Simple rhubarb cake (Rhabarberkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 70) by Luisa Weiss

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Accompaniments: Lightly sweetened whipped cream (Schlagsahne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    See recipe for variation.

  • SKidd on April 25, 2026

    Fine, easy. Nicely sweet though the rhubarb have off a bit of moisture to the texture and I didn’t use the entire amount of rhubarb. Used an 8 inch pan as many thought it was a bit thin and that worked fine, baked in about 55 minutes.

  • stef on May 19, 2019

    Made this in a 10" springform. Although cake is delicious it is quite flat. Maybe a 9" pan would be better. Used 100gr European butter and flavour is quite rich. Requires a lot of rhubarb. Not sure I would make it again. Quite tart.

  • TrishaCP on June 03, 2018

    This was a nice and simple cake- very tart. Mine was quite flat, but I think that's because I was at the end of a container of baking powder and didn't quite get the two teaspoons required.

  • hirsheys on May 28, 2018

    This was yummy, though not terribly remarkable. I have other rhubarb cakes I prefer that I'll make over this one, though I appreciate that this one is not terribly sweet. A good afternoon cake.

  • sarahcooks on May 16, 2018

    Made this with the struesel. I'm not sure it would have been quite sweet enough for the kids without it, but I think I would enjoy it either way. Delicious!

  • vickster on June 25, 2017

    Super simple and delicious and a great use for the rhubarb in my garden. Love the tartness!

  • Globegal on June 12, 2017

    Very good and simple to make. Not overly sweet but flavorful. This is a recipe to make for those who don't think they like rhubarb (that's me!) I liked this even without the almond streusel I forgot to add but the streusel helps tone down the sourness of the rhubarb. Made some changes to accommodate what was on hand. Used about 325g instead of 500g of rhubarb & cut them about 1/8 to 1/4 inch instead of 1/2 inch. Also, added a little cream to milk to make up for using regular, salted butter & a little less salt. Didn't have a 10" cake pan so used an 8x8" pan. Last change was adding a few drops of Fiori di Sicilia along with the vanilla. This was so good am willing to try with more rhubarb.

  • Astrid5555 on June 06, 2017

    Made this today with the last rhubarb from the garden. Super simple to make with just the right tartness. Will go onto regular rhubarb rotation, delicious!

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