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Classic German Rhubarb Cake Recipe

Classic German Rhubarb Cake

Welcome to the world of baking with our Classic German Rhubarb Cake recipe! This delightful cake is a perfect blend of tart and sweet, showcasing the vibrant flavor of rhubarb in a moist, buttery cake.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: German
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 500 g rhubarb chopped
  • 250 g all-purpose flour
  • 200 g granulated sugar
  • 150 g unsalted butter softened
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
For Dusting
  • Powdered sugar

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring Cups and Spoons
  • Knife and chopping board
  • Cooling Rack
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 180°C (350°F).
  2. Step 2: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
  3. Step 3: Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Step 6: Gently fold in the chopped rhubarb.
  7. Step 7: Pour the batter into the greased and floured cake pan and smooth the top.
  8. Step 8: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Step 10: Dust the cooled cake with powdered sugar before serving.

Notes

This cake is perfect for sharing and can be served with whipped cream or vanilla ice cream for added indulgence.