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German Rhubarb Cake

Delicious German Rhubarb Cake – A Slice of Spring Joy

Enjoy a slice of delicious German Rhubarb Cake, combining buttery flavors with tart rhubarb for a delightful dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter, softened Use salted butter with reduced amount of added salt for a different flavor.
  • 1.5 cups Granulated Sugar Consider reducing to 1¼ cups for a less sweet cake.
  • 4 Large Eggs For a vegan option, substitute with 1 cup of applesauce or 4 flax eggs.
  • 2 tsps Vanilla Extract Omit or use almond extract for a nutty flavor if unavailable.
  • 2.5 cups All-Purpose Flour Replace with a gluten-free flour blend if necessary.
  • 2 tsps Baking Powder
  • 0.5 tsps Salt
For the Rhubarb
  • 3–4 cups Fresh Rhubarb, chopped into ½-inch pieces Substitute with strawberries or green apples for a different twist.
  • 2 tbsps Flour, for tossing with rhubarb Prevents the rhubarb from sinking in the batter.
For Serving
  • Powdered Sugar, optional, for dusting Adds a sweet finish and enhances visual appeal.

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Electric mixer
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with unsalted butter or non-stick spray.
  2. In a large mixing bowl, combine softened unsalted butter and granulated sugar, and beat on medium speed for 2–3 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, and then stir in vanilla extract until well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Gradually incorporate the dry ingredients into the wet batter, mixing on low speed until just combined.
  6. Chop the fresh rhubarb and toss with flour, then gently fold into the batter.
  7. Transfer the batter into the prepared baking pan, smoothing the top evenly.
  8. Bake for 45–50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 1–2 hours, then dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

For best flavor and texture, let the cake cool completely before dusting with powdered sugar and serving. Explore variations by substituting rhubarb with berries or using a gluten-free flour blend.

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