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German Rhubarb Streusel Cake

German Rhubarb Streusel Cake

This German Rhubarb Streusel Cake features a moist base topped with a sweet streusel. It's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: German
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • ¼ cup unsalted butter at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 ½ cups rhubarb diced
For the Streusel Topping
  • ¼ cup butter melted
  • ½ cup flour
  • ½ cup sugar

Equipment

  • Mixing Bowl
  • Baking pan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a baking pan.
  2. In a mixing bowl, cream together the butter and sugar. Add vanilla and egg, mixing until smooth.
  3. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk. Fold in the rhubarb.
  4. Pour the batter into the prepared pan.
  5. For the streusel topping, mix melted butter, flour, and sugar together. Sprinkle over the cake batter.
  6. Bake for 40 minutes or until a toothpick comes out clean.
  7. Allow to cool before serving.

Notes

This cake is best served warm. You can also add nuts to the streusel for extra crunch.