German rhubarb streusel sheet cake

German rhubarb streusel sheet cake

Based on 45 ratings
In app
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"This rhubarb sheet cake is one of my favorite cake recipes—ever! It’s prepared in no time and can be easily adjusted to your taste and the season. Substitute the rhubarb with mixed berries, cherries, or even plums—the recipe always a winner."
Difficulty
Easy 👌
Preparation
25 min
Baking
45 min
Resting
0 min

Ingredients

2Pieces
MetricImperial
kg
rhubarb
70 g
flour
65 g
sugar
50 g
unsalted butter (cool)

Utensils

2 ovens, stand mixer with dough hook, rolling pin, parchment paper, baking sheet, cutting board, knife, bowl

Nutrition per serving

Cal452
Fat21 g
Protein3 g
Carb60 g
Ad
  • Step 1/4

    Preheat oven to 180°C/355°F. Add flour, some of the sugar, and butter to the bowl of a kitchen machine. Mix until a crumbly dough forms.
    • 70 g flour
    • 40 g sugar
    • 50 g unsalted butter (cool)
    • oven
    • stand mixer with dough hook

    Preheat oven to 180°C/355°F. Add flour, some of the sugar, and butter to the bowl of a kitchen machine. Mix until a crumbly dough forms.

  • Step 2/4

    Halve the dough and let one half rest in the fridge. Roll out the second half of the dough between two sheets of parchment paper, until it’s the same size as your baking sheet, then transfer the dough to it.
    • rolling pin
    • parchment paper
    • baking sheet

    Halve the dough and let one half rest in the fridge. Roll out the second half of the dough between two sheets of parchment paper, until it’s the same size as your baking sheet, then transfer the dough to it.

  • Step 3/4

    Peel and chop rhubarb, then add it to a bowl. Add remaining sugar, starch, and vanilla extract and mix. Transfer the rhubarb mixture to the baking sheet over the dough.
    • kg rhubarb
    • 25 g sugar
    • 5 g starch
    • tsp vanilla extract
    • cutting board
    • knife
    • bowl

    Peel and chop rhubarb, then add it to a bowl. Add remaining sugar, starch, and vanilla extract and mix. Transfer the rhubarb mixture to the baking sheet over the dough.

  • Step 4/4

    Remove the second half of the dough from the fridge and crumble it on top of the rhubarb. Bake at 180°C/355°F for approx. 45 min., or until the crumbles are golden brown. Enjoy with some whipped cream, if desired!
    • whipped cream (for serving)
    • oven

    Remove the second half of the dough from the fridge and crumble it on top of the rhubarb. Bake at 180°C/355°F for approx. 45 min., or until the crumbles are golden brown. Enjoy with some whipped cream, if desired!

  • Enjoy your meal!

    German rhubarb streusel sheet cake

How-To Videos

See all
how-to-infuse-whipped-cream

How to infuse whipped cream

how-to-make-crumble-topping

How to make crumble topping

how-to-whip-cream

How to whip cream

Tags

Ad

More delicious ideas for you

Ad
or
To comment and share your experience, please sign up!