RHUBARBERKUCHEN MIT STREUSEL
This cake has a tender and moist crumb, with a lovely buttery “streusel” topping. The word “streusel” comes from the German word ‘streuen’ meaning to sprinkle or scatter.
Ingredients for cake batter
- 1 ¼ cups caster sugar
- 1 tsp. baking soda (bi carbonate of soda)
- ½ tsp. salt
- 2 ¼ cups plain flour
- 3 eggs
- 300 ml sour cream
- 3 ½ cups (about seven stalks) rhubarb, chopped into 1 cm pieces
Ingredients for streusel topping
- 1 cup caster sugar
- 1/3 cup room temp butter
- 1/3 cup plain flour
- 1 tsp. ground cinnamon
Method for cake batter
- Preheat oven to 175C.
- Grease and flour a baking/roasting dish about 28cm x 35cm.
- In a bowl, mix caster sugar, baking soda, salt and flour.
- Beat the eggs and sour cream together until smooth.
- Add to the flour mixture and stir until combined.
- Add rhubarb and mix until combined.
- Spread the batter into the baking dish and smooth top evenly.
Method for streusel topping
- Mix all the ingredients together with finger tips (or use a fork).
- Scatter small lumps of this over the cake batter.
- Bake cake for about an hour or until a cake skewer comes out clean.
- This is a very dry batter so don’t worry that it doesn’t look like cake batter, as the rhubarb will start to “melt” during baking and release steam to help make it lovely and moist.
- Try adding variations like, lemon zest, orange zest, vanilla, ginger, or adding almond, hazelnut, pecan, walnut or coconut to the streusel.
- Great served warm with a thick custard, ice cream, rhubarb compote, or simply dusted with icing sugar.
- Wonderful for breakfast with a cup of coffee!