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Easter Babka with Rhubarb

Desserts Easter Cakes and Bakes 60 min Medium 2 wyświetleń ~32.53 PLN - (0)
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Description

Moist, fragrant Easter bundt cake with pieces of seasonal rhubarb. This classic Polish cake features a delicate, buttery crumble and a slightly tart touch of rhubarb that adds freshness and juiciness. The cake is perfect for the holiday table, for afternoon coffee, or as a dessert after Sunday dinner. Visually, it has a golden crust, irregular pockets of rhubarb, and a light dusting of powdered sugar, creating a nice color contrast – the light green-pink interior of the rhubarb against the creamy cake. The recipe includes simple techniques for beginners and ingredient alternatives to easily adapt it to a home kitchen.

Ingredients Used

Ingredients (11)

Servings:
8
  • Wheat flour 300 g
  • Butter 200 g
  • Sugar 180 g
  • Chicken egg 4 szt. (~240 g)
  • Sour cream 200 g
  • Baking powder 12 g
  • Rhubarb 300 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Lemon 1.3 szt. (~100 g)
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~32.53 PLN (4.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rhubarb

1

Wash the rhubarb under cold water, trim the ends. If the skin is fibrous, gently peel off a thin layer of skin with a knife or scrape off the outer fibrous part. Cut the stalks into pieces about 1 cm long. Place in a bowl and sprinkle with 40 g of sugar (subtract from the total amount of sugar listed in the ingredients). Gently mix and set aside for 10–15 minutes until it releases juice — this will make the rhubarb juicier and less tart.

Ingredients: Rhubarb, Sugar
Use a sharp knife and a cutting board. If the rhubarb is very young and soft, peeling can be skipped. A bowl with a capacity of 1–2 l is sufficient.

Preparing the dough

2

Preheat the oven to 170°C (160°C with fan) or 180°C without fan. Grease the bundt pan (diameter about 22–24 cm or bundt mold) thoroughly with butter and dust with flour or use baking spray. If the pan is silicone, greasing is sufficient.

Ingredients: Butter, Wheat flour
Use a mold with a capacity of about 1.5–2 liters. The oven usually preheats for 10–15 minutes — it's best to turn it on before preparing the batter.
3

Beat the butter with sugar: place the soft butter in a large bowl, add 140 g of sugar (the rest went to the rhubarb) and optionally vanilla sugar. Beat with a mixer on medium speed for 3–4 minutes until the mixture becomes light and fluffy. The mixture should change to a lighter color and become slightly aerated — it will feel noticeably lighter when touched with a spoon.

Ingredients: Butter, Sugar, Vanilla sugar
Use a hand mixer or a stand mixer with a whisk attachment. If you don't have a mixer, beat vigorously with a wooden spoon for 6–8 minutes.
4

Add the eggs one at a time: crack in one egg, mix for 20–30 seconds until combined, then add the next. After adding all the eggs, the mixture should be smooth, without visible streaks of egg white. Add the cream and (optional) grated zest from 1 lemon; mix briefly on the lowest speed, just until the ingredients are combined.

Ingredients: Sour cream, Lemon
A low-speed mixer will prevent the mixture from separating. If the mixture curdles, add 1–2 tablespoons of flour and mix briefly.
5

Sift the flour with the baking powder and salt into a separate bowl. Gradually add the dry ingredients to the wet ones in batches: add 1/3 of the flour, gently mix with a spatula or mixer on the lowest speed, and repeat with the remaining portions. Mix only until the flour is absorbed — do not mix too long, as the dough will become tough.

Ingredients: Wheat flour, Baking powder, Salt
Use a silicone spatula for gentle folding or a mixer on very low speed. The batter should be thick but not dry.
6

Drain excess juice from the rhubarb, but keep a little juice — small pockets of moisture in the batter are desirable. Gently fold the rhubarb into the batter to ensure the pieces are evenly distributed. If the rhubarb releases a lot of juice, you can add 1–2 tablespoons to the mixture to maintain moisture.

Ingredients: Rhubarb, Wheat flour
When folding in the rhubarb, use a spatula to lift from the bottom up to avoid crushing the pieces. Additionally, you can add 1 tablespoon of flour to the rhubarb if the pieces are sinking heavily in the juice.

Baking and Finishing

7

Transfer the batter to the prepared pan: use a spatula to smooth the top. If you like, sprinkle the top lightly with the reserved sugar (a light crust may form). Place the pan in the preheated oven on the middle rack. Bake for 35–45 minutes — after 35 minutes, check with a toothpick: insert a long toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If the top is browning too much, cover it with aluminum foil or parchment paper for the last 10–15 minutes.

Ingredients: Sugar, Rhubarb
Use the convection setting if available (set to 160°C) or 170–180°C without convection. A 22–24 cm mold. Keep an eye on the oven, as every oven bakes a little differently.
8

After baking, remove the pan from the oven and set it on a rack for 10 minutes to let the cake firm up slightly. Then, carefully transfer the cake to a wire rack and leave it to cool completely (about 30–40 minutes). Do not try to remove the cake from the pan while it is hot — it may fall apart.

Use kitchen gloves and a cooling rack. If the cake is slightly stuck, gently run a thin knife along the edge of the pan before inverting it.
9

Before serving, dust the cooled cake with powdered sugar through a sieve. You can also drizzle a thin glaze made from lemon juice and powdered sugar (mix 1–2 tablespoons of lemon juice with 30 g of powdered sugar) and spread it evenly.

Ingredients: Powdered sugar, Lemon
Use a small sieve to dust with powdered sugar for an even effect. Additionally, you can add fresh mint leaves or a slice of lemon as decoration.

Fun Fact

💡

Babka is a traditional Polish Easter cake, often baked in a chimney-shaped mold. The name 'babka' comes from the diminutive of the word 'baba' and historically referred to a simple baked good made on Sundays or holidays.

Best for

Wielkanoc świąteczny stół popołudniowa kawa

Tips

🍽️ Serving

Serve slightly cooled, cut into thick slices. It pairs wonderfully with a cup of black coffee or tea with lemon. For decoration, use fresh mint leaves, lemon slices, or a few arrangements of stewed rhubarb.

🥡 Storage

Store at room temperature, wrapped in plastic wrap or in an airtight container for up to 2 days. It can also be stored in the refrigerator for up to 4 days (bring to room temperature before serving). To reheat: 10–15 minutes in the oven at 160°C or 20–30 seconds in the microwave on medium power.

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