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
Scale
- 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