Finally rhubarb again! The sweet and sour sticks are in high season from April to around the end of June and enrich our spring cuisine with lots of delicacies. And since the crunchy vegetables leave us after just a few months, we naturally want to enjoy the rhubarb season to the fullest. Whether as a compote, sorbet, mousse or even savory - rhubarb recipes are incredibly versatile and taste simply delicious. But what should definitely not be missing from the table in spring? An aromatic and delicious rhubarb crumble cake! Whether classic like grandma's, with pudding, strawberries or vegan - our cake recipes are guaranteed to provide a real culinary delight. And as a bonus for everyone who still doesn't have a dessert for Easter brunch, we have a great recipe for a creamy rhubarb cake with whipped cream. So what are you waiting for? Get in the oven and bake a rhubarb cake!
Classic rhubarb crumble cake
Beautifully crispy, super aromatic and full of flavor - a rhubarb crumble cake is the most delicious harbinger of springthe absolute favoritefrom young and old. And here comes the recipe for the classic.
Ingredients for the cake:
- 240 grams of wheat flour
- 115 grams butter, at room temperature
- 150 grams of sugar
- 2 Owner
- 120 ml milk
- 120 grams of sour cream
- 250 grams of rhubarb
- 1 TL Vanilleextrakt
- 1 THE Backpulver
- A pinch of salt
Streusel-Topping:
- 80 grams of wheat flour
- 150 grams of sugar
- 60 grams butter, melted
- 1/2 tsp cinnamon
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Wash, peel and cut rhubarb into bite-sized pieces.
- Put the butter and sugar in a bowl and beat with a hand mixer for 3-4 minutes until fluffy.
- Add eggs and vanilla extract and stir until smooth.
- Add milk and sour cream and mix well.
- Gradually fold in the wheat flour, baking powder and salt and process everything into a smooth dough.
- Spread the dough on the baking tray and top with the rhubarb pieces.
- Mix the ingredients for the streusel in a bowl to form a crumbly mixture and sprinkle over the dough.
- Bake for 48-50 minutes until golden brown and then
- Let it cool for 30 minutes, cut it into pieces and voilà - your classic rhubarb crumble cake is ready from the tray.
The best rhubarb cake with custard and sprinkles
Crispy shortcrust pastry,fruity rhubarband creamy filling - this rhubarb crumble cake with pudding is quick to make and tastes simply wonderful.
Ingredients for the dough:
- 250 grams of wheat flour
- 100 grams of almond flour
- 250 grams butter, at room temperature
- 200 grams of sugar
- 2 Owner
- 1 pack vanilla sugar or 1 tbsp vanilla extract
- 1 THE Backpulver
- A pinch of salt
Rhubarb filling:
- 1 pack of vanilla pudding powder
- 700 grams of rhubarb
- 500 ml milk
- 50 grams of sugar
Streusel:
- 200 grams butter, at room temperature
- 120 grams of sugar
- 300 grams of flour
- 1 tsp cinnamon
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- For the dough, beat the butter, sugar and vanilla extract in a bowl with a hand mixer for 3-4 minutes until creamy.
- Add eggs and stir well.
- Mix wheat flour, almond flour, baking powder and salt in a separate bowl and gradually stir into the butter mixture.
- Spread the dough on the baking tray and put it in the fridge for 10 minutes.
- In the meantime, prepare the pudding for the filling according to the package instructions.
- Wash, peel and cut rhubarb into bite-sized pieces.
- Spread the pudding and the rhubarb pieces over the dough.
- Knead the ingredients for the streusel by hand into a crumbly mixture and cover the dough with it.
- Bake the rhubarb crumble cake with pudding for about 45-50 minutes until golden brown and enjoy!
Prepare vegan rhubarb crumble cake
Even if you don't consume animal products, you don't have to go without a piece of cake. You can actually make a vegan rhubarb crumble cake that tastes just as good as the original.
Cake ingredients:
- 600 grams of spelled flour
- 250 ml almond milk
- 60 grams of maple syrup
- 60 grams of coconut oil
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- A pinch of salt
Rhabarber-Topping:
- 500-600 grams of rhubarb
- 20 grams of maple syrup
- The juice of 1 lemon
Streusel:
- 150 grams of spelled flour
- 100 grams of coconut blossom sugar
- 60 grams coconut oil, melted
- 1 tbsp almond milk
- 1 tsp cinnamon
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- To make the cake, heat almond milk, coconut oil, vanilla extract and maple syrup in a small saucepan over low heat for 1-2 minutes.
