German Rhubarb Sour Cream Cake (Rhabarber Schmand Kuchen)
Servings: 12
This incredibly moist and flavorful German Rhubarb crumb cake is made with sour cream, fresh rhubarb, and topped with a delicious almond crumble topping. This is a great cake for a lazy weekend breakfast with a cup of freshly brewed coffee!
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US Customary - Metric
Ingredients
Cake Batter:
- ½ cup unsalted butter, room temperature
- ¾ cup sugar (alternatively use Monkfruit)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup sour cream
- 2 cups rhubarb
Crumble topping:
- ¾ cup flour
- ½ cup sugar
- ¼ cups unsalted butter, melted
- 1 teaspoon almond extract
Instructions
- Preheat Oven to 350 ºF (180 ºC)Prepare the Rhubarb: Peel the Rhubarb, then cut into small ½-inch (1 cm) pieces. Add everything to a bowl and sprinkle about 3 tablespoons of sugar over them. If you like you can add a sprinkle of cinnamon as well. Combine well and set aside until the cake batter is done.Cake Batter: Using an electric stand mixer or hand mixer on high speed - combine softened butter with the sugar and mix until pale yellow and creamy. That should take about 3 to 4 minutes. Gradually add the eggs one at a time, beating well after each addition. Add vanilla extract and blend until just combined.Add half of the flour mixture to the creamed butter mixture. Beat on low setting until incorporated. Add half of the sour cream and blend until smooth. Repeat adding the remaining flour mixture following the rest of the sour cream until both are incorporated. Using a spatula, carefully fold the rhubarb into the cake batter. It's ok to add some of the juices of the rhubarb. It adds more flavor. Crumble Topping: Melt the butter. Add flour and sugar to a bowl. Then pour in the melted butter and the almond extract. You can also use vanilla extract instead. Mix with a fork until combined and crumbly. Top the cake batter with the crumbs.Bake the cake for 50 to 55 minutes until a skewer inserted in the middle of the cake comes out clean.Allow to cool before serving. The cake will be moist and beautiful! Enjoy!
Notes
The cake will keep at room temperature for 2 days, after that it needs to be refrigerated.
Nutrition
Calories: 342kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 204mg | Potassium: 181mg | Fiber: 1g | Sugar: 22g | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
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