Here’s a classic German-style rhubarb cake (Rhabarberkuchen / Rhubarb Kuchen) with a tender buttery base and sweet-tart rhubarb topping.

Rhubarb Kuchen

Ingredients

For the cake base

2 cups (250 g) all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) sugar

2 eggs

1 tsp vanilla extract

1/2 cup (120 ml) milk

For the topping

4 cups rhubarb, sliced into 1/2-inch pieces

1/3 cup (65 g) sugar

1 tsp cinnamon (optional)

Optional streusel topping

1/2 cup flour

1/4 cup brown sugar

1/4 cup cold butter

pinch of cinnamon

Instructions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan or springform pan.

Prepare rhubarb:

Toss sliced rhubarb with sugar and cinnamon.

Let sit while preparing batter.

Make the cake batter:

Whisk flour, baking powder, and salt together.

In another bowl, cream butter and sugar until fluffy.

Beat in eggs one at a time, then vanilla.

Alternate adding dry ingredients and milk until combined.

Assemble:

Spread batter evenly in the pan.

Scatter rhubarb over the top.

Optional streusel:

Rub flour, brown sugar, butter, and cinnamon together until crumbly.

Sprinkle over rhubarb.

Bake:

Bake 40–50 minutes until golden and a toothpick comes out clean.

Cool slightly before serving.

Serving ideas

Dust with powdered sugar

Serve warm with whipped cream or vanilla ice cream

Great with coffee or tea

For a more traditional German bakery texture, you can also use a yeast dough base instead of cake batter.