German Rhubarb Cake

Authentic German Rhubarb Cake Recipe - Delicious & Easy to Make

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 12

Introduction

German Rhubarb Cake is a delicious and traditional dessert that is perfect for spring and summer. This cake is made with fresh rhubarb, which gives it a tangy and slightly sweet flavor. The combination of spices and nuts in the topping adds a crunchy texture that complements the soft cake perfectly.

History

Rhubarb has been used in cooking for centuries, and it is believed to have originated in Asia. The use of rhubarb in desserts became popular in Europe in the 18th century, and German Rhubarb Cake has been a favorite in German households ever since. This recipe has been passed down through generations and is a beloved treat for many families.

Ingredients

0.5 cup of shortening
1.5 cups of brown sugar
1 egg
0.5 tsp of salt
2 cups of finely chopped rhubarb
2.25 cups of flour
1 tsp of soda
1 cup of buttermilk or soured milk
1 tsp of cinnamon
0.25 tsp of allspice
0.25 tsp of cloves
1 tsp of vanilla

Topping

0.25 cup of white sugar
0.25 cup of brown sugar
1 tsp of cinnamon
0.5 cup of chopped nuts
0.5 cup of coconut

How to prepare

In a mixing bowl, combine shortening, cinnamon, brown sugar, allspice, egg, cloves, salt, and vanilla. Mix well, then add rhubarb and set aside.
In a separate bowl, mix flour and soda alternately.
Add the flour mixture and buttermilk to the first ingredients. Mix well.
Pour the batter into a greased 9 x 13 inches pan.
Combine the topping ingredients and sprinkle them on top of the batter.
Bake in a preheated oven at 350°F (177°C) for 40 minutes.

Variations

Add chopped strawberries or raspberries to the batter for a fruity twist.
Substitute the nuts in the topping with oats for a nut-free version.
Drizzle the cake with a lemon glaze for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to finely chop the rhubarb to ensure that it cooks evenly in the cake.

- Be careful not to overmix the batter, as this can result in a tough cake.

- Test the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

- Allow the cake to cool completely before serving to ensure that it sets properly.

Serving Suggestions

German Rhubarb Cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Be sure to preheat the oven before baking the cake to ensure even cooking.

- Use a toothpick to test for doneness in the center of the cake.

- Allow the cake to cool in the pan before slicing and serving.

Ingredient Substitutions

You can use butter instead of shortening in the cake batter.

- If you don't have rhubarb, you can use apples or peaches as a substitute.

- Any type of nuts can be used in the topping, such as almonds or pecans.

Make Ahead Tips

German Rhubarb Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. It can also be frozen for up to 3 months.

Presentation Ideas

Serve German Rhubarb Cake on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

German Rhubarb Cake pairs well with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover German Rhubarb Cake in an airtight container at room temperature for up to 2 days. To reheat, simply place a slice in the microwave for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of German Rhubarb Cake contains approximately 300 calories.

Carbohydrates

Each serving of German Rhubarb Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of German Rhubarb Cake contains approximately 10 grams of fats.

Proteins

Each serving of German Rhubarb Cake contains approximately 3 grams of proteins.

Vitamins and minerals

German Rhubarb Cake is a good source of vitamin C, vitamin K, and calcium.

Alergens

German Rhubarb Cake contains nuts and coconut.

Summary

German Rhubarb Cake is a delicious dessert that is relatively high in carbohydrates and fats. It is a good source of vitamin C, vitamin K, and calcium.

Summary

German Rhubarb Cake is a classic dessert that is perfect for any occasion. With its tangy rhubarb filling and crunchy topping, this cake is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for German Rhubarb Cake. It was a warm summer day and I was visiting my dear friend Helga in her cozy little cottage nestled in the German countryside. As we sat sipping tea in her sunlit kitchen, she suddenly got up and disappeared into her pantry, rummaging through jars and canisters until she emerged triumphantly holding a tattered old recipe card.

"This," she said with a mischievous twinkle in her eye, "is my secret recipe for the most delicious German Rhubarb Cake you will ever taste."

Intrigued, I watched as Helga pulled out her mixing bowls and began to assemble the ingredients. Flour, sugar, eggs, butter...and of course, the star of the show, fresh rhubarb from her garden. As she worked, she shared stories of how she had learned this recipe from her own grandmother, who had passed it down through the generations.

As the cake baked in the oven, filling the kitchen with a tantalizing aroma, Helga regaled me with tales of her childhood spent baking with her Oma. Memories of sticky fingers and flour-dusted aprons, of laughter and love woven into every bite of cake they shared.

Finally, the moment of truth arrived as Helga pulled the golden-brown cake from the oven, the rhubarb glistening with sticky-sweet juices. She carefully sliced a piece and placed it on a delicate china plate, handing it to me with a flourish.

"Go on, try it," she urged, her eyes sparkling with anticipation.

I took a bite, savoring the buttery crust and the tangy sweetness of the rhubarb. It was like nothing I had ever tasted before, a perfect balance of flavors that danced on my tongue.

"Helga, this is amazing," I exclaimed, my mouth still full of cake. "You have to teach me how to make this!"

And so, that day in Helga's kitchen marked the beginning of my own journey with German Rhubarb Cake. I begged her for the recipe, which she graciously shared with me, and I returned home with a heart full of memories and a head full of new baking skills.

Over the years, I have refined and perfected the recipe, adding my own touches and variations to make it truly my own. I have shared this cake with friends and family, delighting in their smiles of appreciation as they savor each bite.

But no matter how many times I bake this cake, it will always hold a special place in my heart as a reminder of that sunny summer day in Helga's kitchen, where a simple recipe became a cherished memory to be passed down through the generations.