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by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Published: June 21, 2021, Updated: April 28, 2025
German streusel rhubarb cake (rhabarberkuchen mit streusel) was a sweet treat Mutti often made. Now I bake it just like she did, buttery and so lecker!
Want a rhubarb cake that tastes just like Mutti’s? This rhabarberkuchen mit streusel is quick, easy, and pure buttery bliss. The best part? Streusel on the bottom and the top. If you love shortbread, you’re going to flip for this.
It’s wunderbar with rhubarb, but don’t stop there. Cherries, plums, peaches, just about any fruit gets even better under that golden crumble.
Meet Rhabarberbarbara, the rhubarb queen you didn’t know you needed!
When using cherries, I like jarred sour cherries. Drain them well and save the juice to mix with sparkling water!
Try sprinkling sliced almonds over the streusel, or add ½ teaspoon cinnamon to the dough for extra flavor.
Using plums? Cut them in half, remove the pits, and place them skin-side down to keep the crust from getting soggy.
Rhubarb is full of nutrients your body loves, especially vitamins K and A. Vitamin K strengthens bones and helps keep calcium levels healthy. Vitamin A boosts your immune system, supports cell growth, and keeps skin smooth.
Rhubarb is also loaded with antioxidants that protect your body from free radicals, those troublemakers that can damage cells and weaken your immune system.
All the more reason to grab fresh rhubarb and bake this yummy cake. It’s not just delicious—it’s good for you too. Sounds like the perfect excuse for another slice (or two)!
When I shop for rhubarb, I always look for stalks that are crisp, firm, and tender. If they feel slimy or look wilted, I pass them by. No one wants sad rhubarb in a cake!
You’ll usually find the best rhubarb in late spring and early summer, but with a good eye, you can spot it year-round.
If I already have some at home, I snap a piece off. If it’s juicy inside, it’s still good. Smaller leaves mean a younger, fresher stalk too ... the fresher, the better, especially for this cake!
A 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. Keep your eyes on the hubby and the kids. They like to sneak in too!
German Streusel Rhubarb Cake (Rhabarberkuchen mit Streusel) was a sweet treat Mutti often made. Now I bake it just like she did, buttery and so lecker!
Prep Time:
10 minutes
Bake Time:
1 hour 10 minutes
Total Time:
1 hour 20 minutes
Servings:
Makes 6-8 servings
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe Updated: April 28, 2025
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