Description
Knusprige, goldene Streusel treffen auf saftigen, leicht säuerlichen Rhabarber. Der buttrige Teig duftet nach Zitrone und Vanille. Jeder Bissen ist zart, frisch und unwiderstehlich fruchtig – in nur wenigen Minuten zubereitet.
Ingredients
Scale
- 1.2 kg rhubarb
- 400 g all-purpose flour
- 7 g baking powder
- 250 g butter
- 280 g powdered sugar
- 1/2 packet vanilla sugar
- 1 pinch salt
- Zest of 1/2 lemon, grated
- 5 medium eggs
- 125 ml lukewarm milk
- 200 g all-purpose flour
- 150 g granulated sugar
- 1/2 packet vanilla sugar
- 1 pinch salt
- 1 pinch ground cinnamon
- 150 g cold butter
Instructions
- Prepare the streusel topping first. Sift 200 g all-purpose flour into a large mixing bowl. Add 150 g granulated sugar, 1/2 packet vanilla sugar, 1 pinch of salt, and 1 pinch of ground cinnamon. Stir everything together until well combined.
- Cut 150 g cold butter into small cubes. Add the butter to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs and clumps start to form. If necessary, use your hands to press the mixture together into larger streusel pieces.
- Spread the finished streusel onto a plate or small tray and place it in the refrigerator to chill while you prepare the rest of the cake. This will help the streusel maintain its shape during baking.
- Wash and trim 1.2 kg rhubarb. Peel off the tough outer skin using a small knife or vegetable peeler. Cut the rhubarb into pieces about 1 cm long. Set aside.
- Line a baking sheet with high sides with parchment paper, making sure the paper covers the bottom and sides to prevent sticking.
- Preheat your oven to 180°C (356°F) using top and bottom heat. Allow the oven to come fully to temperature before baking.
- Sift 400 g all-purpose flour together with 7 g baking powder into a separate bowl. Set aside.
- Place 250 g softened butter, 280 g powdered sugar, 1/2 packet vanilla sugar, 1 pinch of salt, and the grated zest of 1/2 lemon into a large mixing bowl. Using a stand mixer or hand mixer, beat the ingredients together until the mixture is light, fluffy, and creamy.
- Add 5 eggs to the butter mixture, one at a time. After each addition, beat well so that each egg is fully incorporated before adding the next. Continue to beat the mixture until it is very light and voluminous—this should take about 5 minutes with a stand mixer or 10 minutes with a hand mixer.
- Gradually add the sifted flour-baking powder mixture and 125 ml lukewarm milk to the batter, alternating between the two. Start and finish with the flour. Mix gently after each addition until just combined and a smooth, thick batter forms. Do not overmix.
- Pour and spread the batter evenly onto the prepared baking sheet, using a spatula or offset knife to smooth the surface. Distribute the cut rhubarb pieces evenly over the batter, pressing them in slightly. Remove the chilled streusel from the refrigerator and sprinkle it generously and evenly over the rhubarb layer.
- Place the baking sheet on the middle rack of the preheated oven. Bake the cake for 55 to 60 minutes, or until the streusel topping is golden brown and a skewer inserted into the cake comes out clean. If the streusel browns too quickly, cover loosely with aluminum foil partway through baking.
- Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, dust the top with powdered sugar if desired. Cut the cake into squares or rectangles and serve.
Notes
For best results, use fresh, young rhubarb stalks, as older rhubarb can be fibrous and tough. If you prefer a sweeter cake, you can sprinkle a little extra sugar over the rhubarb before adding the streusel. The cake keeps well for several days covered at room temperature and is also delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. If you don’t have vanilla sugar, substitute with a teaspoon of vanilla extract.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
