Traditional German Rhubarb Cake Recipe

Rhubarb Cake with Crumble Topping

Original rhubarb cake with crumble topping!

Rhubarb Cake with Streusel Topping is called Rhabarberkuchen mit Streusel in Germany. 

Ingredients for rhubarb cake:

  • 500 g (17.6 oz) of all-purpose flour
  • 1 teaspoon of salt
  • 125 g (4.4 oz) of melted butter
  • 1 cup of lukewarm milk
  • 2 extra large eggs
  • 1 package of rapid-rise dry yeast
  • 2 tablespoons of sugar
  • 1360 g (3 pounds) of rhubarb

How to make Rhubarb Cake with Streusel Topping

Preparation of dough for rhubarb cake:

Mix flour, yeast, salt and sugar. Add in melted butter, lukewarm milk, and eggs and work it with the hooks of your electric hand mixer. Continue until the dough is smooth. It should loosen from the sides of the bowl and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow it to rise for about an hour, or until the dough has doubled in size.

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When ready, line the bottom of a baking sheet (I used size 11” x 17”) with baking paper (parchment paper). Roll the dough evenly on the sheet and it will rise a second time while you prepare the rhubarb and the streusel crumble.

Ingredients for crumble topping:

  • 200 g (7 oz) of all-purpose flour
  • 100 g (3.5 oz) of sugar
  • 125 g (4.4 oz) of cold butter
  • 2 teaspoons of vanilla extract or 2 packages of Dr. Oetker Vanilla Sugar

Rhubarb and Streusel Crumble Preparation of the rhubarb:

Cut about a  ¼ inch on both sides of the rhubarb. Skin the rhubarb while sticking the tip of a small knife about 1 inch below the end into the upper layer of the rhubarb. Lift the skin with the knife and pull the skin down. Make sure not to stick the knife too deep into the rhubarb because it will pull off the fruit, as well. (See pictures below.)

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Cut the rhubarb in about 3/4—1 inch pieces.

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Preparation of the crumbles:

Add the flour, vanilla, sugar, and butter in a bowl and mix well with your hands. Once all the ingredients have been properly combined, rub the mixture between your fingers to create the crumble.

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Finishing of rhubarb cake:

Set the rhubarb with the cut in lines on top of the dough and press it in a little. Spread the crumbles evenly over the rhubarb. 

[Click pictures to enlarge.]

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Preheat the oven to 220°C (425°F). Place the cake on the rack just below the top rack (or second from the top) and bake for about 20–25 minutes.

Rhubarb cake was the favorite cake of my father in law and of course I made it for him whenever he requested it. Try it and you will understand why. 

Serving your German Rhubarb cake with Streusel top


Sweet Woodruff Jelly Recipe

Sweet Woodruff Jelly Recipe homemade with vanilla sauce or whipped cream!

Sweet Woodruff jelly is called Waldmeisterpudding or Wackelpudding in Germany.

Ingredients for Sweet Woodruff Jelly:

  • 1 l (33.81 oz) of spring water
  • 200 ml (6.76 oz) of sweet woodruff syrup (OR) raspberry syrup (OR) strawberry syrup (OR) blueberry syrup
  • 2 1/2 envelopes (20 g–0.7 oz (OR) 2 1/2 tablespoons of Knox Gelatine
  • 4–6 drops of natural green food coloring (Available at Whole Foods)
  • 1/2 cup of water for gelatin


Preparation of Sweet Woodruff Jelly:

Pour the half cup of water in a larger metal bowl or glass bowl. Sprinkle in the Knox Gelatine and stir with a fork. Let it sit for about 5–10 minutes to let it rise.

Fill a saucepan with about 2 inches of water and bring it to a boil. Turn the heat back and place the bowl with gelatin in the saucepan with water—(like a bain-marie). Stir with a fork until the gelatin is liquid and dissolved. Don’t let it cook. Remove the gelatin from your stove top. 

Mix in the spring water, food coloring, and syrup together. Now add it slowly to the gelatin while stirring with a fork.

