This incredibly moist and flavorful German Rhubarb crumb cake is made with sour cream, fresh rhubarb, and topped with a delicious almond crumble topping. This is a great cake for a lazy weekend breakfast with a cup of freshly brewed coffee!
In German, we call this cake Rhabarber Streusel Kuchen. Baking with Schmand (a mix between Sour Cream and Creme Fraiche) is very popular in Germany. It adds moistness to the cake and makes a light crumb. The refreshing tartness of the rhubarb harmonizes perfectly with the juicy sour cream base and the hint of almond extract in the crumbs. It is one of our favorite Cakes. Give it a try. You won't regret it!
Rhubarb crumb cake always tastes best when fresh Rhubarb is in supply at the Spring/Summer markets. It is fairly quick and easy to make. You can use the base for other cakes as well. Just switch out the Rhubarb, and substitute it with other seasonal fresh fruit. Cherries, Peaches, Apricots, and Plumbs, all work great with this recipe.
You can easily make this Rhubarb crumb cake recipe a day before serving it to your guest. The cake stays wonderfully fresh and juicy. Since the rhubarb season is unfortunately rather short, don't hesitate too long with testing out this incredibly delicious recipe π
For all the Rhubarb lovers out there, you might also be interested in my extremely juicy STRAWBERRY RHUBARB CRUMBLE , and delicious RHUBARB FRANGIPANE TART .
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Recipe
German Rhubarb Sour Cream Cake (Rhabarber Schmand Kuchen)
Ingredients
Cake Batter:
- Β½ cup unsalted butter, room temperature
- ΒΎ cup sugar (alternatively use Monkfruit)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 Β½ teaspoon baking powder
- Β½ teaspoon baking soda
- ΒΌ teaspoon sea salt
- 1 cup sour cream
- 2 cups rhubarb
Crumble topping:
- ΒΎ cup flour
- Β½ cup sugar
- ΒΌ cups unsalted butter, melted
- 1 teaspoon almond extract
Instructions
- Preheat Oven to 350 ΒΊF (180 ΒΊC)Prepare the Rhubarb: Peel the Rhubarb, then cut into small Β½-inch (1 cm) pieces. Add everything to a bowl and sprinkle about 3 tablespoons of sugar over them. If you like you can add a sprinkle of cinnamon as well. Combine well and set aside until the cake batter is done.Cake Batter: Using an electric stand mixer or hand mixer on high speed - combine softened butter with the sugar and mix until pale yellow and creamy. That should take about 3 to 4 minutes. Gradually add the eggs one at a time, beating well after each addition. Add vanilla extract and blend until just combined.Add half of the flour mixture to the creamed butter mixture. Beat on low setting until incorporated. Add half of the sour cream and blend until smooth. Repeat adding the remaining flour mixture following the rest of the sour cream until both are incorporated. Using a spatula, carefully fold the rhubarb into the cake batter. It's ok to add some of the juices of the rhubarb. It adds more flavor. Crumble Topping: Melt the butter. Add flour and sugar to a bowl. Then pour in the melted butter and the almond extract. You can also use vanilla extract instead. Mix with a fork until combined and crumbly. Top the cake batter with the crumbs.Bake the cake for 50 to 55 minutes until a skewer inserted in the middle of the cake comes out clean.Allow to cool before serving. The cake will be moist and beautiful! Enjoy!
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