Traditional Rhubarb Cake – Rhabarberkuchen
Traditional Rhubarb Cake with crumble topping is called Rhabarberkuchen mit Streusel in Germany.
Ingredients for the Traditional Rhubarb Cake:
- 500 g (17.6 oz) of flour, all-purpose
- 1 teaspoon of salt
- 125 g (4.4 oz) of butter, melted
- 1 cup of milk, lukewarm
- 2 eggs, XL
- 1 package of dry yeast, rapid-rise
- 2 tablespoons of sugar
- 1360 g (3 lb.) of rhubarb
Preparation of the dough for Traditional Rhubarb Cake:
Mix flour, yeast, salt and sugar. Add in melted butter, lukewarm milk, and eggs and work the ingredients with the hooks of your electric hand mixer to make the dough. 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 the dough to rise for about an hour, or until the dough has doubled in size.
When ready, line the bottom of a baking sheet (I use size 11” x 17”) with baking paper (parchment paper). Roll the dough evenly on the sheet and let it rise a second time while you prepare the rhubarb and the crumble.
Ingredients for crumble topping:
- 200 g (7 oz) of flour, all-purpose
- 100 g (3.5 oz) of sugar
- 125 g (4.4 oz) of butter, cold
- 2 packages of vanilla sugar OR 2 teaspoons of vanilla extract
Preparation of the rhubarb:
Cut about a ¼ inch on both sides of the rhubarb stem. Skin the rhubarb by sticking the tip of a small knife about 1 inch above the end into the upper layer of the rhubarb stem. Lift the skin with the knife and pull the skin. Make sure not to stick the knife too far into the rhubarb stem as by doing so you could pull off the fruit flesh as well (see pictures below).
Cut the rhubarb into pieces about ¾ — 1 inch in length.
Preparation of the crumbles:
Add the flour, vanilla, sugar, and butter in a bowl and mix well using your hands. Once all the ingredients have been properly mixed, rub the mixture between your fingers to create the crumbles.
Finishing of Rhubarb Cake:
Place the rhubarb pieces on the top of the dough (see picture) and push them gently slightly into the dough. Spread the crumbles evenly over the rhubarb.
Preheat the oven to 190°C – 205°C (375°F – 400°F). Place the cake on the second from the top and bake for about 30-40 minutes.
Rhubarb Cake was my father in law’s favorite cake, so of course I made it for him whenever he requested. Try this cake and you will understand why.