The simplest way is to present your gelatin is in a nice glass bowl or dish—where you can leave it to gel in the refrigerator and serve when needed. Another fun and interesting option is to pour the gelatin in silicon ice cube molds. Just make sure the gelatin has at least  4–6 hours in the fridge to chill prior to serving.

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To easily remove jelly from the mold, fill a larger container with warm water and dip the mold in it for a few seconds. This will help loosen your shaped  gelatin, but don’t let it sit too long in the warm water or it will liquefy.

You can pair the Sweet Woodruff Jelly with my vanilla sauce or vanilla pudding. Or simply with some whipping cream. Enjoy!

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serving sweet woodruff jelly

Vanilla Pudding Recipe

German Vanilla pudding recipe!

Vanilla pudding is called Vanillepudding in Germany. This dessert can be made with either Dr. Oetker’s Vanilla Pudding or with more readily available products from Jell-O. Either way, I’m sure you’ll find it all delicious. …Oma

Ingredients for Dr. Oetker Pudding:

  • 2 packages of Dr. Oetker Vanilla Pudding
  • 6 tablespoons of sugar
  • 100- ml (33.81 oz) of whole milk
  • 2 egg yolks
  • 2 egg whites

preparing vanilla pudding.

Ingredients for Jell-O:

  • 2 packages (85 g – 3 oz) of Jell-O Vanilla Pudding and Pie Filling
  • 940 ml (31.78 oz) of whole milk
  • 2 egg yolks
  • 2 egg whites

Preparation of vanilla pudding:

Separate the egg yolks from the egg whites with an egg separator. Beat the egg whites with a handheld electric mixer until stiff. Rinse out the pan you’re using. (This helps keep the pudding from sticking.) Prepare the vanilla pudding as described on the packages, while continuously stirring. With the pudding still is on the stove top, add in the two egg yolks while stirring.

[Click pictures to enlarge.]

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Remove the pudding from heat, pour it in a bowl. Add in the stiff egg whites. Mix it together with an electric handheld mixer until it is thoroughly worked into the pudding. The eggs will make the texture of the pudding lighter, almost like a mousse.

Fill the pudding in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. (This will help eliminate the skin that can develop on the pudding’s surface.) After the pudding has chilled in your refrigerator, remove the plastic wrap.

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If you wish to give your pudding a decorative shape, try using a silicon fluted baking pan. (See below.) Wash it out with cold water and don’t dry it. Fill it with the pudding. Rinse your cellophane wrap with water and add it on top. After the pudding has had time to chill, take off the wrap. The pudding can now be easily removed from the mold and place on a plate.

You can serve your pudding with fresh strawberries or try it with Oma’s homemade Sweet Woodruff Jelly. A delicious combination!

Ways to serve vanilla pudding


Sweet Woodruff Cheese Cake with Strawberries

Sweet Woodruff Cheese Cake Recipe from Germany!

This Sweet Woodruff cheese cake is called Waldmeisterkaesetorte mit Erdbeeren. 

Ingredients for sweet woodruff cheese cake:

  • 2 extra large or jumbo eggs
  • 2–3 tablespoons of hot water
  • 100 g (3.52 oz) of sugar
  • 1 teaspoon of grated lemon peel
  • 75 g (2.64 oz) all-purpose flour
  • 50 g (1.76 oz) of Dr. Oetker Gustin or corn starch
  • 1 teaspoon of baking powder


Preparation of batter for Sweet Woodruff Cheese Cake:

Separate the egg yolks with an egg separator. Use a handheld mixer to beat the egg yolks and hot water until frothy. Add in the sugar and grated lemon peel. Mix until creamy. In a separate bowl, mix the flour, corn starch, and baking powder. Sift it over the egg cream.

Beat the egg whites with the handheld mixer until stiff. Add it to the top of the other ingredients. Use a wired pastry blender to mix the ingredients while lifting them up from the outside of the bowl to the center. Do not stir!

Fill the batter in a buttered springform pan, 11 inches in diameter. Preheat your oven to 180°C–190°C (350°F–375°F) and place it on the middle rack when ready. Bake for about 25–30 minutes. Take the cake out and place it upside down on a cooling rack. Let it cool out.

