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Oma's German Rhubarb Cake With Streusel (Rhabarberkuchen mit Streusel)
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Published: July 8, 2017, Updated: June 6, 2025
German streusel rhubarb cake (rhabarberkuchen mit streusel) was a sweet treat Mutti often made. Now I bake it just like she did, buttery and so lecker!
Oma's Rhubarb Cake with Streusel is so quick & easy to make.Want a rhubarb cake that tastes just like Mutti’s? This rhabarberkuchen mit streusel is quick, easy, and pure buttery bliss. The best part? Streusel on the bottom and the top. If you love shortbread, you’re going to flip for this.
It’s wunderbar with rhubarb, but don’t stop there. Cherries, plums, peaches, just about any fruit gets even better under that golden crumble.
Oma’s Recipe Rundown
- Ease of Making: Simple to mix, layer, and bake
- Taste: Buttery, tangy, and not too sweet
- Time: 10 minutes prep, 60–70 minutes baking
- Best Served With: Whipped cream or vanilla ice cream
Top Tips For Best Results
- Use Deep Red Rhubarb: The sweeter stalks make the cake even better
- No Need to Peel: Just trim, wash, and slice
- Try Other Fruits: Swap in cherries, plums, or peaches if you like
- Gluten-Free Hack: Substitute all-purpose flour with a gluten-free blend and use almond flour as directed
- Vegan Hack: Use plant-based butter suitable for baking
Need a Giggle?
Meet Rhabarberbarbara, the rhubarb queen you didn’t know you needed!
Use Other Fruits? YES!
When using cherries, I like jarred sour cherries. Drain them well and save the juice to mix with sparkling water!
Try sprinkling sliced almonds over the streusel, or add ½ teaspoon cinnamon to the dough for extra flavor.
Using plums? Cut them in half, remove the pits, and place them skin-side down to keep the crust from getting soggy.
Rhubarb Power: Eat More Cake!
Rhubarb is full of nutrients your body loves, especially vitamins K and A. Vitamin K strengthens bones and helps keep calcium levels healthy. Vitamin A boosts your immune system, supports cell growth, and keeps skin smooth.
Rhubarb is also loaded with antioxidants that protect your body from free radicals, those troublemakers that can damage cells and weaken your immune system.
All the more reason to grab fresh rhubarb and bake this yummy cake. It’s not just delicious—it’s good for you too. Sounds like the perfect excuse for another slice (or two)!
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How to Pick the Best Rhubarb
When I shop for rhubarb, I always look for stalks that are crisp, firm, and tender. If they feel slimy or look wilted, I pass them by. No one wants sad rhubarb in a cake!
You’ll usually find the best rhubarb in late spring and early summer, but with a good eye, you can spot it year-round.
If I already have some at home, I snap a piece off. If it’s juicy inside, it’s still good. Smaller leaves mean a younger, fresher stalk too ... the fresher, the better, especially for this cake!
How to Make German Rhubarb Streusel Cake
This really is an easy recipe to make. Basically it's just a big batch of streusel. Press half into a base, cover with rhubarb, and crumble the remaining streusel on top.
These are the ingredients you'll need. Freshly picked rhubarb is best.
It's just a matter of mixing in that cold butter, that's been cut into cubes.
You can either cut the butter in with a pastry cutter, or just use your hands. I prefer to use latex gloves (easier and quicker to clean up after).
Once the streusel is well mixed and crumbly, put half into a prepared springform pan. Press down until you've made a cake base.
Cover the streusel base with the sliced rhubarb and then sprinkle the remaining streusel over the top.
The following cake is ready for the oven. It'll take about one hour, so that the rhubarb is properly baked.
Once the cake is finished, use a knife to go around the edges to make sure that the cake isn't stuck to the sides. This is easier to do while the cake is still warm. Then let it cool completely.
This German rhabarberkuchen mit streusel is now ready to serve.
Oma Says
A Warning When Making Streusel Cakes:
The streusel tastes so-o-o-o good that it's easy to eat the topping before it's baked or as it's sitting cooling on the rack. Keep your eyes on the hubby and the kids. They like to sneak in too!
Oma's German Streusel Rhubarb Cake (Rhabarberkuchen mit Streusel)
German Streusel Rhubarb Cake (Rhabarberkuchen mit Streusel) was a sweet treat Mutti often made. Now I bake it just like she did, buttery and so lecker!
Prep Time:
10 minutes
Bake Time:
1 hour 10 minutes
Total Time:
1 hour 20 minutes
Servings:
Makes 8 servings
Ingredients:
- 1¾ cups (220 g) all-purpose flour
- 1 cup (100 g) ground almonds or almond flour
- ⅔ cup (135 g) granulated sugar
- ½ teaspoon (2.5 ml) almond extract
- 1 cup (225 g) cold butter, cubed
- 1 pound (about 450 g) rhubarb, trimmed and cut into ½-inch slices
Instructions:
- Preheat oven to 350°F (175°C). Take a teaspoon of the butter and grease a 9-inch (23-cm) springform pan.
- 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.
- 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.
- 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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe Updated: June 6, 2025
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From Oma's heart
to your table
Complete your set today - order now!
Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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