Oma's Streusel Rhubarb Cake ~ Rhabarber-Streuselkuchen

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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Want a German rhubarb cake recipe that tastes just like Oma's? Not too sweet, but wunderbar? Try this Rhabarber-Streuselkuchen that's super quick and easy to make.

YOU. WILL. LOVE. IT!

Especially if you love shortbread, you'll love this one. The streusel tastes so buttery, so "shortbread-y". This is German food that tastes so goooood!

Although this one tastes absolutely wunderbar with rhubarb, try it with other fruits as well. Cherries are absolutely delicious. Plums, peaches, .... almost any fruit you can think of ... are so yummy under that amazing streusel topping. 

Make this with cherries, plums, etc ...

When I harvest the rhubarb for this cake, I choose the stalks that were the deepest red. Those are usually the sweetest. Just remove the leaves (discard these, since they are poisonous), trim the bottoms, wash and slice. No need to peel!

When I make this cake with cherries, I prefer to buy the jars of sour cherries. Drain them well, but do keep the juice to mix with some sparkling water!

You may want to sprinkle some sliced almonds over the top of the streusel topping. Adding a ½ teaspoon of cinnamon to the streusel mix when you are making the dough is also a nice addition.

If you plan on using plums, cut them in half, remove the pit and place them with their skin sides down. That way the juices won't soften the bottom crust.

Rhubarb health benefits

Rhubarb is certainly something that does more good than bad to your body, this flavorful food is packed full of nutrients. There is nothing your body loves more than nutrients and vitamins, and rhubarb has two key vitamins that help keep your body healthy and at its best. 

Rhubarb is rich in vitamin K, which helps strengthen your bones and maintain healthy bone formation. Vitamin K is known to help keep your calcium levels up as well, which prevents blood clotting. 

Vitamin K can be found in many leafy greens, such as your beautiful bunch of rhubarb. But wait...there's more!

Rhubarb is also rich in another great vitamin, vitamin A. Why is it so great? Well, vitamin A helps maintain healthy skin and can keep it looking youthful and smooth. It helps to support a strong immune system and supporting cell growth. WOW! 

Rhubarb is high in antioxidants too, which protect your body from free radicals. What are free radicals? Free radicals are molecules that are formed after you've been exposed to things that your body thinks are bad for you, or when your body is trying to digest food. They damage your cells and can increase the risk of illness by weakening the immune system. That's why eating antioxidants is so very good for you!

That just gives you a reason to go out and get some fresh rhubarb and make this yummy cake! Not only is it absolutely delicious, but it's healthy too, now that's a good combination!

Who knew such a simple ingredient in a cake could be so good for you! Now there's an excuse to have more than one slice...maybe two...or three. :)

Grab your copy of Oma's favorites in her Special Occasion German Cakes & Tortes e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

How to shop for Rhubarb

When it comes to shopping for rhubarb, crispiness plays a huge role. If your stalk is tender, crispy, and firm, it's good to go. If the stalks feel slimy and look wilted, then it's best to pick a different one...you wouldn't want to try baking with a near rotten rhubarb! 

Another factor to keep an eye out for is fraying and split ends at the top of the rhubarb stalk. That means the rhubarb isn't very healthy. You can shop for the best rhubarb mostly through the summer months, but it is available always! it shouldn't be a hard one to find, it's selecting the best one that's important. 

If you already have a rhubarb sitting in the fridge at home, another good way to test if it's fresh or not is to simply snap a piece off of the stalk. You'll know it's still good if it's nice and juicy inside.

Remember to keep in mind that the smaller the leaves are, the younger the plant is, meaning the more fresh that stalk is. The fresher, the better, especially for this cake! 

Oma says,

Again the warning when making streusel cakes: the streusel tastes so-o-o-o good that it's easy to eat the topping before it's baked or as it's sitting cooling on the rack. 

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Oma's Streusel Rhubarb Cake ~ Rhabarber-Streuselkuchen

Want a Rhubarb Cake recipe that tastes just like Oma's? Not too sweet, but wunderbar? Try my Rhubarb Streusel Cake that's super quick and easy to make. YOU. WILL. LOVE. IT!

Especially if you love shortbread, you'll love this one. The streusel tastes so buttery, so "shortbread-y"  ... so goooood!

Prep Time 10 minutes

Cook Time 70 minutes

Total Time 80 minutes

Servings:

Makes 6 - 8 servings

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup ground almonds or almond flour
• ⅔ cup granulated sugar
• ½ teaspoon almond extract
• 1 cup cold butter, cubed
• 1 pound rhubarb, trimmed and cut into ½-inch slices

Instructions:

1. Preheat oven to 350°F. Take a teaspoon of the butter and grease a 9-inch springform pan.
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.

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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Oma's Streusel Rhubarb Cake ~ Rhabarber-Streuselkuchen

By Oma Gerhild Fulson

Want a German rhubarb cake recipe that tastes just like Oma's? Not too sweet, but wunderbar? Try this Rhabarber-Streuselkuchen that's super quick and easy to make.

Ingredients: flour, sugar, butter, almonds, almond extract, rhubarb,

For the full recipe, scroll up ...

Let's connect...

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.