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German Streusel Rhubarb Cake – Oma's Rhabarber-Streuselkuchen

Want a Rhubarb Cake recipe that tastes just like Oma's? Not too sweet, but wunderbar? Try my Rhubarb Streusel Cake that's super quick and easy to make. YOU. WILL. LOVE. IT!

Especially if you love shortbread, you'll love this one. The streusel tastes so buttery, so "shortbread-y"  ... so goooood!

Servings:

Makes 6 - 8 servings

Ingredients:

• 1¾ cups all-purpose flour
• 1 cup ground almonds or almond flour
• ⅔ cup granulated sugar
• ½ teaspoon almond extract
• 1 cup cold butter, cubed
• 1 pound rhubarb, trimmed and cut into ½-inch slices

Instructions:

1. Preheat oven to 350°F. Take a teaspoon of the butter and grease a 9-inch springform pan.
2. Place all the ingredients, except the rhubarb, into a mixing bowl. Using the mixer on low speed, mix until a crumbly mixture results. Or, mix with your hands until crumbly.
3. Press half the crumbles (streusel) into the bottom of the springform pan to form the crust. Place the rhubarb slices on top. Crumble the remaining streusel over the top.
4. Bake for 60 to 70 minutes or until the top is nicely golden brown.

Notes/Hints:

• Serve with whipped cream or ice cream on the side.
• If you've extra rhubarb, you can always make some rhubarb pudding, a favorite in northern Germany.

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