Oma's German Rhubarb Cake With Streusel (Rhabarberkuchen mit Streusel)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on December 3, 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!

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A slice of Oma's rhubarb streusel cake served with a dollop of whipped cream.

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.

Top Tips For Best Results

1. Use Deep Red Rhubarb: The sweeter stalks make the cake even better
2. No Need to Peel: Just trim, wash, and slice
3. Try Other Fruits: Swap in cherries, plums, or peaches if you like
4. Gluten-Free Hack: Substitute all-purpose flour with a gluten-free blend and use almond flour as directed
5. Vegan Hack: Use plant-based butter suitable for baking

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.

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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

(Find the printable recipe with measurements in the recipe card below.)

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.

All the simple ingredients you need to make this classic German rhubarb streusel cake.

It's just a matter of mixing in that cold butter, that's been cut into cubes.

Cold butter added to the flour mixture to form the perfect crumb topping.

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).

Blend the butter into the dry ingredients until you have soft, sandy crumbs.

The streusel is ready when it easily clumps together between your fingers.

Once the streusel is well mixed and crumbly, put half into a prepared springform pan. Press down until you've made a cake base.

ress part of the dough into the pan to make a simple, buttery crust.

Cover the streusel base with the sliced rhubarb and then sprinkle the remaining streusel over the top.

Scatter fresh rhubarb over the base and finish with a generous layer of streusel.

The following cake is ready for the oven. It'll take about one hour, so that the rhubarb is properly baked.

The cake is fully assembled and ready for the oven.

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.

Golden, bubbly, and fragrant right out of the oven.

This German rhabarberkuchen mit streusel is now ready to serve.

A beautiful rhubarb streusel cake ready to slice and share

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!

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Oma's German Rhubarb Cake With Streusel (Rhabarberkuchen mit Streusel)

German rhubarb cake with streusel (rhabarberkuchen mit streusel) was a sweet treat Mutti often made. Now I bake it just like she did, buttery and so lecker!

Prep Time:

15 minutes

Bake Time:

1 hour

Total Time:

1 hour 15 minutes

Servings:

Makes 8 slices

Ingredients:

• 1¾ cups (228 grams) all-purpose flour
• 1 cup (120 grams) ground almonds or 1 cup (100 grams) almond flour
• ⅔ cup (133 grams) granulated sugar
• ½ teaspoon (3 milliliters) almond extract
• 1 cup (225 grams) cold unsalted butter, cubed
• 1 pound (about 450 grams) rhubarb, trimmed and cut into ½-inch slices

Instructions:

1. Preheat oven to 350°F (180°C). Take a teaspoon of the butter and grease a 9-inch (23-cm) springform pan and set aside.
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.
5. Cool in pan on a wire rack. Remove the cake from pan and place on a serving plate.

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.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 3, 2025

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Complete your set today - order now!

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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.