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Buttery Lemon Cake with Caramelized Rhubarb and Almond Crumble - photo 1
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Buttery Lemon Cake with Caramelized Rhubarb and Almond Crumble

Cakes and Bakes Desserts European cuisine 120 min Medium 4 wyświetleń ~43.28 PLN - (0)
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Description

This is not just an ordinary rhubarb cake. It is a festive, incredibly aromatic version that will delight any lover of homemade baked goods. The base is a moist, dense, and buttery sponge cake, infused with the intense flavor of fresh lemon – both from the zest and the juice. Inside, there is a layer of slightly caramelized rhubarb with a hint of warming ginger, which cuts through the sweetness and adds a touch of spiciness. The whole is topped with a crunchy, golden crumble made with oats and ground almonds, which gives the cake a wonderful texture. It is the perfect combination of sour, sweet, and buttery flavors. The cake is excellent for a spring afternoon tea, a garden party, or as a sweet finale to a family dinner. Served slightly warm with a scoop of vanilla ice cream, it becomes a dessert worthy of the finest patisserie.

Składniki (15)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 330 g
  • Butter 260 g
  • Cukier biały drobny 180 g
  • Eggs 3 szt.
  • Sour cream 18% 120 g
  • Lemon 1.9 szt.
  • Baking powder 10 g
  • Rhubarb 400 g
  • Brown sugar 110 g
  • Fresh ginger 10 g
  • Mountain oats 50 g
  • Ground almonds 50 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 1 g
  • Powdered sugar 100 g
💰 Szacowany koszt dania: ~43.28 PLN (5.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the crumble

1

Start with the crumble, as it needs to cool down. In a medium-sized bowl, combine all-purpose flour (80g), ground almonds, oats, brown sugar (80g), and optionally a pinch of cardamom. Mix the dry ingredients with a fork to combine them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Ground almonds, Mountain oats, Brown sugar, Ground cardamom
Use a bowl that gives you enough space to cream the butter. Thoroughly mixing the dry ingredients at this stage will ensure a uniform crumble.
2

Take the very cold butter (80g) out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the dry ingredients. Now for the most important part: using your fingertips, quickly rub the butter into the dry ingredients, lifting the mixture up and letting it fall. Do this until clumps resembling wet sand with larger crumbs form. Do not knead the dough into a ball! Place the finished crumble in the fridge for at least 30 minutes.

Ingredients: Butter
The key is to work with cold butter and cold hands. Do not rub the butter for too long, so it doesn't melt from the heat of your hands, as the crumble will be hard instead of crumbly. Chilling the crumble before baking will make it crunchier.

Preparing rhubarb

3

Thoroughly wash and dry the rhubarb stalks. Cut off the leaves (they are toxic!) and the woody ends. Cut the rhubarb into cubes about 1.5 cm thick. Peel the ginger and grate it on a fine grater. In a medium skillet, place the chopped rhubarb, brown sugar (30g), and grated ginger. Heat over medium heat for 3-4 minutes, stirring occasionally, until the rhubarb softens slightly and releases juice, and the sugar dissolves. Do not cook it into jam! Remove from heat and set aside to cool completely.

Ingredients: Rhubarb, Brown sugar, Fresh ginger
Use a wide pan so that the rhubarb forms a single layer - this way it will heat evenly and not become mushy. A brief sauté removes excess water, ensuring the cake doesn't become soggy. The rhubarb MUST be cold before adding it to the batter.

Preparing the dough

4

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a 24 cm round cake pan. Line the bottom of the pan with parchment paper, and grease the sides with butter and dust with flour. In a separate bowl, mix the all-purpose flour (250g), baking powder, and salt. Thoroughly scrub the lemon and pour boiling water over it. Grate the entire yellow zest (avoiding the white, bitter part) and squeeze out the juice (you will need about 3 tablespoons).

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Salt, Lemon, Butter
Preparing the pan is crucial to prevent the cake from sticking. Use a zester or a grater with very fine holes for the lemon zest to release as many essential oils as possible. All ingredients for the cake should be at room temperature.
5

In a large mixing bowl, place the softened butter (180g) and white sugar. Use the paddle attachment. Beat on medium speed for 6-8 minutes. The mixture should become very light, almost white, and fluffy. This is the most important step for the texture of the cake! Scrape the mixture from the sides of the bowl halfway through mixing. Then add the grated lemon zest and mix briefly.

