Description

Craving a nostalgic dessert that brings the warmth of Grandma’s kitchen to your table? What if you could bake a tender, tangy cake filled with fresh rhubarb in just over an hour? Say hello to Traditional German Rhubarb Cake from Grandma’s Kitchen! This classic recipe features a buttery, moist cake studded with tart rhubarb pieces, finished with a delicate dusting of powdered sugar.

Ingredients

For the Cake

Unsalted Butter (1 cup, softened): Provides richness and a tender crumb for the cake.
Granulated Sugar (1½ cups): Sweetens the batter and balances the tart rhubarb.
Large Eggs (4): Bind the batter and add structure and moisture.
Vanilla Extract (2 tsp): Enhances the flavor with a warm, aromatic note.
All-Purpose Flour (2½ cups): Forms the cake’s structure and soft texture.
Baking Powder (2 tsp): Leavens the cake for a light, fluffy rise.
Salt (½ tsp): Enhances flavors and balances sweetness.
Fresh Rhubarb (3–4 cups, chopped into ½-inch pieces): Adds tart, juicy bursts of flavor.
Flour (2 tbsp, for tossing with rhubarb): Prevents rhubarb from sinking in the batter.

For Finishing

Powdered Sugar (optional, for dusting): Adds a delicate, sweet finish and visual appeal.

Substitutions and Variations

Butter: Use salted butter (reduce salt to ¼ tsp) or vegan butter for a dairy-free version.
Granulated Sugar: Reduce to 1¼ cups for a less sweet cake or use coconut sugar for a refined sugar-free option.
Eggs: Replace with 1 cup applesauce or 4 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version.
Flour: Use a 1:1 gluten-free flour blend for gluten-free; whole wheat flour works but makes a denser cake.
Rhubarb: Substitute with chopped strawberries, raspberries, or green apple for a different tart flavor; use frozen rhubarb (thawed and patted dry) if fresh is unavailable.
Vanilla Extract: Omit if unavailable, or use 1 tsp almond extract for a nutty twist.
Vegan Option: Use vegan butter, flax eggs, and plant-based milk if adjusting the batter; ensure sugar is vegan (bone char-free).
Gluten-Free: Use a 1:1 gluten-free flour blend and ensure all ingredients are gluten-free.

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Instructions

Prepare the Baking Pan:
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
- Tip: Ensure the pan is well-greased to prevent sticking, and use a light-colored pan for even baking.
Cream the Butter and Sugar:
- In a large mixing bowl, beat 1 cup softened unsalted butter and 1½ cups granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Tip: Soften butter at room temperature for 30–60 minutes for easy creaming, and scrape the bowl to ensure even mixing.
Add Eggs and Vanilla:
- Add 4 large eggs one at a time, beating well after each addition, about 30 seconds per egg.
- Mix in 2 tsp vanilla extract until fully combined.
- Tip: Use room-temperature eggs for smoother blending, and beat until the mixture is pale and creamy.
Mix the Dry Ingredients:
- In a separate medium bowl, whisk together 2½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt until evenly combined, about 30 seconds.
- Tip: Sift flour if lumpy to ensure a smooth batter, and whisk thoroughly to distribute baking powder.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture in 3 additions, mixing on low speed or by hand until just combined, about 1–2 minutes. The batter will be thick.
- Tip: Avoid overmixing to keep the cake tender; stop as soon as no dry flour remains.
Prepare the Rhubarb:
- Toss 3–4 cups chopped fresh rhubarb with 2 tbsp flour in a small bowl to coat evenly.
- Gently fold the rhubarb into the batter with a spatula until evenly distributed, about 1 minute.
- Tip: Chop rhubarb into ½-inch pieces for even baking, and use 3 cups for a milder flavor or 4 cups for a tarter cake.
Spread the Batter:
- Spread the batter evenly into the prepared 9×13-inch baking pan, smoothing the top with a spatula.
- Tip: Tap the pan gently on the counter to remove air bubbles, and ensure the batter reaches the edges for uniform baking.
Bake:
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Check for doneness: the cake should spring back lightly when pressed.
- Tip: Rotate the pan halfway through if your oven has hot spots, and cover with foil if the top browns too quickly after 40 minutes.
Cool and Finish:
- Let the cake cool completely in the pan on a wire rack, about 1–2 hours.
- Dust with powdered sugar through a fine sieve just before serving, if desired.
- Tip: Cool fully to prevent crumbling when slicing, and dust lightly for a delicate, elegant finish.
Serve:
- Slice into 12 squares or rectangles using a sharp knife, wiping the blade between cuts for clean edges.
- Serve at room temperature or slightly warm, optionally with whipped cream, vanilla ice cream, or a cup of coffee or tea.
- Tip: Use a spatula to lift slices cleanly, and serve on a platter to showcase the rhubarb flecks and golden crust.