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Rhubarb streusel kuchen

Rhubarb Streusel Cake Recipe with Vanilla Cream- Rhabarbar Streuselkuchen mit Vanillecreme

This delicious cake has it all... Cake topped with tart rhubarb and a smooth vanilla cream filling covered by a crunchy sweet streusel topping. It's a new favorite in our house!
There are a few steps, and some of the preparation takes a little bit of waiting, but the results are worth it.
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Prep Time 2 hours
Cook Time 55 minutes
Course Cake, Dessert
Cuisine German
Servings 12

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 minutes
    This 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 will have to use German Vanille Pudding Powder for the cream. You can order it here on Amazon, or here from Germanshop24. It comes as a three-pack, and isn't expensive. 
Making sure your rhubarb is drained is important. Otherwise, the moisture affects the cream filling. If you are worried, sprinkle a teaspoon of cornstarch over your drained rhubarb. 
The cake is delicious when it's warm, but it will 'melt' on you (the cream layer bulges out and starts to sag. Make sure your cake cools completely. You can even refrigerate it overnight. This doesn't affect the streusel or cake.
Keyword Germsn Cherry Streusel Cake, RHubarb cake