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!
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German Rhubarb Raspberry Crumble Cake
A soft and buttery rhubarb cake with juicy raspberries and just the right amount of crumble topping. Not too thick, not too flat, not drowning in streusel — basically the sweet spot ( makes a 28 x 26 cm pan / approx. 11 x 10 inch baking pan)
A soft and buttery rhubarb cake with juicy raspberries and just the right amount of crumble topping. Not too thick, not too flat, not drowning in streusel — basically the sweet spot
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 slices
Calories 280 kcal
Ingredients
For the Cake Batter
- 300 g rhubarb chopped (about 2 cups)
- 100 –120 g raspberries about 3/4–1 cup
- 90 g unsalted butter softened (13 tbsp / 3/4 cup + 1 tbsp)
- 190 g sugar about 1 cup
- 1 lemon , zested
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 225 g all-purpose flour 1 3/4 cups + 2 tbsp
- 60 g almond flour 2/3 cup
- 2 tsp baking powder
- 1 –2 pinches salt
- 2 tbsp milk or yogurt
For the Crumble Topping
- 45 g cold butter 3 tbsp*
- 25 g sugar 2 tbsp*
- 75 g all-purpose flour 1/2 cup + 1 tbsp*
- Optional: a pinch of anise
Instructions
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Preheat the oven to 350°F (180°C conventional bake).
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Grease a 28 x 26 cm baking pan (approximately 11 x 10 inches) or line it with parchment paper. you can also bake this in a 9 inch springform pan.
Make the Crumble Topping
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Combine the butter, sugar, and flour with your fingertips until crumbly. Place in the fridge while preparing the batter.
Make the Cake Batter
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Grate the lemon zest into the sugar and rub in with your fingers. In a large bowl, beat the softened butter and sugar until light and creamy.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, almond flour, baking powder, and salt.
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Add the dry ingredients to the batter and mix just until combined. Stir in the milk or yogurt. The batter should be creamy and soft.
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Spread the batter evenly into the prepared pan. Tip: Toss raspberries lightly with a little flour to prevent them from bleeding too much into the batter.) Top batter with the fruit.
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Sprinkle the crumble topping over the cake.
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Bake
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Bake for about 45 minutes to 55 min checking around the 40-minute mark.
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If the top browns too quickly, loosely cover with parchment paper.
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The cake is done when a toothpick inserted into the center comes out mostly clean.
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Serve slightly warm with whipped cream or vanilla ice cream if you want peak spring energy 😄
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