This German rhubarb cake is the perfect blend of tart and sweet, topped with a crunchy streusel and creamy pudding layer. It’s the kind of dessert that has everyone coming back for seconds!
I love how the tangy rhubarb pairs with that crumbly topping. It’s a little slice of happiness, especially with a scoop of vanilla ice cream on the side. Yum! 😋
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key for this cake. It has a tart flavor that balances the sweetness of the other layers. If you can’t find fresh rhubarb, you might use frozen rhubarb. Just thaw and drain excess moisture first.
Granulated Sugar: Regular granulated sugar works well, but you can also use brown sugar for a deeper flavor. If you prefer less sugar, consider using a sugar substitute that measures cup-for-cup.
Butter: Unsalted butter gives control over saltiness. If you’re dairy-free, you can substitute with a plant-based butter or coconut oil, but this may change the flavor slightly.
Pudding Layer: Whole milk is great, but you can use any milk alternative for a lighter base. Almond milk or oat milk are good choices, but check the thickness of the pudding, as they can be thinner than cow’s milk.
Cinnamon: This is optional for the streusel topping, but it adds warmth to the flavor. If you’re not a fan, you can leave it out or try nutmeg for a different twist.
How Do You Get the Pudding Layer to Be Perfectly Creamy?
The pudding layer is crucial for a creamy texture. Here’s how to make it smooth and thick:
- In a saucepan, combine your milk, sugar, cornstarch, and vanilla extract. Stir them together before turning on the heat. This helps dissolve the cornstarch more effectively.
- Heat the mixture over medium heat, stirring constantly. This avoids any lumps forming. Watch it closely as it starts to thicken.
- Once thickened, remove it from heat and let it cool slightly before layering it onto the cake base. This helps maintain the smoothness.
How to Make German Rhubarb Cake With Streusel And Pudding
Ingredients You’ll Need:
For the Cake Base:
- 200g (about 1 ¾ cups) all-purpose flour
- 100g (about ½ cup) granulated sugar
- 100g (about ½ cup) unsalted butter, softened
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
For the Pudding Layer:
- 500ml (about 2 cups) milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Rhubarb Filling:
- 300g (about 10 oz) fresh rhubarb, cut into small pieces
- 50g (about ¼ cup) granulated sugar (for rhubarb)
For the Streusel Topping:
- 150g (about 1 ½ cups) all-purpose flour
- 100g (about ½ cup) granulated sugar
- 75g (about ⅓ cup) unsalted butter, cold and cubed
- 1 tsp cinnamon (optional)
For Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare, plus an additional 45-50 minutes to bake. After baking, let it cool completely before serving. Overall, you can expect to spend about 1 hour and 15 minutes before enjoying this tasty treat!
Step-by-Step Instructions:
1. Prepare the Cake Base:
Start by preheating your oven to 180°C (350°F) and greasing a 9-inch springform pan. In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. Next, add in the egg, vanilla extract, and a pinch of salt. Mix everything well.
In another bowl, combine the flour and baking powder. Gradually add this dry mixture into the butter mixture, mixing until a soft dough forms. Now, press this dough evenly into the bottom of your prepared springform pan. This will be the base of your delicious cake!
2. Prepare the Pudding Layer:
In a saucepan, mix together the milk, sugar, cornstarch, and vanilla extract. Heat the mixture over medium heat, stirring continuously until it thickens. Once thick, take it off the heat and let it cool slightly. This creamy layer will make your cake extra special!
3. Prepare the Rhubarb Filling:
In a bowl, combine the cut rhubarb with the granulated sugar and let it sit for about 15 minutes. This time allows the rhubarb to release some of its juicy goodness, which adds a lovely flavor to the cake.
4. Assemble the Cake:
Now, it’s time to assemble! Pour the prepared pudding over the cake base in the springform pan, spreading it out evenly. Then, sprinkle the rhubarb pieces over the pudding layer, ensuring an even distribution of that tangy fruit. This is where the magic happens!
5. Prepare the Streusel Topping:
In a bowl, mix the flour and sugar together, adding cinnamon if you like that extra flavor. Cut in the cold, cubed butter and rub it into the flour mixture using your fingertips until it looks like coarse crumbs. This will create your crispy streusel topping! Sprinkle it evenly over the rhubarb filling.
6. Bake the Cake:
Place the cake in your preheated oven and bake for 45-50 minutes, or until the streusel is golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen is going to be wonderful!
7. Cool and Serve:
Once baked, let the cake cool completely in the pan. When it’s cool, carefully remove the sides of the springform pan. Before serving, dust the top with some powdered sugar for a lovely finish. Slice yourself a piece and enjoy this delightful German rhubarb cake with friends and family!
Can I Use Frozen Rhubarb Instead of Fresh?
Yes, you can use frozen rhubarb! Just make sure to thaw it in the fridge overnight and drain any excess moisture before mixing it with the sugar. This helps maintain the right texture in your cake.
Can I Make the Pudding Layer Ahead of Time?
Absolutely! You can prepare the pudding layer the day before and store it in the fridge. Just give it a gentle stir before pouring it over the cake base, as it may thicken up further while chilling.
How to Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. To enjoy it at its best, allow it to come to room temperature before serving, or lightly warm individual slices in the microwave.
Can I Substitute Butter with Oil in This Recipe?
Yes, you can substitute the unsalted butter with vegetable oil, using about 75% of the amount called for. So, use 75g (about ⅓ cup) of oil instead of 100g butter for the cake base and adjust the consistency if necessary. Just note that the flavor might change a bit!
