German Rhubarb Cake with Streusel and Pudding is a delightful dessert that perfectly combines the tartness of fresh rhubarb with a rich pudding layer and a crispy streusel topping. This classic German cake is perfect for any occasion, whether it’s an afternoon coffee break or a festive gathering. Its unique flavors and textures make it a standout treat that will impress your guests.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of tangy rhubarb and sweet vanilla pudding creates a delightful contrast that will tantalize your taste buds.
- Easy to Make: With straightforward steps, this recipe is perfect for both beginner and experienced bakers alike.
- Versatile Dessert: This cake can be enjoyed warm, at room temperature, or even chilled, making it suitable for any season.
- Perfect for Sharing: Yielding 12 servings, it’s ideal for parties or family gatherings, ensuring everyone gets a slice.
- Homemade Goodness: Using fresh ingredients like rhubarb and vanilla bean enhances the flavor, making every bite memorable.
Tools and Preparation
Before diving into the baking process, gather your essential tools to ensure a smooth experience. Having everything ready makes baking more enjoyable.
Essential Tools and Equipment
- Springform pan (26 cm / 10 inch)
- Parchment paper
- Mixing bowl
- Hand mixer or kitchen machine
- Saucepan
- Spatula
Importance of Each Tool
- Springform pan: Allows easy removal of the cake after baking without damaging its structure.
- Mixing bowl: Essential for combining ingredients efficiently without spills.
- Saucepan: Used for cooking the pudding mixture to achieve the perfect consistency.
Ingredients
To create this delectable German Rhubarb Cake with Streusel and Pudding, you will need the following ingredients:
- 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/ 4.4 oz) butter (soft)
- 1 large egg (room temperature)
- 2 teaspoons baking powder
- 1 tablespoon vanilla sugar
- 550 g (1.2 lbs/ 3 ½ cups) rhubarb stalks, washed, peeled, and sliced
- 200 g (7 ½ oz) Schmand (or sour cream, crème fraîche, or cream cheese)
- 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
How to Make German Rhubarb Cake With Streusel And Pudding
Step 1: Prepare Your Pan
To begin, line the bottom of a springform pan with parchment paper. Grease the sides of the pan with butter to prevent sticking.
Step 2: Make the Dough
In a mixing bowl:
1. Combine an egg, sugar, butter, flour, and baking powder.
2. Mix until a firm dough forms using your hands or a mixer.
Step 3: Divide the Dough
Next:
1. Divide the dough into two parts: one-third and two-thirds.
2. Crumble the larger portion evenly into your prepared pan.
Step 4: Press Down the Dough
With floured hands:
1. Press down the dough to cover the bottom of the pan.
2. Create a slightly raised edge along the sides.
Step 5: Prepare Rhubarb Mixture
In another bowl:
1. Mix vanilla seeds with sugar.
2. Add half a tablespoon of this vanilla sugar to sliced rhubarb; mix well.
Step 6: Preheat Your Oven
Preheat your oven to:
180°C (356°F) for regular bake or convection bake at160°C (320°F).
Step 7: Cook the Pudding
In a small saucepan:
1. Combine milk, remaining vanilla sugar, and cornstarch.
2. Stir continuously over medium heat until thickened.
Step 8: Combine Pudding Ingredients
Once thickened:
1. Remove from heat and cool for about two minutes.
2. Stir in Schmand until fully combined.
Step 9: Assemble Your Cake
Spread:
1. The pudding mixture over the crust evenly using a spatula.
2. Scatter rhubarb pieces over this layer.
Step 10: Add Remaining Dough
Crumble:
1. The remaining dough evenly on top of the rhubarb layer.
Step 11: Bake Your Cake
Bake in preheated oven for about:
50 minutes or until golden brown on top.
Step 12: Cool Before Serving
Let it cool completely before serving to allow flavors to develop further!
Enjoy this delicious German Rhubarb Cake with Streusel and Pudding as part of your next gathering!
How to Serve German Rhubarb Cake With Streusel And Pudding
Serving German Rhubarb Cake with Streusel and Pudding can elevate your dessert experience. This delightful cake pairs wonderfully with various accompaniments, enhancing its flavors and making it an even more enjoyable treat.
With Fresh Whipped Cream
- Light and airy whipped cream adds a rich texture that complements the tartness of the rhubarb.
A Scoop of Vanilla Ice Cream
- The creamy vanilla ice cream provides a cooling contrast, balancing the sweet and tangy notes of the cake.
Drizzled with Caramel Sauce
- A warm caramel drizzle enhances the sweetness, making each bite indulgently delicious.
Served with Fresh Berries
- A side of fresh berries adds a burst of color and freshness to each slice, making it visually appealing as well.
Accompanied by Coffee or Tea
- A cup of coffee or tea makes for a perfect pairing, allowing you to savor the flavors together during afternoon tea time.
Topped with Toasted Nuts
- Adding toasted nuts brings a crunchy texture that contrasts beautifully with the soft cake layers.
How to Perfect German Rhubarb Cake With Streusel And Pudding
Perfecting your German Rhubarb Cake with Streusel and Pudding can make your baking experience even more enjoyable. Here are some tips to help you achieve the best results:
- Use fresh rhubarb – Fresh rhubarb contributes to a vibrant flavor and better texture compared to frozen alternatives.
- Adjust sugar levels – Taste your pudding mixture before pouring it onto the cake base; feel free to add more sugar if desired for sweetness.
