Rhubarb Cake with Streusel (Rhabarberstreusel)
Serves 1625 mins prep30 mins cook
This rhubarb cake with streusel topping is the perfect tart and sweet spring and early summer cake. This easy sheet cake is just like the one my Oma (grandma) always made! The fluffy yeast-based cake makes this a pastry-like treat that's great for snack time, dessert and even breakfast! The buttery streusel topping adds just enough sweetness to perfectly balance out the sour rhubarb. My mom taught me to love rhubarb (which is actually a vegetable) and I am so happy she did! Definitely also check out my easy German apple cake and strawberry rhubarb strudel for some other fun cake and pastry options!
0 servings
What you need
Instructions
1 Combine yeast, lukewarm milk and let sit for 5 minutes or until bubbles start to form. 2 Sift together flour, sugar and salt in the bowl of a standmixer. Add in the yeast mixture, lemon zest, egg and butter, then knead for 5 to 10 minutes or until you end up with a smooth dough that does not stick to the sides of the bowl. Cover and let rise in a warm spot until the dough has doubled to 1½ its size, about 1 hour. 3 Using your hands, spread out onto a half sheet baking pan prepped with parchment paper. 4 Trim the ends of the rhubarb and cut it into 1 in (about 2 cm) pieces. You do not need to peel or boil the rhubarb (see my note below). Evenly cover the dough with it. You can optionally sprinkle a little sugar on top like my Oma did (but I think the streusel adds enough sweetness). 5 For the streusel, combine all ingredients and using an electric mixer, beat until the dough is combined and starts crumbling apart. Spread out over the rhubarb 6 Bake at 390℉ (200℃) for about 30 minutes, or until the edges are browned and the streusel start to brown (a toothpick should come out clean after baking). 7 Cut into 16 squares and serve with freshly whipped cream (I add a little powdered sugar to sweeten and some vanilla extract). Keep the whipped cream cool until ready to serve.View original recipe