Rhubarb_cake_homemade_recipe

Moist Rhubarb Cake with Crumble Topping | Classic Spring Cake Recipe

Celebrate the flavors of spring with this Moist Rhubarb Cake with Crumble Topping, a classic treat that’s especially beloved during rhubarb season. This simple recipe combines the sweet and slightly tart taste of rhubarb with a buttery, golden crumble topping for the perfect balance of textures and flavors. Ideal for a spring or early summer dessert, this rhubarb cake is easy to make and delivers a deliciously moist, tangy-sweet bite that’s sure to become a seasonal favorite. Whether served with a dollop of whipped cream or on its own, it’s a delightful way to enjoy the vibrant taste of fresh rhubarb.
Prep Time 50 minutes
Cook Time 1 hour
Course Dessert
Cuisine German
Servings 6
Calories 300 kcal

Ingredients
  

For the dough:

  • 250 g flour
  • 125 g sugar
  • 1 pinch of salt
  • 1 tsp baking powder
  • 125 g soft butter
  • 1 egg

For the filling:

  • 500 g rhubarb cut into about 2 cm pieces
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 2 tbsp cornstarch

For the crumble:

  • 200 g flour
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 125 g cold butter cut into pieces
  • A pinch of cinnamon optional

Instructions
 

  • Preparation: Preheat the oven to 180°C (356°F) using both top and bottom heat. Grease a springform pan (26 cm diameter) or line it with parchment paper.
  • Prepare the dough: In a bowl, mix flour, sugar, salt and baking powder. Add soft butter and an egg and work into a smooth dough. Press the dough into the bottom of the prepared springform pan, forming a small edge around the sides.
  • Prepare the filling: Toss the rhubarb pieces with sugar, vanilla sugar and cornstarch in a bowl. Evenly spread the mixture over the dough base.
  • Make the crumble: For the crumble, mix flour, sugar, vanilla sugar and a pinch of cinnamon in a bowl. Add cold butter pieces and work with your hands to create crumbles until the mixture is crumbly. Evenly sprinkle the crumble over the rhubarb filling.
  • Bake: Bake the cake in the preheated oven for about 45-50 minutes, until the crumble is golden brown.
  • Cool: Let the cake cool in the pan on a wire rack. Remove from the pan before serving.

Notes

  • Depending on taste, you can sprinkle some lemon juice on the rhubarb before baking to emphasize its tartness.
  • For a variation, you can add ground almonds or hazelnuts to the dough or the crumble.
  • Serve the rhubarb cake with a scoop of vanilla ice cream or a dollop of cream for added creaminess.
This rhubarb cake with crumble topping is the perfect treat for warm spring days and a great way to enjoy the tart flavor of rhubarb in a sweet pastry.
Keyword cake recipe, kuchen rezept, recipe, rhabarber, rhabarber rezept, rhubarb, rhubarb recipe

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