Make Rhubarb Crumb Cake (Streuselkuchen)

It's rhubarb season over here! Do you love how zippy and tangy rhubarb is as much as I do?! It just tastes SO good mixed with sweeter things like ice cream or a sugary crumb topping. The other week, I shared my favourite strawberry rhubarb pie recipe, and today I wanted to share with you my go-to rhubarb cake recipe: this delicious rhubarb crumb cake! If you're of German heritage like I am, you might also call it rhubarb streuselkuchen.

This post was original published May 2016.

I really like this cake because it's such a great mix of sweet and sour flavours. I also like that it's made with yogurt for a lighter feel. The crumb topping makes my German roots so happy, too!

We often buy a large pack of single-sized yogurt for our family. No one likes the vanilla flavoured ones (except for me), so I'll save them and use them later for this cake. I love how the vanilla flavouring in the yogurt tastes in this cake!

This recipe is based off of this one from Karis' kitchen, which she altered from All Recipes.

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Rhubarb Crumb Cake (Streuselkuchen)

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 1 pan

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.

Ingredients

• 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

Instructions

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.

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You might also want to try my strawberry rhubarb pie recipe:

And my rhubarb crisp: