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Classic German Rhubarb Cake Recipe

Classic German Rhubarb Cake

Welcome to the world of baking, where flavors collide and comfort meets creativity! Today, we're diving into a delightful dessert that beautifully captures the essence of spring: the Classic German Rhubarb Cake. This cake, with its tender crumb and vibrant rhubarb topping, is a testament to the rich traditions of German baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
For Dusting
  • as needed powdered sugar for dusting

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric Mixer
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Toothpick or cake tester
  • Cooling Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x13 inch baking pan.
  3. Step 3: Mix the chopped rhubarb with 1/4 cup of granulated sugar and let it sit for about 15 minutes.
  4. Step 4: Cream the softened butter with the remaining 3/4 cup of sugar until light and fluffy.
  5. Step 5: Add the eggs one at a time, beating well after each addition.
  6. Step 6: Stir in the vanilla extract.
  7. Step 7: Whisk together the flour, baking powder, and salt in another bowl.
  8. Step 8: Gradually add the dry mixture to the butter mixture, alternating with the milk.
  9. Step 9: Fold in the rhubarb mixture gently.
  10. Step 10: Pour the batter into the prepared baking pan and spread evenly.
  11. Step 11: Bake for 35-40 minutes, checking for doneness with a toothpick.
  12. Step 12: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  13. Step 13: Dust with powdered sugar before serving.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.