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Lemon-Rhubarb Cake with Golden Crumble and Verbena Glaze - photo 1
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Lemon-Rhubarb Cake with Golden Crumble and Verbena Glaze

Cakes and Bakes Desserts 90 min Medium 10 wyświetleń ~43.05 PLN - (0)
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Description

A delicate cake that combines the fresh tartness of rhubarb with the intense, aromatic lemon and a crunchy, buttery crumble. Inspired by the classic rhubarb cake, transformed into the "Sweet Blog" version — with a yogurt cake for lightness, a pronounced lemon zest, and a shiny, slightly herbal glaze with verbena (can be replaced with a mint leaf). The cake is perfect for afternoon coffee, a picnic, or as a dessert for a gathering with friends; the aesthetic cross-section with pink layers of rhubarb and golden crumble looks very appetizing. The flavor balances between sweetness and tartness, while the texture combines moist cake and crunchy crumble — best served with a cup of tea or light cream/enriched yogurt.

Składniki (17)

Servings:
10
  • Wheat flour 440 g
  • White sugar 310 g
  • Butter 250 g
  • Egg 3 szt.
  • Baking powder 12 g
  • Natural yogurt 3.2% 200 g
  • Milk 60 ml
  • Lemon zest (grated) 5 łyżeczek
  • Lemon juice 50 ml
  • Rhubarb (chopped) 500 g
  • Cornstarch 10 g
  • Mountain oats 80 g
  • Powdered sugar 150 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes (optional) 30 g
  • Fresh mint (optional) 0.3 pęczków
💰 Szacowany koszt dania: ~43.05 PLN (4.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 175°C (top‑bottom). Prepare a rectangular baking dish measuring about 23 x 33 cm: grease the bottom and sides with a teaspoon of butter and line it with parchment paper so that the paper slightly overhangs the edges (this will make it easier to remove the cake). Take out the ingredients so that the butter for the cake (about 150 g) softens slightly, while the butter for the crumble (100 g) stays cold in the fridge.

Ingredients: Butter
Use a 23 x 33 cm baking dish; if you have a springform pan, choose 24–26 cm and reduce the baking time. To line the dish, use a butter knife, a silicone brush, and baking paper.

Rhubarb

2

Wash the rhubarb under cold water, trim the ends, and if the skin is very fibrous, lightly peel the outer part. Cut the stalks into pieces about 1 cm long. Place the chopped rhubarb in a large bowl, sprinkle with 50 g of white sugar and 10 g of cornstarch. Gently mix with a wooden spoon so that each piece is lightly coated — set aside for 10–15 minutes until the sugar starts to release juice and the rhubarb is slightly soft but not mushy.

Ingredients: Rhubarb (chopped), White sugar, Cornstarch
Use a sharp knife and a cutting board. Stir gently to avoid crushing the pieces. If the rhubarb is very sour, you can add an additional 10 g of sugar.

Cake

3

In a large bowl, sift 360 g of wheat flour together with 12 g of baking powder and 3 g of salt. In a separate bowl, cream 150 g of softened butter with 180 g of white sugar using a mixer (flat beater or whisk) until fluffy and light — this takes 3–4 minutes on medium speed. Add the eggs one at a time (180 g in total), mixing for 20–30 seconds after each addition until the mixture is uniform. Add 5 g of vanilla extract and the grated zest of a lemon (10 g), and mix briefly. Then, on low speed, alternately add the dry ingredients (flour with baking powder and salt) and the wet ingredients: 200 g of natural yogurt, 60 ml of milk, and 30 ml of lemon juice — start and end with the dry ingredients. Mix only until the ingredients are combined; the batter should be thick but pourable from a spoon.

Ingredients: Wheat flour, Baking powder, Salt, Butter, White sugar, Egg, Vanilla extract, Lemon zest (grated), Natural yogurt 3.2%, Milk, Lemon juice
Use a mixer with a flat attachment; if you don't have a mixer, beat the butter with sugar using a wooden spoon for 5-6 minutes, and combine the dough with a whisk and spatula. Do not overmix after adding the flour — excessive mixing can result in a tough dough.

