German Rhubarb Almond Cake

Tender, subtly sweet, and beautifully balanced with a hint of tartness, German Rhubarb Almond Cake is a rustic delight that celebrates the bright flavor of fresh rhubarb. Juicy chunks of rhubarb melt into a soft, almond-scented batter as it bakes, resulting in a moist, fragrant cake that’s as lovely with afternoon coffee as it is served for dessert. Rooted in traditional German baking, this simple yet elegant treat is perfect for spring and early summer. Want to learn more about traditional German cakes, explore the magic of baking with rhubarb, or try an authentic rhubarb cake recipe at home? This one’s a must-bake.

Origin German Rhubarb Almond Cake

Rhubarb has been a favorite in German baking for generations, especially in spring and early summer when the bright stalks come into season. From sheet cakes (Blechkuchen) to yeasted pastries, rhubarb’s tartness balances the sweetness of classic German cakes beautifully.

What I Love About This Recipe

It’s so easy to mix together in one bowl, and the rhubarb turns meltingly soft while the edges bake up golden and slightly crisp. The almond flavor makes it feel extra special without a lot of fuss.

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German Rhubarb Almond Cake

Recipe by RecipeWikkiCourse: Dessert, Tea CakeCuisine: GermanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

German Rhubarb Almond Cake is a delightful dessert that combines the tartness of fresh rhubarb with the nutty richness of ground almonds in a soft, buttery cake. The rhubarb bakes into the batter, creating a moist texture with a subtle tang, while the almond topping adds a golden, slightly crisp finish. Lightly sweet and beautifully balanced, it’s perfect for spring and summer gatherings. This cake is often enjoyed with a dusting of powdered sugar and a cup of coffee or tea.

Ingredients

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp almond extract

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ¼ cup milk

• 2½ cups fresh rhubarb, chopped into ½-inch pieces

• ¼ cup sliced almonds, for topping

• Powdered sugar, for dusting

Directions

• Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan or cake pan with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time, then mix in vanilla and almond extracts.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Add dry ingredients to the wet mixture in two batches, alternating with the milk. Stir until just combined.
• Spread batter evenly into the prepared pan.
• Scatter chopped rhubarb evenly over the top and gently press it into the batter.
• Sprinkle with sliced almonds.
• Bake 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
• Cool in the pan for 10–15 minutes before removing the ring.
• Dust with powdered sugar before serving.

Notes

• If your rhubarb is very tart, you can toss it with 1–2 tablespoons of sugar before adding to the cake.
• This cake is lovely served slightly warm with whipped cream or vanilla ice cream.
• Keeps well covered at room temperature for up to 2 days or refrigerated up to 4 days.