#rhubarb

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This is a classic German Rhabarberkuchen: a tender, buttery vanilla sponge (Rührteig) baked with a thick layer of tart rhubarb pressed into the top. The fruit keeps the crumb moist while its sharpness cuts the sweet batter, and because the pieces sit on the surface rather than folded in, they stay juicy and jewel-bright instead of sinking. It is the kind of unfussy spring cake you slice for afternoon coffee and finish the same day.