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Traditional German Rhubarb Cake

Delicious Traditional German Rhubarb Cake for Spring Gatherings

Enjoy a slice of this Traditional German Rhubarb Cake, a perfect mix of sweet and tangy.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unsalted Butter, softened Substitution: Use salted butter (reduce additional salt) or vegan butter for a dairy-free version.
  • 1.5 cups Granulated Sugar Substitution: Reduce to 1¼ cups for less sweetness or use coconut sugar for refined sugar-free options.
  • 4 large Eggs Substitution: Replace with 1 cup applesauce or 4 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option.
  • 2 tsp Vanilla Extract Substitution: Omit if unavailable or use almond extract for a nutty twist.
  • 2.5 cups All-Purpose Flour Substitution: Use a 1:1 gluten-free flour blend for a gluten-free option.
  • 2 tsp Baking Powder
  • 0.5 tsp Salt Substitution: Omit if using salted butter or reduce to ¼ tsp if desired.
For the Rhubarb Mixture
  • 3-4 cups Fresh Rhubarb, chopped into ½-inch pieces Substitution: Use strawberries, raspberries, or green apple; frozen rhubarb can be used if thawed and dried.
  • 2 tbsp Flour, for tossing with rhubarb
For Finishing Touches
  • 1 cup Powdered Sugar, optional, for dusting Note: Dust lightly just before serving for visual appeal.

Equipment

  • 9x13 baking pan
  • Mixing bowl
  • hand mixer or stand mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9"x13" baking pan with butter or cooking spray and dust with flour or line with parchment paper.
  2. Cream Butter and Sugar: In a large mixing bowl, combine 1 cup of softened unsalted butter and 1½ cups of granulated sugar. Beat on medium speed for about 2-3 minutes until light and fluffy.
  3. Add Eggs and Vanilla: Add 4 large eggs one at a time to the butter-sugar mixture, and then mix in 2 teaspoons of vanilla extract.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 2½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually fold into the wet mixture until just combined.
  5. Prepare the Rhubarb: Toss 3-4 cups of chopped fresh rhubarb with 2 tablespoons of flour in a bowl. Fold gently into the cake batter.
  6. Spread the Batter: Pour the batter into the prepared baking pan, smoothing it evenly with a spatula.
  7. Bake: Place the baking pan in the preheated oven and bake for 45-50 minutes or until a toothpick comes out clean.
  8. Cool and Finish: Allow the cake to cool completely in the pan on a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure butter and eggs are at room temperature. Don't overmix the batter to maintain tenderness.

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