I love a cake that contains all sorts of flavors and textures. This Rhubarb Streusel Cake Recipe with Vanilla Cream (Rhabarbarkuchen mit Vanillecreme) does just that… the base is simple, with a bit of vanilla, the Vanilla Cream filling is sweet (but not too sweet) and smooth. On top of that, you’ll find over a pound and a half of tart rhubarb, and the whole thing is topped by sweet crunchy streusel. Altogether it’s a glorious celebration of Spring! Perfect for your Kaffeeklatsch table.
This cake does require a bit of extra work… and a few extra steps. None of them are complicated, they just take time. The Rhubarb macerates with a bit of sugar to take some of the edge off the sour flavor. It also needs to drain any of the extra liquid that accumulates. The pudding center needs to cool a bit before you can use it. And the whole cake needs to cool before you slice it. Trust me… you’ll end up with a mess if you hurry.
But it’s worth the wait.
Rhubarb Streusel Cake Recipe with Vanilla Cream
Read through the instructions before you start. Some steps just require waiting.
Rhubarb Streusel Cake Recipe with Vanilla Cream- Rhabarbar Streuselkuchen mit Vanillecreme
Equipment
- 1 Springform Pan 11 inch or 28 cm
Ingredients
Rhubarb
- 30 oz Rhubarb 800 gram
- 3 Tablespoon Sugar
Vanilla Cream Center
- 1 Package German Vanille Pudding Powder I've tried with cornstarch and vanilla, it works, but with less success.
- 4 Tablespoons Sugar 50 gram
- 1 ½ cup Milk 375 ml
- ½ cup Sour Cream (Full Fat) 125 gram
Cake Base
- 7 Tablespoon Butter 100 gram
- 1/4 cup + 1 round Tablespoon Sugar 95 gram
- 1 teaspoon Vanilla extract
- 2 large Eggs
- ⅓ cup Sour Cream (full fat) 75 gram
- 1 ¼ cup Flour 180 gram
- 1 Tablespoon Baking Powder
Streusel
- 1 ½ cup Flour 200 gram
- 1/3 cup +1 Tablespoon sugar 115 gram
- 1 teaspoon Vanilla extract
- 10 Tablespoons Butter 150 gram
Decoration
- 2-3 tablespoons Powdered Sugar
Instructions
Rhubarb
- Slice Rhubarb into small pieces (about 1/2 inch or 1 cm). Place in a bowl, and sprinkle with the sugar. Stir to coat.Let macerate for an hour. Stir occasionally.
- Place sugared Rhubarb in a strainer over the bowl. Let drain completely. At least 20 minutesThis is important. If the Rhubarb is too wet, it affects the stability of the cream. Just let it sit, and maybe give it a little squeeze later when you add it to the cake.
Vanille Cream Center
- In a small saucepan, combine the Vanille Pudding Powder, Sugar, and milk. Whisk over medium heat until the pudding thickens. Continue to whisk, remove from heat and let cool. It will cool quicker if you transfer it to another bowl.
- When the pudding cools to just warm, add the sour cream. Stir them to completely combine, and set aside.
Cake Base
- Preheat the oven to 350°F
- Grease the bottom and sides of the springform pan
- In a mixing bowl, cream butter and sugar on high until light. Scrape the sides of the bowl occasionally, and under the beater.
- With the mixer running, add the vanilla, and then the eggs one at a time.
- Stir the Baking Powder into the Flour.Alternate adding the Flour/Baking Powder mix and the Sour Cream to the butter/egg mixture.Beat until combined. Occasionally, scraping the sides and bottom of the bowl.
- Smooth the batter into the prepared Springform Pan, and bake 15-16 minutes. Cake should be browning.
Streusel
- Combine Flour and sugar in a bowl. Sprinkle Vanilla over it. Cut the butter in 1 Tablespoon at a time. Use 2 forks or a food processor to bring the ingredients together. It should look like wet sand. All the butter should be incorporated. Set aside
Put it all together
- When the cake base comes out of the oven, immediately spread the vanilla pudding cream over it. Top the pudding with the drained Rhubarb.Sprinkle the Streusel over the Rhubarb. Cover it completely. You can squeeze some in your fist to make larger clumps of streusel.
- Put the cake back into the 350°F oven, and bake for another 35 minutes.
- Set the cake on a cooling rack, and let cool completely. Resist the temptation to open the springform early. The Vanilla Cream will bulge or leak.When the cake is completely cool, you can run a knife around the edge, then open the springform. It may still be soft. If you want it firm, refrigerate the cake for a few hours, or overnight. The taste and texture will not be affected, and the cream will stay in place. Sprinkle with powdered sugar before serving if you like.
Notes
You need Vanille Pudding Pulver
The German pudding powder does NOT contain sugar. I keep half a dozen packets in my pantry at all times, for baking and for a quick dessert.
Dr. Oetker Original German Vanille Pudding 3x37g | Pack of 3
Dr. Oetker Vanilla Pudding 3 Pack
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Rhubarb Streusel Cake Recipe- Step by Step
Cut the Rhubarb, sprinkle with sugar, stir, and let macerate for at least 30- 60 minutes… then drain at least 30 minutes
Make the Vanilla Pudding with German Vanille Pudding Powder (I haven’t tried with the American), using 1 1/2 cup of milk and 4 tablespoons sugar. Set aside to cool for a bit in a bowl, then stir in the sour cream. Set aside.
Spread the batter into a prepared pan, bake 15 -16 minutes
a toothpick comes out clean
Spread the Pudding Sour Cream mixture over the hot cake.
Top with the Rhubarb (yes, the pan IS getting full)
Top with the Streusel
Bake 35 minutes
This is what I mean… If you remove the rim while the cake is warm, it will bulge…
It’s not critical, but it does spoil the look, and slices will be wonky.
Let it cool completely… or better yet, refrigerate.
Sprinkle with powdered sugar to serve.
Layers of cake, cream, rhubarb, and Streusel
Enjoy!
To clarify: you mean a springform pan with a 9″ interior and an 11″ exterior.
I used an 11″…28 cm. Will make the correction.