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German Rhubarb Cake With Streusel And Pudding

German Rhubarb Cake With Streusel And Pudding

German Rhubarb Cake with Streusel and Pudding is a classic German dessert that features fresh rhubarb, streusel, and homemade vanilla pudding made with seeds from a vanilla bean.

As rhubarb season has just started, I wanted to share this rhubarb cake, that’s popular and loved by many here in Germany, with you.

Rhubarb cake with streusel and pudding dusted with powdered sugar.

This classic German rhubarb cake is lightly sprinkled with crumbles made from the same shortcrust pastry as the base. It is then filled with fresh rhubarb and homemade vanilla pudding mixed with Schmand, a dairy product similar to sour cream.

Alternatively, it can also be mixed with cream cheese, Crème Fraiche, Quark, or Greek yogurt.

What makes this cake a favorite among families is its not only versatile and easy to make, but also fruity, creamy, and delicious – not too tart and not too sweet. Even my husband, who isn’t a fan of rhubarb, enjoys this cake.

Enjoy it for breakfast or during afternoon coffee, which is a popular tradition in Germany, sprinkled with powdered sugar and/or serve it with whipped cream.

Ingredients used to make the shortcrust pastry

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
  • 65 g (about 1/3 cup / 2.3 oz) sugar
  • 125 g (about ½ cup/ 4.4 oz) butter, soft
  • 1 large egg, room temperature
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla sugar/ 1 teaspoon vanilla extract (just use 1 tablespoon more sugar if you’re using vanilla extract).

Ingredients for the filling

  • 550 g (1.2 lbs/ 3 ½ cups) rhubarb stalks, washed, peeled (if the rhubarb is old), and sliced.
  • 200 g (7 ½ oz) Schmand (sour cream, creme fraiche or cream cheese make a great swap)
  • 400 ml (13.5 fl.oz/ 1 2/3 cups) milk
  • 40 g (⅓ cup/ 1.4 oz) cornstarch (cornflour)
  • 3 tablespoons of sugar
  • Seeds from 1 vanilla bean or 1 teaspoon of vanilla extract

*Alternatively, you can also use 3 tablespoons of vanilla sugar. In this case, omit the regular sugar.

How to make German rhubarb Streusel cake

To begin, line the bottom of a 26 cm (10 inch) springform pan (or a cake tin with a removable base) with parchment paper. Then, grease the sides of the pan with butter.

In a bowl, combine an egg, sugar, butter, flour, and baking powder. Mix all the ingredients together using your hands, a kitchen machine, or a hand mixer with dough hooks until a firm dough is formed.

Next, divide the dough into two portions: one-third (1/3) and two-thirds (2/3). Take the two-thirds (2/3) portion of the dough and crumble it evenly into the prepared springform pan (or cake tin).

With floured hands, press the dough down to cover the bottom of the pan, making sure to also create a slightly raised edge along the sides. Set this aside. The remaining portion of the dough will be used later.

Mix the vanilla seeds with sugar and mix very well. Add half a tablespoon of vanilla sugar you just made to a bowl with rhubarb and mix well.

Next preheat the oven to 180°C (356 °F) with both up and low heat (Convection bake function: 160 °C (320 °F)).

In a small pot or saucepan, combine the milk, the remaining vanilla sugar, and cornstarch (cornflour). Stir continuously over medium heat until the mixture starts to bubble and thickens.

  • If you feel that the pudding is not sweet enough to your liking, feel free to increase the amount of sugar.

Once thickened, remove the pot from the heat and let the pudding cool for 2 to 3 minutes. After the pudding has cooled for a few minutes, add the Schmand (or whichever alternative you are using) and mix thoroughly until well combined.

Assemble rhubarb cake and bake

Spread the prepared pudding mixture over the cake base, ensuring it covers the entire surface. Use a spoon or spatula to smooth the pudding layer.

Next, scatter the rhubarb pieces evenly over the pudding mixture. Then, crumble the remaining dough evenly over the top of the rhubarb layer.

Bake the cake in the preheated oven for approximately 50 minutes, or until the top is golden brown. Once baked, remove the cake from the oven and allow it to cool completely before serving.

Hint: I prefer to bake this cake before going to bed so that it can steep overnight, as it tends to taste even better this way. However, it is also delicious when baked and consumed on the same day.

Rhubarb cake with streusel and pudding dusted with powdered sugar.