Click pictures to enlarge.

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Ingredients of filling for Sweet Woodruff Cheese Cake:

  • 200 g (7.05 oz) of cream cheese (Philadelphia)
  • 200 g (7.05 oz) of whole milk yogurt
  • 300 ml (10.14 oz) of sweet woodruff syrup
  • 400 ml (13.52 oz) of whipping cream
  • 50 g (1.76 oz) of sugar
  • 2 tablespoons of lemon juice
  • 2 envelopes of Knox Gelatin unflavored
  • 500 g (17.63 oz) of strawberries

IMG_8337Preparation for filling:

Use a handheld mixer and beat the cheese with the yogurt, sugar, and lemon juice until smooth. Slowly add in the syrup and mix. Beat the whipping cream in a different bowl until stiff. When done, add it on top of the cream mix and beat again until smooth.

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Fill a metal or glass bowl with 1/2 cup of water and sprinkle in the gelatin. Mix well with a fork and let it sit for about 5–10 minutes. Heat up some water in a saucepan and place the bowl with the gelatin in it. Slowly let it dissolve while stirring with a fork. Don’t let it boil! Once dissolved, let it cool down a little and add to the filling— while mixing with your handheld mixer.

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Finishing Sweet Woodruff Cheese Cake:

Place the cake on a turntable. Wrap the cake with an adjustable cake decorating ring and close. Cut the washed strawberries in slices and place them on the cake. Evenly spread the filling over the strawberries using the back of an angled spatula. Place the cake in the refrigerator for about 4–6 hours to harden.

Click pictures to enlarge.

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  • 250 ml (8.45 oz) of whipping cream
  • 1 package Dr. Oetker whip it (stabilizer for whipping cream)
  • Green candy shreds
  • about 12 strawberries

Carefully loosen the cake ring while using a straight spatula. Mark the top of the cake with a cake divider (10 or 12 slices).

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With a handheld mixer beat the whipping cream and add Dr. Oetker Whip It to stabilize the cream. Fill a decoration bag with the cream and add a coupler and different decoration tips. Start decorating the bottom outer edge of the cake.

Click pictures to enlarge.

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With the help of a cake lifter, place the cake onto the final plate and continue decorating your way to the top. Design your cake any way you wish. You’re DONE. Enjoy your sweet woodruff cheese cake!




Mocha Buttercream Cake Recipe

Mocha Buttercream Cake Recipe

Mocha Buttercream Cake Recipe

The Mocha Buttercream Cake Recipe is easy to make following step by step instructions. The Mocha Buttercream Cake is called Mokkatorte in Germany.

Ingredients for Mocha Buttercream Cake Recipe:

  • 4 eggs XL
  • 4 tablespoons of hot water
  • 150 g (5.29 oz) of sugar
  • 1 package of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 100 g (3.52 oz) of all-purpose flour
  • 100 g (3.52 oz) of Dr. Oetker Gustin OR corn starch
  • 1 package of Dr. Oetker Baking Powder OR 2 teaspoons of baking powder

ingredients for mocha buttercream cake

Preparation of batter for Mocha Buttercream Cake:

Separate the egg yolks with an egg separator. Use a handheld mixer to beat the egg yolks and hot water until frothy. Add in the sugar and vanilla sugar or vanilla extract and mix until creamy. In a separate bowl, mix the flour, corn starch, and baking powder. Sift it over the egg cream.

Beat the egg whites with a handheld mixer until stiff. Add the beaten egg white to the other ingredients. Use a wired pastry blender or large whisk to mix the ingredients while lifting the batter from the side of the bowl towards the center. Do not stir! 

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Pour the batter in a buttered springform pan, 11 inches in diameter. Preheat your oven to 180°C–190°C (350°F–375°F) and place the cake on the middle rack. Bake for about 25 – 30 minutes. Open the springform pan and take the cake out. Slide the cake onto a cooling rack using a cake lifter.  

When the cake has cooled down, mark the center of each layer using three toothpicks (see picture below). Use a cake marker to draw a line for slicing the cake horizontally into three equal layers.

