Simple rhubarb crumble cake with strawberries

Simple rhubarb crumble cake with strawberries

Simple rhubarb crumble cake with cinnamon and buttermilk

Simple rhubarb crumble cake with strawberries

Rhubarb crumble cake with strawberries

A delicious rhubarb cake with crumbles and strawberries. The crumble cake is a little elaborate, but it's worth it! The sweetness of the strawberries softens the sourness of rhubarb in combination with sweet crumbles and curd cream - just delicious!

Please rate this recipe

5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Cake
Cuisine German recipes
Servings 6 person
Calories 574 kcal


Crumble dough

  • 120 g butter
  • 1/2 lemon
  • 170 g flour
  • 75 g oat flakes
  • 100 g sugar
  • 1 pinch salt


  • 350-400 g rhubarb
  • 100-150 g strawberries fresh
  • 1/2 vanilla pod
  • 1 package vanilla sugar
  • 100 g sugar
  • 370 g curd cheese
  • 2 eggs
  • 1/2 package vanilla pudding powder
  • 50 g flaked almonds


Prepare crumble dough

  • Melt the butter in a saucepan.
  • Mix the flour, oatmeal, sugar and grated lemon zest together and pour in the melted butter.
  • Mix everything together to make a streusel dough.
  • Pour a little more than half of the crumble mixture into a small springform pan and flatten.
  • Bake the crumble base at 180 degrees for about 10-12 minutes.

Prepare the topping

  • Clean the rhubarb, cut off the stem end and peel or pull off the fibers and cut into small pieces.
  • Scrape out the pulp of a vanilla pod.
  • Add the vanilla pulp and 2 tablespoons of sugar to the rhubarb pieces, stir well and let steep for about 10 minutes.
  • Clean the strawberries and cut them into thin slices.
  • Mix the quark with the eggs, sugar and vanilla pudding powder and spread on the pre-baked crumble base.
  • Drain the rhubarb pieces if necessary and spread them on the curd mixture together with the strawberries.
  • Spread the remaining crumble on the cake and sprinkle with flaked almonds.
  • Bake the rhubarb cake in the oven at 180 degrees for another 40-45 minutes.
  • Let the crumble cake cool, carefully cut into pieces and serve for coffee afternoon.


  • Pot
  • Stirring spoon
  • Citrus grater
  • Small springform pan
  • Knife
  • cutting board
  • Bowl


Calories: 574kcalCarbohydrates: 77gProtein: 17gFat: 23gSaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 217mgPotassium: 354mgFiber: 5gSugar: 42gVitamin A: 643IUVitamin C: 19mgCalcium: 100mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

Do you like this recipe?Please leave a review!

Juicy crumble cake with rhubarb and vanilla pudding

Share on facebook
Share on pinterest
Share on odnoklassniki
Share on whatsapp
Share on telegram
Share on email
Scroll to Top