FAQ: What can I substitute for Schmand?

If you don’t have Schmand available, there are several alternatives that work well in this recipe. Cream cheese, Crème Fraîche, or even Greek yogurt can be used as substitutes.

When using Greek yogurt, ensure that you use a good quality vanilla extract or vanilla bean to enhance the flavor, preventing the pudding mixture from tasting bland. Feel free to experiment with these alternatives based on your preferences and availability of ingredients.

Can I use other fruits to make this recipe?

Yes, you can absolutely use other fruits to make this recipe. It works wonderfully well with fruits like apples, plums, or cherries as well. Simply substitute the rhubarb with your desired fruit, and adjust the sweetness and flavors accordingly.

German Rhubarb Cake With Streusel And Pudding

German Rhubarb Cake with Streusel and Pudding is a classic German dessert that features fresh rhubarb, streusel, and homemade vanilla pudding made with seeds from a vanilla bean.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: afternoon coffee, Breakfast
Cuisine: European, German
Keyword: German rhubarb cake, German rhubarb streusel cake
Servings: 12 Servings
Author: Ester | esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)
  • Parchment paper

Ingredients

For the shortcrust pastry

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour) plus extra for dusting
  • 65 g (about 1/3 cup / 2.3 oz) sugar
  • 125 g (about ½ cup/ 4.4oz) butter soft
  • 1 large egg room temperature
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla sugar  / 1 teaspoon vanilla extract (just use 1 tablespoon more sugar if you’re using vanilla extract).

For the filling

  • 550 g (1.2 lbs/ 3 ½ cups) rhubarb stalks, washed, peeled (if the rhubarb is old), and sliced.
  • 200 g (7 ½ oz) Schmand (sour cream, creme fraiche or cream cheese make a great swap)
  • 400 ml (13.5 fl.oz/ 1 2/3 cups) milk
  • 40 g (⅓ cup/ 1.4 oz) cornstarch (cornflour)
  • 3 tablespoons sugar
  • vanilla seeds from 1 vanilla bean or 1 teaspoon of vanilla extract (Alternatively, you can also use 3 tablespoons of   vanilla sugar. In this case, omit the regular sugar.)

Instructions

  • To begin, line the bottom of a 26 cm (10 inch) springform pan (or a cake tin with a removable base) with parchment paper. Then, grease the sides of the pan with butter.
  • In a bowl, combine an egg, sugar, butter, flour, and baking powder. Mix all the ingredients together using your hands, a kitchen machine, or a hand mixer with dough hooks until a firm dough is formed.
  • Next, divide the dough into two portions: one-third (1/3) and two-thirds (2/3). Take the two-thirds (2/3) portion of the dough and crumble it evenly into the prepared springform pan (or cake tin).
  • With floured hands, press the dough down to cover the bottom of the pan, making sure to also create a slightly raised edge along the sides. Set this aside. The remaining portion of the dough will be used later.
  • Mix the vanilla seeds with sugar and mix very well. Add half a tablespoon of vanilla sugar you just made to a bowl with rhubarb and mix well.
  • Next preheat the oven to 180°C (356 °F) with both up and low heat (Convection bake function: 160 °C (320 °F)).
  • In a small pot or saucepan, combine the milk, the remaining vanilla sugar, and cornstarch (cornflour). Stir continuously over medium heat until the mixture starts to bubble and thickens.
    * If you feel that the pudding is not sweet enough to your liking, feel free to increase the amount of sugar.
  • Once thickened, remove the pot from the heat and let the pudding cool for 2 to 3 minutes. After the pudding has cooled for a few minutes, add the Schmand (or whichever alternative you are using) and mix thoroughly until well combined.
  • Spread the prepared pudding mixture over the cake base, ensuring it covers the entire surface. Use a spoon or spatula to smooth the pudding layer.
  • Next, scatter the rhubarb pieces evenly over the pudding mixture. Then, crumble the remaining dough evenly over the top of the rhubarb layer.
  • Bake the cake in the preheated oven for approximately 50 minutes, or until the top is golden brown. Once baked, remove the cake from the oven and allow it to cool completely before serving.
  • Hint: I prefer to bake this cake before going to bed so that it can steep overnight, as it tends to taste even better this way. However, it is also delicious when baked and consumed on the same day.

Did you make this German rhubarb cake with vanilla cream? I’d love to hear from you! Simply write a comment and add rating to it.

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