looking for lighter options, 2% or almond milk can be used. However, keep in mind that it might affect the creaminess.
Butter: Unsalted butter is recommended for control over salt levels. If you need a dairy-free option, plant-based butter or coconut oil will do the job. Just make sure it’s soft enough to blend well with the other ingredients.
Rolled Oats: I enjoy the texture that rolled oats add to the streusel. Instant oats can work in a pinch but try to avoid quick oats, as they’ll yield a different texture. They can also be left out for a gluten-free option!
How Do You Get the Dough Just Right for the Base?
Getting the base dough correct is important for a good texture. Start by mixing the butter and sugar until it’s creamy, then add the egg and vanilla. When you add the flour, be careful not to overmix—just blend until everything comes together.
- Combine flour, sugar, and salt in a bowl. Add softened butter; mix until crumbly.
- Stir in egg and vanilla extract, then blend until a smooth dough forms.
- Press two-thirds into the pan evenly, leaving the rest for streusel.
How to Make German Rhubarb Cake With Streusel And Pudding
Ingredients You’ll Need:
For the Base:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the Pudding Layer:
- 2 cups whole milk
- 1 package (3.4 oz) instant vanilla pudding mix
For the Rhubarb Filling:
- 2 cups rhubarb, chopped (fresh or frozen)
- ½ cup granulated sugar (adjust based on the tartness of the rhubarb)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- 1 tsp cinnamon
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious German Rhubarb Cake takes about 20 minutes to prepare and 45-50 minutes to bake. After baking, let it cool for about 15 minutes before removing the pan. So, overall, you’ll spend a little over an hour to get this delightful cake ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9-inch springform pan or line it with parchment paper to make it easy to remove the cake later.
2. Make the Cake Base:
In a mixing bowl, combine the flour, granulated sugar, softened butter, egg, baking powder, vanilla extract, and a pinch of salt. Mix everything together until you have a smooth dough. It should be a bit sticky but firm enough to handle.
3. Form the Base Layer:
Take about two-thirds of this dough and press it evenly into the bottom of your prepared pan. Make sure it covers the whole bottom. Set the leftover dough aside for the streusel topping later.
4. Prepare the Pudding Layer:
In a saucepan, heat the milk over medium heat until it’s almost boiling. Be careful not to let it boil over! Once hot, gradually whisk in the vanilla pudding mix, stirring continuously until it thickens. This will take a few minutes. Remove it from the heat and let it cool a little bit.
5. Prep the Rhubarb Filling:
In another bowl, mix the chopped rhubarb with ½ cup of sugar and let it sit for a few minutes. This will help draw out some of the juices from the rhubarb, making it extra tasty.
6. Layer the Ingredients:
Now, it’s time to assemble! Spread the pudding mixture evenly over the dough in the pan. Then layer the rhubarb mixture on top of the pudding, spreading it out so every slice gets some.
7. Make the Streusel Topping:
In a separate bowl, mix together the flour, oats, brown sugar, melted butter, and cinnamon until it becomes crumbly. This is your streusel! Sprinkle this mixture evenly over the rhubarb layer.
8. Bake the Cake:
Place the pan in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the streusel is golden brown and set. Your kitchen will smell amazing!
9. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully remove the sides of the springform pan. Let the cake cool completely on a wire rack before serving.
10. Add the Finishing Touch:
If you’d like, dust the cooled cake with powdered sugar for a sweet finishing touch. Slice it up and enjoy your scrumptious German Rhubarb Cake!
Enjoy a delightful slice of this German Rhubarb Cake, perfect for any occasion!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! If you’re using frozen rhubarb, just make sure to thaw it completely and drain any excess liquid before mixing it with sugar. This will help prevent the cake from becoming too soggy.
What Can I Substitute for Whole Milk?
You can use any milk alternative you prefer, such as almond milk or oat milk. Just keep in mind that the flavor and creaminess may vary a bit. If you’re using a non-dairy milk, choose an unsweetened version for the best results.
How Should I Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To keep the streusel topping crunchy, you may want to place a paper towel in the container to absorb excess moisture. Just bring it to room temperature before enjoying!
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that can be used 1:1. Be sure to check the pudding mix, as some brands may contain gluten, so look for a certified gluten-free option!
