Rhubarb raspberry crumble cake

by Milena
Rhabarber Erdbeer Streuselkuchen

Ingredients you need for the Rhubarb Raspberry Crumble Cake

  • 1 cube of fresh yeast
  • 225 g + 1 ts Sugar
  • 250 ml Milk
  • 800 g Flour
  • 700 g fresh Rhubarb
  • 100 g Raspberry jam
  • 200 g Butter
  • 100 g Oats
  • 100 g ground almonds

Some oil and flour if you are not using a baking sheet.

I did meet the rhubarb for the first time in Germany. The people here like to make a fresh juice out of it or bake cakes with rhubarb.

To be honest I was a little skeptic about the cake as I did not really like the juice…But I have to say this is a great cake recipe, it is so fresh and fruity and the almond and oats crumble makes this cake stand out from the ones I have tried in the local Bavarian bakeries.

How to prepare the Rhubarb Raspberry Crumble Cake

Rhabarber Streuselkuchen mit Kaffeekanne
Print Pin
5 from 2 votes

Rhubarb-raspberry crumble cake

A lovely and light rhubarb cake with a delicious crumble topping. The cake is standing out with the flavour of raspberry jam and some oats in the crumble.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
Servings 24 pieces


  • 1 cube fresh yeast
  • 225 g Sugar + 1 more ts
  • 250 ml Milk
  • 800 g flour
  • 700 gr fresh rhubarb
  • 100 gr raspberry jam or strawberry
  • 200 g Butter
  • 100 g oats
  • 100 g ground almonds
  • some oil for baking if not using baking sheet


  • Mix the yeast with this one extra spoon of sugar. The best way is to this by pressing it with your hand. Leave for 5 min. Attach the dough hook to the mixer until waiting. Warm up the milk in a bowl and add the yeast. Wait another 10 minutes for the yeast to activate.
  • In the bowl put 75 g Sugar and 500 g Flour and beat on medium speed until it comes together and forms a ball. It should take 3-5 minutes. Cover the bowl and allow the dough to rise in a warm place for 1 hour.
  • Until you wait for the dough to rise clean and wash the rhubarb and cut in peace around 3 cm long. In a bowl mix the fresh rhubarb with the raspberry jam.
  • For the crumble melt the butter and mix it with the Oats, Almonds, 150 g Sugar and 300 g Flour with the dough hooks of your mixer until the mixture turns to crumbles.
  • Use a baking sheet on a square baking pan ( 32 x 39 cm ), non-stick cooking spray or brush some oil and powder with a bit of flour. Roll the dough and spread the rhubarb-raspberry mix and the crumbles. Let it rise for another 30 minutes.
  • Bake in a preheated oven ( 200 °C or 175 °C with hot air ) for 35 minutes. Let the cake cool down and cut into pieces.


Some whipped cream or a scoop of vanilla ice will add a perfect touch to the fruity taste of the cake. ENJOY!


Nicole 2. August 2017 - 11:46

This sounds and looks absolutely amazing! I am going to have to try to make this asap! Thanks for sharing!

Milena 2. August 2017 - 18:53

Hey Nicole, Thanks a lot 🙂 Please share feedback or pictures after trying ☺️

Starlight 2. August 2017 - 18:41

Dang this looks goooood!

Milena 2. August 2017 - 18:50

Thanks a lot!


Leave a Comment

Recipe Rating

You may also like