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Ingredients for filling of Mocha Buttercream Cake Recipe:

  • 750 ml (25.36 oz) of milk
  • 1 ½ package of Dr. Oetker Chocolate Pudding OR Jell-O Chocolate Cook & Serve
  • 8 tablespoons of sugar
  • 1 tablespoon of cacao
  • 3 tablespoons of instant coffee
  • 375 g (13.22 oz) of butter

Ingredients for decoration of Mocha Buttercream Cake Recipe:

  • chocolate sprinkles
  • chocolate coffee beans
  • 118 ml (4 oz) of whipping cream
  • 1 package of Dr. Oetker Whip It

making the mocha buttercream frosting and filling

Preparation of buttercream:

Pour the milk into a saucepan. Add the pudding powder, sugar, cacao, and instant coffee and stir with a whisk until all ingredients are dissolved. Place the saucepan on the stove top and heat it up slowly (while continually stirring) until the mixture comes to a boil. Keep stirring with the whisk, to prevent the pudding mixture to stick to the bottom of the saucepan. When the pudding comes to a boil, remove it from the heat immediately and pour the contents into a glass or metal bowl. Run a piece of cellophane wrap under cold water and cover the pudding with the cellophane. This will prevent a skin from developing on the surface. Put it aside and let it cool down. Do not place the pudding in the refrigerator. 

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Use a handheld mixer to beat the soft butter. Slowly add the cooled down pudding to the butter. If the butter and pudding have different temperatures, the buttercream will coagulate. If this happens, you can place the bowl with the buttercream into a larger bowl with warm water and continue beating or you can place the buttercream in the microwave for about 30 – 40 seconds and then continue mixing.

Preparation for decoration:

If you would like to use chocolate coffee beans as decoration but cannot find them, use a silicone mold (pictured on the left below) which should be able to order online and make them yourself. To make chocolate coffee bean, use about 100 g (3.52 oz) of baker’s dark chocolate and melt in a bain-marie. If it is not soft and smooth enough, add a knife tip of shortening to the chocolate. Using a funnel, fill the liquefied chocolate in a squeeze bottle and then fill the coffee-bean mold. Place the mold in the freezer for about 30 minutes to harden. After 30 minutes the chocolate coffee beans should be easy to remove.

Pictured on the right are gadgets I used to decorate the cake. The gadgets are not required to decorate a Mocha Buttercream Cake, but will make the process easier.

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Leave the toothpicks in and slice your cake twice along the marked lines. Place the bottom piece on a turntable. Use a quarter of your buttercream and spread it on the cake with the back of an angled spatula.

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Place the middle layer of the cake on top and repeat the process. Make sure that the toothpicks line up. Add the top layer of your cake lining it up with the toothpicks. Remove the toothpicks before you start to decorate the sides. Use a cake lifter, place it under the cake and spread the buttercream on the sides using the back of an angled spatula. Make sure you move the cake lifter underneath while you decorate the sides. When you have finished the sides, save about 6-8 tablespoons of the buttercream for final decorations. Spread the rest of the buttercream on top of the cake. 

Before decorating the sides with chocolate sprinkles, wipe the cake lifter with a paper kitchen towel. Place the cake lifter back underneath the cake. Use a straight spatula to decorate the edges with the chocolate sprinkles. Place the chocolate sprinkles in a piled line around the cake close to the cake edge. Use the straight spatula to lift the sprinkles carefully so they stick against the sides (buttercream) of the cake. Starting from the bottom and work towards the top.

Use your cake divider (10 and 12 slices) to mark the cake on top. Place your Mocha Buttercream Cake on a nice serving plate and leave in the freezer for about 20 – 30 minutes before you decorate the top. It is always easier to do the final decoration on the top when the cake has hardened a little.

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Final decoration:

Use your handheld mixer and beat the whipping cream. Add 1 package Dr. Oetker Whip It to stabilize the whipped cream. Fill two cake decorating bags one with the buttercream and one with the whipped cream. Add decoration tips with a coupler. Begin decorating starting from the center of the cake and work towards the outside edge. You are all done. Enjoy!

Mocha Buttercream Cake Recipe