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❤️ Oma's Rhubarb Cake Recipe with Streusel
➤ by Oma Gerhild Fulson
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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!
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.
Oma's Rhubarb Cake Recipe with Streusel ❤️
Ingredients:
- 1¾ cup all-purpose flour
- 1 cup ground almonds or almond flour
- ⅔ cup granulated sugar
- ½ tsp almond extract
- 1 cup cold butter, cubed
- 1 lb rhubarb, trimmed and cut into ½-inch slices
Instructions:
- Preheat oven to 350°F. Take a teaspoon of the butter and grease a 9-inch springform pan.
- 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.
- 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.
- Bake for 60 to 70 minutes or until the top is nicely golden brown.
- Serves 6-8 and especially nice with whipped cream on the side!
When I harvested the rhubarb for this cake, I chose 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.
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.
More German Cakes with Fruit ...
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