Rhubarb Crumb Cake (Streuselkuchen)
Prep time
Cook time
Total time
This crumb-topped cake is the perfect mix of sweet and sour. It's great as a dessert, a sweet breakfast, or with a coffee in the afternoon.
Recipe type: Dessert
Cuisine: German
Serves: 1 pan
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 eggs, beaten
  • 1 cup vanilla yogurt
  • 4 cups diced rhubarb
  • ¾ cup sugar
  • ¼ cup softened butter
  • ¼ cup flour
  • ½ teaspoon cinnamon
  1. Pre-heat your oven to 350 degrees. Prepare a 9 x 13" casserole dish with butter and flour.
  2. In a bowl, mix together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and vanilla yogurt and then fold in the rhubarb.
  3. Pour into pan and spread evenly with a spatula.
  4. In a small bowl, mix together ¾ cup sugar and butter until smooth. Stir in ¼ cup flour and cinnamon until the mixture is crumbly. I use my hands. Sprinkle the mixture on top of the cake.
  5. Bake in the oven for about 45 minutes.
Recipe by The DIY Mommy at https://thediymommy.com/make-rhubarb-crumb-cake-streuselkuchen-recipe/