Rhubarbstreuselcake Recipes

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GERMAN RHUBARB STREUSEL CAKE



German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories     World Cuisine Recipes     European     German

Time 1h20m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

  • Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
  • Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
  • Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

RHUBARB STREUSEL CAKES



Rhubarb Streusel Cakes image

Categories     Cake     Dairy     Dessert     Bake     Quick & Easy     Rhubarb     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 individual cakes

Number Of Ingredients 19

For topping
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar
For cake batter
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk
Special Equipment
a nonstick muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Preheat oven to 375°F. Generously butter muffin cups and top of pan.
  • Make streusel for topping:
  • Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
  • Make batter:
  • Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
  • Top and bake cakes:
  • Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.

RHUBARB STREUSEL COFFEE CAKE



Rhubarb Streusel Coffee Cake image

Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.

Provided by Taste of Home

Time 1h

Yield about 12 servings.

Number Of Ingredients 14

1-1/2 cups packed brown sugar
1/2 cup shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped rhubarb
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon butter
1 teaspoon ground cinnamon

Steps:

  • In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

Nutrition Facts :

OMA'S RHUBARB CAKE



Oma's Rhubarb Cake image

Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.

Provided by Alea

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
¼ cup butter, softened
¼ cup all-purpose flour
ground cinnamon, for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  • In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g

RHUBARB STREUSEL CAKE



Rhubarb Streusel Cake image

This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.

Provided by Studentchef

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

2/3 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon cinnamon
3 tablespoons unsalted butter, softened
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk
1/2 lb fresh rhubarb, stalks peeled and cut into 1/4 unch dice
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
  • Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
  • Blend in butter with your fingertips until mixture forms small clumps.
  • Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
  • In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
  • Add eggs and vanilla and beat until fluffy, about one minute.
  • Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
  • Top and bake cake: Spread batter evenly in pan.
  • Toss rhubarb with icing sugar, then immediately sprinkle over batter.
  • Scatter the crumble topping evenly on top.
  • Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
  • Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
  • Remove cake from pan or unclip the spring form and put on rack to cool slightly.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6

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