Ingredients: Butter, Cukier biały drobny, Lemon
Long creaming of butter with sugar introduces air bubbles into the dough, making it light and fluffy. Don't rush at this stage! If you don't have a stand mixer, use a regular hand mixer.
6

Reduce the mixer speed to the minimum. Add the eggs one by one, waiting for the previous one to completely combine with the mixture. If the mixture starts to curdle (looks like sour milk), don't worry - add a tablespoon of the flour you prepared earlier, it will save it. After adding all the eggs, mix for another minute.

Ingredients: Eggs
Adding eggs gradually prevents the butter emulsion from separating. Eggs at room temperature blend more easily with the butter. Do not mix too long after adding the last egg.
7

Now you will add the dry and wet ingredients alternately. To the butter mixture, add 1/3 of the flour mixture and mix on the lowest speed just until combined. Then add half of the sour cream mixed with 3 tablespoons of lemon juice and mix briefly again. Repeat: add the second 1/3 of the flour, the remaining sour cream with lemon juice, and finally the last portion of flour. Mix each time only until the ingredients are combined.

Ingredients: Mąka pszenna tortowa (typ 450), Sour cream 18%, Lemon
Adding ingredients alternately prevents overloading the gluten in the flour, which could result in a tough dough. The key is to 'not overmix' the dough at this stage. It's better to finish mixing with a spatula, scraping the mixture from the bottom and sides of the bowl.

Assembling and baking the cake

8

Transfer about 2/3 of the batter to the prepared springform pan and smooth the surface with a spatula. Evenly distribute the cooled rhubarb along with the juice it released on top of the batter. Cover the rhubarb with the remaining 1/3 of the batter, gently spreading it out. Evenly sprinkle the chilled crumble from the refrigerator on top.

Gently spread the second layer of dough so as not to mix it with the rhubarb. You can place small dollops of dough and then gently combine them. Crumble the crumble with your fingers if it has stuck together too much in the fridge.
9

Place the cake in the preheated oven and bake for 50-60 minutes. After about 40 minutes, check the cake - if the crumble is browning too quickly, loosely cover the top with aluminum foil. To check if the cake is done, insert a wooden skewer into the center. If it comes out dry (without raw batter), the cake is baked. Remove from the oven and let it sit in the pan for 15 minutes, then carefully remove the ring and transfer to a wire rack to cool completely.

Every oven bakes differently, so start checking the cake with a toothpick after 50 minutes. Do not open the oven for the first 35-40 minutes to prevent the cake from collapsing. Cooling on a rack ensures air circulation and prevents the bottom of the cake from becoming soggy.

Decoration (optional)

10

If you want, you can prepare the icing. In a small bowl, place the powdered sugar and gradually add lemon juice, half a teaspoon at a time, vigorously mixing with a fork or a small whisk. Add the juice until you achieve a thick but still pourable icing. Drizzle over the cooled cake, creating irregular swirls. Leave for 15 minutes to let the icing set.

Ingredients: Powdered sugar, Lemon
The consistency of the icing is key. If it's too runny, it will drip off the cake; if it's too thick, it won't spread. Add the juice very slowly, controlling the thickness. The icing adds an extra hint of lemon and a beautiful appearance.

Fun Fact

💡

Rhubarb, although treated as a fruit in the kitchen, is botanically a vegetable. In 1947, a court in New York officially recognized it as a fruit to lower import duties, which were lower for fruits than for vegetables.

Best for

Podwieczorek Przyjęcie w ogrodzie Wiosenne święta Weekendowy deser

Tips

🍽️ Serving

The cake is delicious on its own, but served slightly warm with a scoop of vanilla or cream ice cream, it reaches the level of a restaurant dessert. It also pairs wonderfully with a dollop of thick Greek yogurt or crème fraîche, which will balance its sweetness. You can garnish it with fresh mint or lemon balm leaves.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 3 days. In the refrigerator, it will stay fresh for up to 5 days, but the crumble may soften slightly due to moisture. To restore its crunchiness, you can reheat a piece of cake in an oven preheated to 150°C for 5-7 minutes.

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