- Chill before serving – Allowing the cake to chill in the fridge for a few hours enhances its taste and helps flavors meld beautifully.
- Experiment with spices – Adding a pinch of cinnamon or nutmeg can elevate the flavor profile of your streusel topping.
- Ensure even baking – Rotate your cake halfway through baking to ensure even cooking, especially if your oven has hot spots.
- Let cool completely – Letting the cake cool fully before slicing helps maintain its structure and prevents messy pieces.
Best Side Dishes for German Rhubarb Cake With Streusel And Pudding
Pairing side dishes with German Rhubarb Cake can enhance your dining experience. Here are some delightful options that complement this classic dessert perfectly.
- Greek Yogurt – A dollop of Greek yogurt adds creaminess and tanginess that balances well with the sweetness of the cake.
- Nutty Granola – Crunchy granola sprinkled on top offers texture contrast while providing a nutty flavor profile.
- Lemon Sorbet – Refreshing lemon sorbet serves as a palate cleanser, enhancing the dessert’s fruity notes without overpowering them.
- Chocolate Covered Strawberries – The sweetness of chocolate-covered strawberries pairs beautifully with rhubarb’s tartness.
- Scones – Light, buttery scones are delicious when served alongside this rich cake for an afternoon tea treat.
- Cheese Platter – Different cheeses create an interesting savory contrast that enhances your dessert experience.
- Fruit Salad – A light fruit salad can provide freshness, adding variety and color to your dessert table.
- Almond Biscotti – Crunchy biscotti dipped in coffee is a wonderful way to enjoy this cake while adding extra flavor depth.
Common Mistakes to Avoid
When making German Rhubarb Cake with Streusel and Pudding, it’s easy to encounter a few common pitfalls. Here are some mistakes to watch out for.
- Ignoring the rhubarb preparation: Always wash, peel, and slice your rhubarb properly. Old rhubarb can be tough and bitter, impacting the cake’s flavor.
- Overmixing the dough: Mixing too much can lead to a tough crust. Combine ingredients just until they form a firm dough for the best texture.
- Not letting the pudding cool: Skipping the cooling step can cause the Schmand or alternative to curdle. Always allow it to cool slightly before mixing.
- Using incorrect oven temperature: Ensure your oven is preheated accurately. Baking at the wrong temperature can result in an undercooked or overcooked cake.
- Serving immediately after baking: This cake benefits from resting time. Allow it to steep overnight for improved flavors and texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The cake will last for about 3-4 days in the fridge.
Freezing German Rhubarb Cake With Streusel And Pudding
- Wrap slices tightly in plastic wrap or aluminum foil.
- The cake can be frozen for up to 3 months.
Reheating German Rhubarb Cake With Streusel And Pudding
- Oven: Preheat to 180°C (356°F). Place the cake on a baking sheet for about 10-15 minutes until warmed through.
- Microwave: Heat individual slices on medium power for about 30 seconds or until warm, being careful not to overheat.
- Stovetop: Use a skillet over low heat. Cover with a lid and warm gently for several minutes, checking frequently.
Frequently Asked Questions
Here are some common questions about German Rhubarb Cake with Streusel and Pudding.
Can I use frozen rhubarb for German Rhubarb Cake with Streusel and Pudding?
Yes, you can use frozen rhubarb. Just make sure to thaw it first and drain any excess moisture before adding it to the recipe.
What can I substitute for Schmand in this recipe?
Sour cream, crème fraîche, or cream cheese are all great alternatives that will work well in this cake.
How do I know when my German Rhubarb Cake with Streusel and Pudding is done baking?
The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean.
Can I add nuts or other fruits to this recipe?
Absolutely! Adding nuts like almonds or other fruits such as strawberries can enhance flavor and texture.
Final Thoughts
German Rhubarb Cake with Streusel and Pudding is not only delicious but also versatile. You can easily customize it by adding different fruits or spices according to your taste preferences. Give this charming dessert a try; it’s sure to become a favorite!
German Rhubarb Cake with Streusel and Pudding
Indulge in the delightful experience of German Rhubarb Cake with Streusel and Pudding, a charming dessert that beautifully marries the tartness of fresh rhubarb with a creamy vanilla pudding layer and a crisp streusel topping. This classic German treat is not only visually appealing but also an explosion of flavors and textures that will captivate your taste buds. Perfect for any occasion, from casual coffee breaks to festive gatherings, this cake is easy to prepare, making it suitable for bakers of all skill levels. Serve it warm or chilled, and let the delicious homemade goodness impress your family and friends.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
- 250 g plain flour
- 65 g sugar
- 125 g butter (soft)
- 1 large egg
- 2 teaspoons baking powder
- 550 g rhubarb stalks (sliced)
- 200 g Schmand (or sour cream)
- 400 ml milk
- 40 g cornstarch
- Vanilla seeds from 1 vanilla bean
Instructions
- Preheat oven to 180°C (356°F). Line a springform pan with parchment paper.
- In a mixing bowl, combine egg, sugar, butter, flour, and baking powder until a firm dough forms. Divide into two portions (1/3 and 2/3).
- Press larger portion into the prepared pan for the base.
- Mix sliced rhubarb with vanilla sugar in another bowl.
- Cook milk, cornstarch, and remaining vanilla sugar in a saucepan over medium heat until thickened; stir in Schmand after cooling slightly.
- Spread pudding over crust, layer rhubarb on top, then crumble remaining dough.
- Bake for about 50 minutes or until golden brown. Let cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
