GERMAN RHUBARB STREUSEL CAKE
Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.
Provided by selbstversorgerin
Categories World Cuisine Recipes European German
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
- Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
- Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
STREUSEL RHUBARB DESSERT
This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 310 calories, Fat 11g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB STREUSEL COFFEE CAKE
Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
Provided by Taste of Home
Time 1h
Yield about 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.
Nutrition Facts :
RHUBARB STREUSEL CAKE
This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.
Provided by Studentchef
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
- Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
- Add eggs and vanilla and beat until fluffy, about one minute.
- Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
- Top and bake cake: Spread batter evenly in pan.
- Toss rhubarb with icing sugar, then immediately sprinkle over batter.
- Scatter the crumble topping evenly on top.
- Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
- Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
- Remove cake from pan or unclip the spring form and put on rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6
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- In 2-quart nonstick saucepan, heat filling ingredients to boiling over medium heat. Reduce heat to medium-low; cook 10 minutes, stirring frequently. Remove from heat; set aside.
- Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust and topping ingredients with fork until crumbly. Press half of mixture in bottom of pan. Bake 12 to 15 minutes or until golden brown. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in large bowl, beat cream cheese and 2/3 cup brown sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating just until blended. Add sour cream; beat until blended. Pour over crust. Top with small spoonfuls of rhubarb filling. Sprinkle with remaining crumb mixture.
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