Crumble

4

Prepare the crumble: in a bowl, mix 80 g of rolled oats, 80 g of all-purpose flour, and 80 g of white sugar. Add 100 g of cold butter, cut into cubes. Chop the butter with a knife into the dry ingredients or rub it with your fingers until pea-sized clumps and small pieces form (do not mix to complete uniformity — the pieces of butter will make the crumble golden and crunchy after baking). Chill in the refrigerator for 10 minutes to firm up the butter.

Ingredients: Mountain oats, Wheat flour, White sugar, Butter
Use a knife to chop the butter or two cutting knives (the "two-knife" method). The cool ingredient is key — if the butter melts, the crumble will lose its structure.

Assembly

5

Pour half of the batter into the prepared pan and spread it evenly with a spatula. On top, sprinkle half of the prepared rhubarb (along with the juice) — distribute it evenly, leaving about 1 cm space from the edges. Spread the remaining batter over the rhubarb, gently smoothing it out so that some of the rhubarb is visible on top. Arrange the rest of the rhubarb on top and evenly sprinkle with the prepared crumble. If you are using almond flakes, sprinkle them evenly on top. The crumble should cover the surface with a thin layer but not be packed down.

Ingredients: Rhubarb (chopped), Almond flakes (optional), White sugar, Wheat flour, Mountain oats, Butter
Use a wide spatula or the back of a spoon to spread the dough. Do not press the crumble — it should remain loose to brown nicely.

Baking

6

Place the pan in the preheated oven. Bake at 175°C for 45–55 minutes — check from the 40th minute. Dry stick test: insert a toothpick into the center of the cake; it should come out with a few moist crumbs, but not raw, sticky batter. If the crumble browns too quickly, cover it lightly with aluminum foil after 25–30 minutes. Once baked, remove the pan and let it cool on a rack for 15 minutes, then gently lift the cake by the protruding paper and let it cool completely (about 1.5–2 hours) — it’s best for the cake to be cool before drizzling with icing, so the icing doesn’t run off.

Ingredients: Mountain oats, Rhubarb (chopped)
Use the middle rack of the oven. If you are using a convection setting, lower the temperature by 15–20°C and shorten the baking time by a few minutes.

Glaze and finishing

7

Prepare the icing: sift 150 g of powdered sugar into a bowl and add 20–30 ml of lemon juice — start with 20 ml, mix with a spoon until you achieve a thick-liquid consistency; if it's too thick, add 5 ml at a time until you reach the desired viscosity. Alternatively, add 1–2 finely chopped leaves of mint or verbena and mix well for a subtle herbal aroma. Drizzle the cooled cake evenly with the icing using a spoon or use a piping bag for decorative swirls. Finally, garnish with a few fresh mint leaves and optionally toasted almond flakes.

Ingredients: Powdered sugar, Lemon juice, Fresh mint (optional), Almond flakes (optional)
The icing should gently flow over the edge — if it's too runny, add a bit of powdered sugar; if it's too thick, you can thin it out with lemon juice or a teaspoon of boiling water.

Serving and storage

8

Cut the cake after the icing has completely set: use a sharp, long baking knife (you can warm it with hot water and wipe it before cutting) and slice into even portions. Serve at room temperature or slightly chilled; it pairs wonderfully with a spoonful of natural yogurt, vanilla cream, or a scoop of vanilla ice cream.

Ingredients: Natural yogurt 3.2%
Use a steady motion for cutting (do not saw). If you plan to store it for a longer time, cut and freeze individual portions wrapped in foil and placed in an airtight container.

Fun Fact

💡

Rhubarb in European cuisine was initially used in medicine; it wasn't until the 19th century that it became a popular ingredient in desserts. Its tart profile perfectly balances the sweetness of sugar, which has long made it a favorite in simple homemade cakes.

Best for

popołudniowa herbata piknik wiosenny deser po obiedzie z przyjaciółmi

Tips

🍽️ Serving

Serve the sliced pieces on porcelain plates with a teaspoon of icing on the side. For a contrast in temperature, serve the cake at room temperature with a scoop of vanilla ice cream or a spoonful of thick yogurt. Fresh mint or verbena leaves add a decorative, aromatic touch.

🥡 Storage

Store at room temperature covered loosely with plastic wrap or in a container for up to 2 days. In the refrigerator for up to 5 days (it retains moisture, but the crumble may soften). Portions can be frozen for up to 2 months wrapped in plastic wrap and placed in an airtight container; thaw at room temperature.

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