Classic German Rhubarb Cake

If you’re searching for a delightful dessert that perfectly balances sweet and tart flavors, look no further than this Classic German Rhubarb Cake. This cake is a beloved staple across Germany, celebrated for its moist texture and vibrant rhubarb filling. Imagine enjoying a slice of this cake with a cup of coffee or tea, where the homemade goodness shines through every bite.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 servings

Course: Dessert

Cuisine: German

Calories: 220

Ingredients Equipment Method Notes

Ingredients

For the Cake

400 g fresh rhubarb chopped into small pieces
250 g all-purpose flour
200 g granulated sugar
100 g unsalted butter softened to room temperature
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
0.5 tsp salt
200 ml milk

For Dusting

Powdered sugar

Equipment

9-inch round cake pan
Mixing bowls (large and medium)
Electric mixer or whisk
Spatula
Measuring cups and spoons
Chopping Board and Knife
Wire rack
Toothpick

Method

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Grease and flour a 9-inch round cake pan.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 5: In a separate bowl, combine flour, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
Step 7: Gently fold in the chopped rhubarb.
Step 8: Pour the batter into the prepared cake pan and spread evenly.
Step 9: Bake for 40-45 minutes and check for doneness with a toothpick.
Step 10: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 11: Dust with powdered sugar before serving.

Notes

This cake can be served warm, at room temperature, or chilled. Store in an airtight container at room temperature for up to 3 days.