German Rhubarb Cake With Streusel And Pudding

I’m beyond thrilled to share this one with you — German Rhubarb Cake with Streusel and Pudding is a springtime treasure from my heart (and heritage) to your kitchen. It’s the kind of cake that brings instant comfort: buttery, tangy, creamy, and beautifully nostalgic. If you’ve never baked with rhubarb before, this is the perfect place to start. And if you have — well, you’re in for the best version yet!

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What Is German Rhubarb Cake With Streusel and Pudding?

This delightful cake — called Rhabarberkuchen mit Streusel und Pudding in German — is a layered sheet cake made with a simple yeasted or sponge base, topped with tangy rhubarb, a smooth vanilla pudding layer, and finished with buttery streusel. It’s a beloved staple in German bakeries each spring and summer when rhubarb is in season.

Why You’ll Fall In Love With This Cake

• Perfect balance of textures — soft base, creamy pudding, and crunchy streusel

• Not overly sweet — a gentle tartness from rhubarb keeps it fresh

• Authentic taste of Germany — like something straight from Oma’s kitchen!

• Feeds a crowd — ideal for brunches, tea time, or weekend baking

What Does It Taste Like?

Each bite is a dream: the rhubarb gives a tangy burst, the vanilla pudding melts on your tongue, and the golden streusel adds a satisfying crunch. It’s light yet indulgent, tart but sweet — and totally addictive. It tastes like spring baked into a slice!

Why This Recipe Is Worth Making

• Rhubarb is seasonal and nutritious, packed with antioxidants and fiber.

• Pudding keeps the cake moist for days — no dry crumbs here!

• Streusel adds that rustic, bakery-style finish you’ll adore.

• Make-ahead friendly — perfect for gatherings or coffee dates.

Ingredients for German Rhubarb Cake With Streusel and Pudding

For the Cake Base:

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ cup unsalted butter, softened

• ½ cup sugar

• 2 eggs

• ¼ cup milk

• 1 tsp vanilla extract

For the Pudding Layer:

• 1 packet (3.5 oz) vanilla pudding mix (the kind you cook)

• 2 cups milk

• 2 tbsp sugar

For the Rhubarb:

• 3 cups fresh rhubarb, peeled and chopped (about ½-inch pieces)

• 2 tbsp sugar (to toss with rhubarb)

For the Streusel Topping:

• 1 cup all-purpose flour

• ½ cup sugar

• ½ cup cold unsalted butter, cut into cubes

• Optional: pinch of cinnamon or lemon zest

Tools You’ll Need

• 9×13-inch baking dish or sheet pan

• Mixing bowls

• Hand or stand mixer

• Whisk

• Saucepan (for pudding)

• Pastry cutter or fingers (for streusel)

Ingredient Substitutions & Add-Ons

• 🍰 Cake Base Swaps

  • No butter? Use margarine or neutral oil (like canola or sunflower oil) in equal measure. The texture will be a bit softer, but still delicious.

  • Gluten-free option: Substitute a 1:1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add ½ tsp to support structure.

  • Egg-free: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) for each egg. Works well with the soft cake texture.

  🍮 Pudding Layer Adjustments

  • Instant pudding alternative: While cooked pudding is best for structure, you can use instant vanilla pudding mix with slightly less milk (use 1½ cups instead of 2) so it’s thicker.

  • Homemade custard: If you’re feeling fancy, make a quick from-scratch vanilla custard with egg yolks, milk, sugar, and cornstarch for a bakery-style touch.

  • Dairy-free: Use plant-based milk (like oat or almond) and dairy-free pudding mix or a homemade vegan custard.

  🌿 Flavor Additions

  • Lemon zest – Add 1 tsp to the cake batter or streusel for a bright citrusy note.

  • Vanilla bean paste – Use in place of vanilla extract for richer flavor in the pudding or batter.

  • Cinnamon or cardamom – Mix a pinch into the streusel topping for warm spice notes.

  🍓 Fruit Additions & Variations

  • Strawberries – Mix 1 cup of chopped fresh strawberries with the rhubarb for a sweet-tart balance.

  • Apples – Thinly sliced Granny Smith apples blend beautifully with rhubarb and bake evenly.

  • Berries – Add blueberries or raspberries for a juicy burst and color contrast.

  • Cherries – A few pitted sour cherries layered with rhubarb make it even more authentic in some German regions.

  🍰 Streusel Variations

  • Nutty crunch – Add ½ cup chopped walnuts or almonds to the streusel for added texture.

  • Oaty topping – Replace ¼ cup of flour with rolled oats for a rustic finish.

  • Brown sugar twist – Swap half the white sugar in the streusel for light brown sugar for a hint of caramel.

  💡 Other Creative Ideas

  • Layer of jam – Spread a thin layer of apricot or raspberry jam under the rhubarb for extra flavor.

  • Cream cheese swirl – Add a few spoonfuls of sweetened cream cheese on top of the batter before the rhubarb for an extra creamy bite.

  • Drizzle glaze – Once cooled, drizzle with a lemon-vanilla glaze (powdered sugar + lemon juice) for bakery-style presentation.

