Juicy Rhubarb Cake from the Sheet with Cinnamon Sugar Crust
This juicy rhubarb cake is topped with a crispy cinnamon sugar crust, making it an irresistible treat. Perfect for gatherings or a cozy afternoon snack, it brings nostalgic flavors to life.
- Prep Time: 15 mins
- Cook Time: 30-35 mins
- Total Time: 48 minute
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
- 250g (2 cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 125g (1/2 cup) unsalted butter, softened
- 3 large eggs
- 100ml (1/2 cup) milk
- 1 tsp vanilla extract
- 400g (about 3–4 stalks) fresh rhubarb, cleaned and cut into 1 cm (1/2 inch) pieces
- 100g (1/2 cup) granulated sugar
- 1 tbsp ground cinnamon
- 50g (1/4 cup) unsalted butter, melted
Instructions
- Preheat your oven to 180°C (350°F). This takes about 10 minutes and ensures even baking.
- Grease a baking sheet (about 30×40 cm) with some butter or line it with parchment paper to prevent sticking.
- In a large bowl, cream the softened butter and sugar with a hand mixer or stand mixer for about 3-4 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated, about 1-2 minutes.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter-sugar mixture, alternating with the milk and vanilla extract. Mix until just combined, being careful not to overmix.
- Gently fold in the prepared rhubarb pieces, ensuring they are evenly distributed throughout the batter.
- Spread the batter evenly on the baking sheet and smooth the surface as much as possible.
- For the cinnamon sugar crust, mix the sugar and cinnamon in a small bowl and stir in the melted butter. Evenly sprinkle this mixture over the cake batter.
- Bake the cake in the preheated oven for 30-35 minutes. It is done when a toothpick inserted in the center comes out clean and the surface is golden brown.
- Allow the cake to cool in the sheet on a wire rack before cutting into pieces and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Avoid overmixing the batter as this can lead to a dry cake. A hand mixer is ideal for creaming the butter and sugar, but a stand mixer works well too. Make sure to scrape the bowl occasionally to mix all ingredients evenly. You can sprinkle some sugar on the rhubarb and let it sit for a few minutes before using to enhance the flavor and sweetness.