- Whisk spelled flour, vanilla extract and salt in a bowl and add the milk mixture.
- Knead everything into a smooth dough and spread it on the baking tray.
- Mix the ingredients for the rhubarb filling in a bowl and top the dough with them.
- Knead all the ingredients for the streusel in a bowl to form a crumbly mixture and spread on the cake.
- Bake for 35-40 minutes until golden brown and your vegan rhubarb crumble cake is ready!
Fruity rhubarb and strawberry cake
Fruity, sweet and irresistibly delicious - this rhubarb crumble cake with strawberries is the perfect light oneSpring dessert!
Ingredients for the cake:
- 180 grams of wheat flour
- 150 grams of sugar
- 110 grams butter, at room temperature
- 2 Owner
- 120 grams of sour cream
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- A pinch of salt
Filling:
- 200 grams rhubarb, peeled and cut into small pieces
- 300 grams strawberries, pureed
- 150 grams of sugar
- 20 grams of cornstarch
- 1 tbsp lemon juice
Streusel:
- 100 grams of wheat flour
- 100 grams of sugar
- 76 grams butter, melted
- 1/2 teaspoon each cinnamon and nutmeg
- 50 grams chopped nuts (optional)
Preparation:
- Preheat the oven to 180 degrees and line a 26 cm diameter springform pan with baking paper.
- Bring the filling ingredients to a boil in a small saucepan over medium heat.
- Reduce heat and simmer, stirring constantly, until mixture has thickened. Remove from heat and let cool.
- Whisk together wheat flour, baking powder and salt in a bowl.
- Beat the butter and sugar in a large bowl with a hand mixer until fluffy, 3-4 minutes.
- Add eggs, cream and vanilla extract and stir well.
- Add the flour mixture and stir into a smooth dough.
- Pour the dough into the baking pan and spread the filling on top.
- Mix the ingredients for the streusel into a crumbly mixture and top the cake with it.
- Bake the rhubarb crumble cake in the baking pan for 45 minutes.
- Garnish with ice cream and enjoy!
Creamy rhubarb cake with whipped cream
Still don't have a dessert for Easter brunch? Then you should definitely prepare this rhubarb cake with cream. Beautifully fruity and super creamy – a real dream!
Ingredients for sponge cake dough:
- 120 grams of wheat flour
- 100 grams of sugar
- 3 Owner
- 1 pack of vanilla sugar
- The grated zest of 1 lemon
- 1/2 tsp baking powder
Shortcrust pastry:
- 100 grams of wheat flour
- 80 grams butter, at room temperature
- 40 grams of sugar
- 1 pack of vanilla sugar
- 1/2 tsp baking powder
Cream filling:
- 750 grams of rhubarb
- 400 whipped cream, cold
- 200 grams of sugar
- 1 pack of vanilla sugar
- 10 gelatin sheets
- The grated zest of 1 lemon
To decorate:
- 200 grams of whipped cream
- 40 grams of strawberry jam
- 1 pack of cream stiffener
- 1 tbsp Vanilla extract
Preparation:
- Preheat the oven to 180 degrees and line a 26 cm diameter baking pan with baking paper.
- For the sponge cake, beat the eggs with a hand mixer for 1-2 minutes until fluffy.
- Add sugar, vanilla sugar and lemon zest and beat for another 2 minutes.
- Add flour and baking powder and stir into a smooth dough.
- Pour the batter into the baking pan and bake for 25 minutes.
- To make the shortcrust pastry, whisk together the wheat flour and baking powder in a large bowl.
- Add the remaining ingredients and work into a dough using the kneading hook of the hand mixer.
- Pour the dough into the baking pan and prick it several times with a fork. Bake for 15 minutes.
- Place the base on a cake plate and spread with jam.
- Place the sponge cake base on top and chill.
- For the cream filling, sauté the rhubarb pieces, sugar, vanilla sugar and lemon peel in a pot for 5 minutes.
- Soak the gelatine according to the package instructions and dissolve it in the rhubarb mixture while stirring. Allow to cool.
- Whip the cream until stiff and fold into the rhubarb mixture.
- Spread over the sponge cake base and place in the fridge for 3-4 hours or overnight.
- Beat the cream with the cream stiffener and vanilla extract until stiff and decorate the cake with it.
- And your rhubarb cake with cream for Easter is ready!