How to Make German Rhubarb Cake With Streusel And Pudding

Step 1: Make the Vanilla Pudding

Prepare the pudding first so it has time to cool. In a saucepan, whisk the pudding mix, sugar, and milk. Cook over medium heat, stirring constantly, until thickened (about 3–5 minutes). Cover with plastic wrap directly on the surface to prevent a skin from forming and let cool.

Step 2: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. In a separate bowl, whisk together flour and baking powder. Add dry ingredients to the wet mix alternately with milk. Spread the batter evenly into a greased 9×13 baking dish.

Step 3: Add Rhubarb

Toss chopped rhubarb with 2 tbsp sugar. Evenly scatter over the cake batter.

Step 4: Spoon on the Pudding

Carefully spoon or spread the cooled pudding over the rhubarb. It doesn’t need to be perfect — it’ll blend slightly while baking.

Step 5: Make the Streusel

In a bowl, combine flour, sugar, and cold butter. Use your fingers or a pastry cutter to work into coarse crumbs. Sprinkle generously over the top of the pudding layer.

Step 6: Bake

Bake for 40–45 minutes, or until the streusel is golden brown and a toothpick in the cake comes out clean (try to avoid the pudding spots when testing!).

Step 7: Cool and Serve

Let the cake cool completely in the pan. The pudding will set more as it cools. Slice into squares and serve!

What to Serve With This Cake

• ☕️ Coffee or Espresso

  A strong cup of coffee or espresso is the classic German pairing. The bitterness of the coffee balances the tangy-sweet rhubarb and the richness of the pudding and streusel. For a softer option, try a café au lait or latte.

  🍵 Herbal or Black Tea

  For a gentler pairing, choose an herbal tea like chamomile, mint, or lemon balm. If you prefer black tea, Earl Grey or Darjeeling adds a fragrant complement.

  🍦 Vanilla Ice Cream

  A scoop of vanilla bean ice cream melting alongside a slice of warm rhubarb cake is an absolute dream. The creaminess enhances the pudding layer while cooling the tang of the rhubarb.

  🍶 Whipped Cream or Crème Fraîche

  A dollop of lightly sweetened whipped cream or crème fraîche adds elegance and richness without overpowering the delicate flavors of the cake.

  🍓 Fresh Berries

  Serve with a handful of fresh strawberries or raspberries to add a pop of color and a natural sweet-tart complement to the rhubarb.

  🧀 Mild Cheese Plate (for Brunch)

  For a more European-style brunch, serve thin slices of the cake alongside a mild cheese board with Brie, Gouda, or fresh ricotta, plus some nuts and honey.

  🍾 Sparkling Wine or Riesling

  If you’re celebrating, a light sparkling wine or a slightly sweet Riesling pairs beautifully with the fruity and creamy layers of the cake.

Tips for the Best German Rhubarb Cake

• Let the pudding cool before assembling — hot pudding can melt the batter.

• Use very cold butter for the streusel for that classic crumb texture.

• Chop the rhubarb evenly so it cooks at the same rate.

• Cool before cutting — warm pudding will be too runny to slice neatly.

Storage Instructions

• Fridge: Store covered in the fridge for up to 4 days. The pudding helps keep it moist!

• Freezer: You can freeze individual slices wrapped in foil and stored in a freezer bag for up to 2 months. Thaw in the fridge overnight.

General Information About Rhubarb Cake in Germany

In Germany, rhubarb season is celebrated with joy — and rhubarb cake is the star of many café windows each spring. From classic yeast-dough bases to sponge or pudding-topped variations, it’s a versatile treat that reflects the seasonal rhythm of home baking. Streusel (crumb topping) is a must-have, offering texture and visual charm.

This pudding version is especially popular in Southern Germany, where creamy textures meet tangy fruit in the most delightful way!

Frequently Asked Questions

Can I use instant pudding?

You can, but cooked pudding gives a thicker, more custardy consistency that holds up better during baking.

Do I have to peel the rhubarb?

If the stalks are young and tender, no. But for older rhubarb, peeling helps reduce stringiness.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend for both the cake and streusel. Make sure your pudding mix is also gluten-free.

Can I make it ahead of time?

Absolutely. In fact, the flavors get even better the next day. Store in the fridge and let come to room temperature before serving.

Conclusion

This German Rhubarb Cake with Streusel and Pudding is everything I love about spring baking — vibrant, comforting, and full of texture and flavor. It brings together old-world tradition and modern convenience in a single pan of joy. Whether you’re sharing it with loved ones or savoring a quiet slice with your coffee, this cake promises to be a favorite.

Don’t wait for a special occasion — rhubarb season is short, and this cake is too good to miss!

Let’s Bake Together!

Made this recipe? I’d love to see it! 📸
Share your rhubarb cake on Pinterest and tag me — your bakes bring this community to life! And don’t forget to leave a review to let others know how it turned out.

Nutritional Information (Per Slice, Based on 12 Servings)

• Calories: 320

• Fat: 15g

• Carbs: 40g

• Protein: 4g

• Sugar: 20g

• Fiber: 2g

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