German rhubarb streusel sheet cake

Based on 8 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“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 👌
25
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Pieces:-20+
1 kg rhubarb
700 g flour
650 g sugar
500 g unsalted butter (cool)
50 g starch
¼ tsp vanilla extract
whipped cream (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
452
Protein
3 g
Fat
21 g
Carb
60 g
  • 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.
    • 700 g flour
    • 400 g sugar
    • 500 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.
    • 1 kg rhubarb
    • 250 g sugar
    • 50 g starch
    • ¼ 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!