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overhead shot of a rhubarb raspberry crumble cake with streusel topping

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
Course Breakfast, Dessert
Cuisine germany
Keyword crumble cake, raspberry and rhubarb cake, rhubarb breakfast cake
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

  1. Preheat the oven to 350°F (180°C conventional bake).

  2. 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

  1. Combine the butter, sugar, and flour with your fingertips until crumbly. Place in the fridge while preparing the batter.

Make the Cake Batter

  1. 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.

  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, almond flour, baking powder, and salt.
  4. 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.

  5. 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.

  6. Sprinkle the crumble topping over the cake.
  7. Bake
  8. Bake for about 45 minutes to 55 min checking around the 40-minute mark.
  9. If the top browns too quickly, loosely cover with parchment paper.
  10. The cake is done when a toothpick inserted into the center comes out mostly clean.
  11. 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