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Traditional German Rhubarb Cake

Delightful Traditional German Rhubarb Cake for Cozy Gatherings

This Traditional German Rhubarb Cake blends nostalgia and flavor for a delightful dessert experience.
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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 Batter
  • 1 cup Unsalted Butter, softened Substitution: Use salted butter (reduce 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 a refined sugar-free option.
  • 4 Large Eggs Substitution: Replace with 1 cup applesauce or 4 flax eggs for a vegan version.
  • 2 tsp Vanilla Extract Substitution: Omit or use 1 tsp almond extract for a nutty twist.
  • 2.5 cups All-Purpose Flour Substitution: Use a 1:1 gluten-free flour blend for gluten-free options.
  • 2 tsp Baking Powder
  • 0.5 tsp Salt
For the Rhubarb
  • 3-4 cups Fresh Rhubarb, chopped into ½-inch pieces Substitution: Use chopped strawberries or raspberries for a different flavor.
  • 2 tbsp Flour For tossing with rhubarb.
Optional Topping
  • Powdered Sugar For dusting.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowl
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it with butter or lining it with parchment paper.
  2. In a large mixing bowl, combine 1 cup of softened unsalted butter and 1½ cups of granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  3. Incorporate 4 large eggs one at a time, mixing well after each addition. Add 2 teaspoons of vanilla extract.
  4. In a separate bowl, whisk together 2½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this to the wet mixture.
  5. Chop 3-4 cups of fresh rhubarb into ½-inch pieces and toss with 2 tablespoons of flour. Gently fold the floured rhubarb into the batter.
  6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan on a wire rack. Dust the top lightly with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing. Rotate your baking pan halfway through cooking.

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