Rhubarb Almond Cake with Crispy Streusel
This cake combines the tart freshness of rhubarb with the nutty aroma of almonds and an irresistibly crispy streusel topping. A true delight for all rhubarb lovers and perfect for coffee time in the spring! You'll be amazed at how simple yet refined this cake is.
Preparation
25 min.
Cook / Bake
50 min.
Servings
12
Calories
380 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
For the Streusel
- 250 gAll-purpose flour
- 125 gGranulated sugar
- 1 packageVanilla sugar
- 125 gCold butter(cut into small pieces)Milch
For the Filling
- 200 gRhubarb(peeled and cut into 1 cm pieces)
- 2 tbspGranulated sugar
- 1 tbspCornstarch
For the Cake Batter
- 150 gSoft butterMilch
- 120 gGranulated sugar
- 1 packageVanilla sugar
- 3 mediumEggs
- 100 gGround almonds
- 200 gAll-purpose flour
- 1 packageBaking powder
- 100 mlMilk
- 1 pinchSalt
For Garnish
- 1 tbspPowdered sugar(for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (24 cm) springform pan. Lightly dust it with flour.
For the streusel, combine the flour, sugar, and vanilla sugar in a bowl. Add the cold butter in small pieces. Use your fingertips to rub the butter into the dry ingredients until coarse crumbs form. Set aside.
For the rhubarb filling, mix the peeled and chopped rhubarb with 2 tablespoons of sugar and cornstarch in a small bowl. This helps to absorb excess moisture during baking.
For the cake batter, cream the soft butter, 120g sugar, and vanilla sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the ground almonds, flour, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the cake batter into the prepared springform pan and spread evenly. Arrange the rhubarb mixture over the batter.
Evenly sprinkle the prepared streusel over the rhubarb layer.
Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel browns too quickly, you can loosely cover the cake with aluminum foil.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before carefully removing the springform ring. Let it cool completely on a wire rack.
Before serving, dust the cooled cake with powdered sugar.
💡 Tipp
Varianten
- Add 1 tsp lemon zest to the cake batter for extra flavor.
- Substitute part of the almonds with chopped walnuts or pecans for a different nutty taste.
Ersatz & Alternativen
- If fresh rhubarb is unavailable, use frozen rhubarb (thaw and drain well before use).
- For a dairy-free option, use plant-based butter and milk.
Aufbewahrung
Store the cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
Einfrieren
The cake can be frozen whole or in individual slices for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil.
Nutrition per serving
Calories
380 kcal
Protein
6 g
Carbohydrates
48 g
Fat
19 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/rhubarb-almond-cake-with-crispy-streusel
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