Raspberry and Rhubarb Crumble Cake – an easy breakfast cake
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Deutsch (German)
This Raspberry and Rhubarb Crumble Cake is an old German Family Recipe that is easy and simple. Ground Almonds make it extra moist! Make this a raspberry coffee cake by skipping rhubarb or add strawberries. Gluten-free option included.
In Germany we are crazy about our crumble cakes and coffee cakes with streusel toppings! In a country where afternoon cake and coffee time is a daily ritual, each family has an impressive number of tried and tested crumble cakes, breakfast cakes and fruit-studded coffee cakes! This easy Raspberry and Rhubarb Crumble Cake is a family favorite I like to make as an easy afternoon treat during spring and summer.
What makes this crumble cake so delicious
Theid easy raspberry rhubarb cake comes with a high butter content and lots and lots of crispy butter streusel on top!
The pink duo of raspberry and rhubarb is one of the best fruit combos for summer desserts and cakes! The tart rhubarb plays off the sweetness of the raspberries, and together they create a gorgeous magenta fruit layer in our Crumble Cake! What I love about it is its versatility. You can use strawberries instead of rhubarb or raspberries.
Tips for making the best crumb cakes:
What I love about this Raspberry and Rhubarb Coffee Cake is that it is super juicy and moist. We achieve the perfect moist cake texture by adding some ground almonds! A moist cake is important because we want a nice contrast against the crispy crumb streusel topping.
What makes this easy rhubarb breakfast cake special is the addition of ground star anise to the streusel topping! This is certainly not part of my granny’s old crumb cake recipe but it adds a nice licorice note and makes this simple rustic cake extra special!
What to serve with this German Raspberry Rhubarb Crumble Cake:
Nothing better than a slice of this Raspberry Coffee Cake served still warm with a scoop of my favorite rhubarb ice cream or my Raspberry Coconut Milk Ice Cream ! But it’s also amazing with whipped cream, sour cream, or Greek yogurt if you want to keep things lighter.
How to store crumble cakes:
How to store: This raspberry crumble cake will stay fresh stored at room temperature. Store it tightly covered in saran wrap or placed in an airtight container for 3-4 days.
Make it on a sheet pan
You can double the recipe and bake it in a 9×13 inch square baking sheet pan instead of the 9 inch pan.
Make this a gluten-free Rhubarb Coffee Cake
You can make this a gluten-free cake by using gluten-free flour instead of all-purpose flour.
Recipe Variations:
- the recipe makes enough for a 9 inch/ 20 – 22 cm springform pan but you can double it and bake it on a 9×13 inch pan / rectangular baking pan. You could also make muffins.
- Skip the raspberries and add strawberries for a rhubarb-strawberry coffee cake
- Instead of the rhubarb, you could also use pears, plums, nectarines, peaches, or apples
For more German Recipes all without the ads, download my new E-Book Traditional German Baking for Spring & Summer!
★ Did you make and love this recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Easy Raspberry and Rhubarb Crumble Cake with Anise Streusel
This Raspberry and Rhubarb Crumble Cake is an old German Family Recipe that is easy and simple. Ground Almonds make it extra moist! Make this a raspberry coffee cake by skipping rhubarb or add strawberries. Gluten-free option included.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 slices
Calories 280 kcal
Ingredients
- 200 g rhubarb
- 200 g raspberries
- 125 g sugar
- 125 g butter at room temperature
- 3 eggs at room temperature
- 1 tsp vanilla extract
- 150 g flour
- 50 g ground almonds
- 1,5 tsp baking powder
- 1 pinch of salt
Topping
- 50 g butter cold
- 25 g sugar
- 100 g flour
- 1/2 tsp ground star anis
Instructions
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Start with the streusel topping:
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Rub all the ingredients together with your fingers, pinching the dough into streusels and cool them while you prepare the rest.
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Preheat the oven to 180 Celsius and prepare a 20 cm springform pan. Chop the rhubarb into pieces and sprinkle some sugar on top. This helps to extract some liquid and prevents the Coffee Cake from getting too moist. Now, sift flour and baking powder together and add the almonds.
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Cream butter and sugar together until light and fluffy. Add one egg after another and the vanilla, than fold in the dry ingredients until no flour is visible anymore. Work quickly and don’t overmix at this stage.
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Spread the mixture in your lined baking dish, arrange the fruit on top and top fruit with 2 tbsp of sugar if you like your cake filling less tart. Add the streusel topping and bake the cake for about an hour.
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Serve with whipped cream!
Recipe Notes
Use gluten-free four for a gluten-free crumble cake
For more German Raspberry dessert recipes try my:
German Baked Raspberry Crumble Cheesecake
Intergalaktisch ist ein Wort, dass ich unbedingt wieder häufiger benutzen muss 😉 Setz ich also gleich mal in die Tat um: der Kuchen sieht einfach Intergalaktisch gut aus! Und dann noch mit Rhabarber <3 I like!
Liebste Grüße von der Mia, die übrigens auch auf grobe Streusel steht höhö
In den drei Jahren in denen ich schon blogge, war dein Kommentar wohl das netteste
Kompliment was ich je bekommen habe! ♥
Vielen Dank für diese lieben Worte!
Dein blog ist aber auch sehr schön, so viele leckere Sachen auf einmal.
Da möchte ich lieber zu Hause bleiben und vieles nachmachen, anstatt
zum Praktikum zu gehen! 🙂
Der ist ja super lecker!! Hab den Anis weggelassen. Total saftig
Turned out perfect. Thanks so much for your recipe