German Rhubarb Cake with Streusel and Vanilla Pudding is a beloved classic, combining tart rhubarb with a buttery streusel topping and rich homemade vanilla pudding made from real vanilla bean seeds. With rhubarb season in full swing, I’m excited to share this traditional German dessert, a favorite enjoyed by many across Germany!
EQUIPMENT
- 26 cm (10-inch) springform pan or cake tin with a removable base
- Parchment paper
INGREDIENTS
For the Shortcrust Pastry:
- 250 g (2 cups + 1 tbsp / 8.8 oz) all-purpose flour, plus extra for dusting
- 65 g (about 1/3 cup / 2.3 oz) sugar
- 125 g (about ½ cup / 4.4 oz) soft butter
- 1 large egg, room temperature
- 2 tsp baking powder
- 1 tbsp vanilla sugar or 1 tsp vanilla extract (if using vanilla extract, add 1 tbsp extra sugar)
For the Filling:
- 550 g (1.2 lbs / 3 ½ cups) rhubarb stalks, washed, peeled (if needed), and sliced
- 200 g (7 ½ oz) Schmand (can substitute with sour cream, crème fraîche, or cream cheese)
- 400 ml (13.5 fl. oz / 1 2/3 cups) milk
- 40 g (⅓ cup / 1.4 oz) cornstarch (cornflour)
- 3 tbsp sugar
- Seeds from 1 vanilla bean or 1 tsp vanilla extract (or 3 tbsp vanilla sugar, omitting regular sugar if using)
INSTRUCTIONS
- Prepare the Pan:
- Line the bottom of a 26 cm (10-inch) springform pan (or cake tin with a removable base) with parchment paper.
- Grease the sides with butter.
- Make the Dough:
- In a bowl, combine the egg, sugar, butter, flour, and baking powder.
- Mix by hand, using a stand mixer, or a hand mixer with dough hooks until a firm dough forms.
- Divide the dough into two portions: one-third (1/3) and two-thirds (2/3).
- Form the Base:
- Take the larger portion (2/3) and crumble it evenly into the prepared pan.
- With floured hands, press the dough firmly into the bottom, creating a slightly raised edge along the sides.
- Set the remaining dough aside for later.
- Prepare the Rhubarb:
- Mix the vanilla seeds with sugar.
- Add ½ tbsp of this vanilla sugar mixture to the rhubarb and toss to coat.
- Preheat the Oven:
- Set the oven to 180°C (356°F) with upper and lower heat.
- If using convection bake, set it to 160°C (320°F).
- Make the Vanilla Pudding:
- In a small pot or saucepan, combine the milk, remaining vanilla sugar, and cornstarch.
- Stir continuously over medium heat until the mixture thickens and starts to bubble.
- Taste and adjust sweetness if needed by adding more sugar.
- Once thickened, remove from heat and let cool for 2-3 minutes.
- Stir in the Schmand (or substitute) until fully combined.
- Assemble the Cake:
- Spread the pudding mixture evenly over the cake base.
- Scatter the rhubarb pieces over the pudding layer.
- Crumble the remaining dough evenly on top.
- Bake:
- Place the cake in the preheated oven and bake for about 50 minutes, or until the top is golden brown.
- Remove from the oven and let the cake cool completely before serving.
Hint: For the best flavor, let the cake rest overnight before serving—it tastes even better the next day! However, it’s still delicious if enjoyed fresh from the oven.
