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Classic German Rhubarb Cake Recipe

Classic German Rhubarb Cake

Welcome to our delightful culinary journey featuring the Classic German Rhubarb Cake. This timeless recipe embodies the essence of German baking with its soft, buttery cake base complemented by the tartness of fresh rhubarb.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 2 cups rhubarb chopped
Optional for Dusting
  • Powdered sugar

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Wire rack for cooling
  • Sifter (optional)

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x13 inch baking pan.
  3. Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Step 5: In another bowl, whisk together the flour, baking powder, and salt.
  6. Step 6: Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.
  7. Step 7: Gently fold in the chopped rhubarb.
  8. Step 8: Pour the batter into the prepared baking pan and spread evenly.
  9. Step 9: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Step 11: Dust with powdered sugar before serving, if desired.

Notes

This cake keeps well for several days, and you can enjoy a slice each day without worry.