Kue Rhubarb
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.
Trim 600 g rhubarb into 2 cm pieces and toss with 1 tbsp sugar; cream 200 g softened butter with 180 g sugar and vanilla sugar until pale, beat in 4 eggs one at a time, then fold in 250 g flour sifted with 2½ tsp baking powder plus 3 tbsp milk to a thick, spoonable batter. Spread it into a lined, buttered 24 cm springform, scatter the rhubarb evenly over the top and press it lightly in, then bake at 180°C (350°F) for 45–50 minutes until golden and a skewer comes out clean. Rest 15 minutes in the pan, release, cool, and dust with powdered sugar before slicing.
- Keep the batter thick (spoonable, not pourable) so the wet rhubarb sits on top instead of sinking to the bottom.
- Toss the rhubarb with a spoon of sugar to draw off some juice, which prevents a soggy layer under the fruit.
- Don't skip lining the base with parchment; rhubarb juice caramelizes and sticks, making a clean release much easier.
Equipment
- 24 cm (9.5 in) springform pan
- Stand or hand mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
- Wire cooling rack
Bahan
Batter
- 200 g unsalted butter, softened to room temperature
- 180 g granulated sugar
- 8 g vanilla sugar, or 2 tsp vanilla extract
- 1 g fine salt
- large eggs, room temperature
- 250 g all-purpose flour, spooned and leveled
- 11 g baking powder
- 45 ml whole milk, room temperature
Rhubarb topping
- 600 g fresh rhubarb, trimmed, cut into 2 cm (¾ in) pieces
- 12 g granulated sugar, for tossing the rhubarb
- 10 g powdered sugar, for dusting, optional
Cara membuat
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Heat the oven to 180°C (350°F), conventional. Butter a 24 cm springform and line the base with a round of parchment. Trim the rhubarb ends and any tough strings, then cut the stalks into 2 cm (¾ in) pieces. Toss with 1 tbsp granulated sugar and set aside in a colander so excess juice can drain while you make the batter.
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Beat the softened butter with the granulated sugar, vanilla sugar, and salt on medium-high speed until noticeably pale and fluffy. This aerates the batter so the cake rises evenly and stays tender.
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Add the eggs one at a time, beating well after each until fully incorporated before adding the next. If the mixture looks slightly curdled, add a spoonful of the flour to bring it back together.
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Whisk the flour and baking powder together, then fold into the batter in two additions along with the milk. Mix only until no dry streaks remain; the batter should be thick and spoonable, not pourable. Overmixing makes the crumb tough.
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Scrape the batter into the prepared pan and smooth the top with a spatula. Shake the rhubarb to release loose juice, then scatter it evenly over the surface and press the pieces lightly into the batter so they are half-submerged.
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Bake in the center of the oven for 45–50 minutes, until the top is golden and a skewer inserted into the sponge (avoiding a rhubarb pocket) comes out clean. If the edges brown too fast, tent loosely with foil for the last 10 minutes.
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Rest the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and release the springform. Cool at least until warm, then dust with powdered sugar just before serving.
Make ahead
The batter is best baked right after mixing, but you can trim and cut the rhubarb a day ahead and store it covered in the fridge. The baked cake also freezes well: wrap slices tightly and freeze for up to 2 months, then thaw at room temperature and dust with fresh powdered sugar.
Storage
Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days; bring back to room temperature before serving. Because the rhubarb releases moisture, the cake is at its best on the first day and softens slightly after.
Variations
Streusel Rhabarberkuchen
Rub together 100 g flour, 60 g cold butter, and 60 g sugar into coarse crumbs and scatter over the rhubarb before baking for a crunchy German-style streusel top. Add about 5 minutes to the bake time.
Rhubarb-strawberry
Swap 200 g of the rhubarb for hulled, quartered strawberries for a sweeter, rosier cake. Reduce the tossing sugar slightly, as strawberries add their own sweetness.
Gluten-free
Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The crumb is a touch more delicate, so cool fully in the pan before releasing.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
Do I need to peel the rhubarb for this rhubarb cake?
Usually not. Young, thin spring stalks have tender skin that softens fully in the oven. Only peel away the toughest, stringiest outer fibers on thick, late-season stalks by pulling them off with a small knife.
Why did my rhubarb cake turn out soggy in the middle?
Rhubarb is very watery, so two things help: toss the pieces with sugar and let them drain before adding, and keep the batter thick rather than thin. A stiff Rührteig supports the fruit and bakes through without a wet band forming underneath.
How do I stop the rhubarb from sinking to the bottom?
Spread a thick batter first, then arrange the rhubarb on top and press it in only halfway rather than folding it through. Cutting the stalks into modest 2 cm pieces also keeps them from dragging down through the sponge as it bakes.
Can I use frozen rhubarb?
Yes. Use it straight from frozen without thawing, and toss it with a tablespoon of flour along with the sugar to soak up the extra liquid it releases. Expect to add a few minutes to the baking time.
Is this German rhubarb cake very tart?
It has a pleasant tang balanced by the sweet butter sponge, not a mouth-puckering sourness. If you prefer it sweeter, dust more generously with powdered sugar or serve with vanilla sauce; for extra tartness, add a little more rhubarb.
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