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Classic German Rhubarb Cake Recipe (Deliciously Tart and Sweet!)

Classic German Rhubarb Cake

Welcome to the delightful world of baking with our Classic German Rhubarb Cake recipe! This cake embodies the essence of springtime with its tart and tangy rhubarb, perfectly complemented by a sweet and fluffy cake base.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 400 g rhubarb cleaned and chopped
  • 250 g all-purpose flour
  • 150 g granulated sugar
  • 125 g unsalted butter softened
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
For Dusting (Optional)
  • Powdered sugar

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Wire Rack

Method
 

  1. Step 1: Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
  5. Step 5: Fold in the chopped rhubarb gently with a spatula.
  6. Step 6: Pour the batter into the prepared cake pan and spread evenly.
  7. Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.