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.

Also Read : Crispy Coconut Shrimp Tacos

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.

The post German Rhubarb Almond Cake appeared first on RecipeWikki.

Origin Strawberry Rhubarb Crumble

Strawberry rhubarb desserts are a springtime classic in many parts of the world — especially in the U.S. and Europe, where rhubarb thrives in cooler weather. This combo has been loved for generations, often baked into pies or cobblers. But a crumble? It’s simpler, quicker, and just as delicious.

Why I Love This Recipe

It’s rustic, homey, and doesn’t require any fancy equipment. The filling gets beautifully jammy, the topping crisps up just right, and it’s nearly impossible to mess up. Plus, it smells amazing while baking!

Also Read : Sweet Restaurant Slaw

Strawberry Rhubarb Crumble

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 cups fresh strawberries, hulled and halved

• 3 cups chopped rhubarb (fresh or thawed frozen)

• ¾ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• 1 tsp lemon juice (optional but lovely)

• 1 cup all-purpose flour

• ½ cup rolled oats

• ½ cup brown sugar

• ½ tsp cinnamon

• Pinch of salt

• ½ cup unsalted butter, cold and cut into small cubes

Directions

• Preheat your oven to 375°F (190°C).
• In a large bowl, toss the strawberries and rhubarb with sugar, cornstarch, vanilla, and lemon juice.
• Transfer the fruit mixture to a greased baking dish.
• In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
• Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture looks crumbly with pea-sized bits of butter.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbly.
• Let it cool slightly before serving. Perfect with vanilla ice cream or whipped cream.

Notes

• Fresh rhubarb is usually in season in spring and early summer. If using frozen, thaw and drain well before using.
• For extra crunch, add chopped nuts like pecans or almonds to the crumble topping.
• If you prefer a less sweet dessert, reduce the sugar in the filling by a couple of tablespoons.
  This crumble is best enjoyed warm but can be stored covered in the fridge for up to 3 days and gently reheated.

The post Strawberry Rhubarb Crumble appeared first on RecipeWikki.

Rhubarb may not be your first choice lemonade ingredient, but don’t knock it till you try it. It’s an under-appreciated weapon in the kitchen that will have your friends begging for more.

Also Read: Best Strawberry Daiquiri Recipe

Rhubarb Lemonade Recipe

Recipe by RecipeWikkiCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

657

kcal

A delicious pink rhubarb-flavored lemonade! To serve, mix 1 cup of rhubarb syrup with 3 cups of water and pour over ice.

Ingredients

• 8 cups chopped rhubarb

• 3 cups white sugar

• 3 tablespoons grated lemon peel

• 1 ½ cups lemon juice

Directions

• Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
• Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.

Notes

• Depending on the variety of rhubarb you use, the colour of the lemonade can range from pale pink to light green.

The post Rhubarb Lemonade Recipe appeared first on RecipeWikki.