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Oma's German Rhubarb Cake With Streusel (Rhabarberkuchen mit Streusel)

German rhubarb cake with streusel (rhabarberkuchen mit streusel) was a sweet treat Mutti often made. Now I bake it just like she did, buttery and so lecker!

Ingredients:

• 1¾ cups (228 grams) all-purpose flour
• 1 cup (120 grams) ground almonds or 1 cup (100 grams) almond flour
• ⅔ cup (133 grams) granulated sugar
• ½ teaspoon (3 milliliters) almond extract
• 1 cup (225 grams) cold unsalted butter, cubed
• 1 pound (about 450 grams) rhubarb, trimmed and cut into ½-inch slices

Instructions:

1. Preheat oven to 350°F (180°C). Take a teaspoon of the butter and grease a 9-inch (23-cm) springform pan and set aside.
2. Place all the ingredients, except the rhubarb, into a mixing bowl. Using the mixer on low speed, mix until a crumbly mixture results. Or, mix with your hands until crumbly.
3. Press half the crumbles (streusel) into the bottom of the springform pan to form the crust. Place the rhubarb slices on top. Crumble the remaining streusel over the top.
4. Bake for 60 to 70 minutes or until the top is nicely golden brown.
5. Cool in pan on a wire rack. Remove the cake from pan and place on a serving plate.

Notes/Hints:

• Serve with whipped cream or ice cream on the side.
• If you've extra rhubarb, you can always make some rhubarb pudding, a favorite in northern Germany.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 3, 2026