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Buttermilk Cake with Rhubarb and Almond Crumble with a Hint of Cardamom - photo 1
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Buttermilk Cake with Rhubarb and Almond Crumble with a Hint of Cardamom

Wegetariańskie Cakes and Bakes Desserts European cuisine 90 min Medium 4 wyświetleń ~36.73 PLN - (0)
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Description

This cake is the essence of early summer captured in a rectangular form. Incredibly moist and fluffy thanks to the addition of buttermilk, which gives it a characteristic, delicate tang. The sour, bold flavor of rhubarb perfectly balances the sweetness of the cake, while the crunchy, buttery crumble with the addition of oats, almonds, and a pinch of aromatic cardamom creates an addictive, golden crust on top. The cake is simple to prepare, and its rustic appearance makes it look wonderful on any table. It’s the perfect bake for an afternoon tea in the garden, a family gathering, or as a sweet moment with a cup of coffee. Its taste evokes memories of carefree, sunny days, and the aroma wafting during baking fills the whole house with warmth and the promise of a delicious dessert.

Składniki (14)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 550 g
  • White sugar 300 g
  • Chicken eggs (size L) 3 szt.
  • Buttermilk 250 ml
  • Rapeseed oil 125 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Rhubarb 500 g
  • Potato flour 15 g
  • Butter 100 g
  • Mountain oats 50 g
  • 🌿 Przyprawy
  • Ground cardamom 1 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Powdered sugar 15 g
💰 Szacowany koszt dania: ~36.73 PLN (3.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rhubarb and the pan

1

Start by preparing the oven and the baking pan. Set the oven to 180°C with the top and bottom heating function. Prepare a rectangular pan measuring about 25x35 cm. Line the bottom of the pan with parchment paper, and grease the sides with a thin layer of butter and dust with flour. This will prevent the cake from sticking.

Using parchment paper on the bottom will make it easier to remove the cake. Dusting the sides with flour is an old, proven method - excess flour should be tapped out by turning the pan upside down and tapping its bottom.
2

Thoroughly wash the rhubarb stalks under running water. Dry them with a paper towel. Cut off the woody ends and leaves (remember, rhubarb leaves are toxic!). Cut the stalks crosswise into pieces about 1-1.5 cm thick. Transfer the chopped rhubarb to a bowl, add 2 tablespoons of sugar (30g) and 1 tablespoon of cornstarch (15g). Gently mix with your hands or a spoon so that each piece is coated. Set aside.

Ingredients: Rhubarb, White sugar, Potato flour
Potato starch will absorb the excess juice that the rhubarb releases during baking. This will prevent the cake from being soggy. Do not mix too vigorously to avoid damaging the fruit pieces.

Almond Crumble

3

In a separate bowl, prepare the crumble. Place 150g of all-purpose flour, 100g of sugar, 50g of oats, and a pinch of ground cardamom in it. Add 100g of cold butter, cut into small cubes. Now for the most important part: using your fingertips, quickly rub the butter into the dry ingredients until clumps resembling wet sand form. Finally, if using, gently fold in the almond flakes. Place the prepared crumble in the refrigerator while you prepare the cake.

Ingredients: Mąka pszenna tortowa (typ 450), White sugar, Butter, Mountain oats, Ground cardamom, Almond flakes
The key to the perfect crumble is cold butter and quick work with your fingers. The warmth of your hands will melt the butter, and the crumble will become doughy. Chilling in the fridge will make it even crunchier after baking.

Buttermilk Cake

4

In a large bowl, sift 400g of wheat flour, baking powder, and baking soda. Sifting is important because it aerates the flour and removes any lumps, making the dough lighter. Mix the dry ingredients with a whisk.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda
Use a fine mesh strainer. If you don't have a strainer, you can vigorously mix the ingredients with a fork to lightly aerate them.
5

In a second, large bowl, place 3 eggs and 200g of sugar. Using a hand mixer on the highest speed, beat the ingredients for about 5-7 minutes. The mixture should become very light, fluffy, and triple in volume. When you lift the mixer beaters, the batter should flow from them in a thick, stretchy ribbon.

Ingredients: Chicken eggs (size L), White sugar
This is a key step for the fluffiness of the cake! Do not shorten the whipping time. Well-whipped egg mixture is a guarantee of a light bake. Make sure the eggs are at room temperature - they whip better that way.
6

Reduce the mixer speed to the minimum. While mixing continuously, slowly pour in the canola oil in a thin stream. Then, in the same way, add the buttermilk. Mix only until the ingredients are combined into a smooth, liquid mixture.

Ingredients: Rapeseed oil, Buttermilk
Slowly adding the liquids prevents the egg mixture from curdling and losing its fluffiness. Do not mix for too long at this stage; it's just about combining the ingredients.
7

Add the prepared dry ingredients (flour with baking powder and baking soda) to the wet ingredients. Do this in two or three batches. Mix very briefly with a spatula or mixer on the lowest speed, just until the ingredients are combined and no dry flour is visible. There may be small lumps at the bottom - that's fine.

The most common mistake is mixing the dough for too long after adding the flour. This causes the gluten to be released and makes the baked dough hard and dense instead of fluffy. Mix for as short a time as possible!

Assembling and Baking

8

Pour the finished batter into the prepared pan. Smooth the surface with a spatula. Evenly distribute the prepared rhubarb on top of the batter. Try to ensure that the pieces do not sink too much into the batter.

The batter will be quite thick, which is normal. Use a silicone spatula to scrape all the batter out of the bowl.
9

Take the crumble out of the fridge and evenly sprinkle it over the entire surface of the rhubarb cake. Don't be stingy with the crumble - it's what creates the crunchy 'blanket'.

Sprinkle the crumble with your fingers, trying to leave larger and smaller clumps for a more interesting texture.
10

Place the pan in the preheated oven at 180°C. Bake for about 45-55 minutes. After about 40 minutes, check the cake with a wooden stick (e.g., a skewer). Insert it into the center of the cake - if it comes out dry and without crumbs sticking to it, the cake is ready. If it is wet, continue baking and check every 5 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method. If the crumble starts to brown too quickly, you can cover the cake with aluminum foil.
11

Remove the baked cake from the oven and let it cool in the pan for about 15-20 minutes. Then, using parchment paper, carefully remove the cake from the pan and transfer it to a wire rack to cool completely. Before serving, if desired, dust the cake with powdered sugar.

Ingredients: Powdered sugar
Cooling the cake on a rack is important because it allows air circulation from the bottom, which prevents it from becoming soggy and keeps the bottom crispy. Dust with powdered sugar only when the cake is completely cold, otherwise it will dissolve.

Fun Fact

💡

Rhubarb, although treated as a fruit in the kitchen, is botanically a vegetable. It arrived in Europe from Asia, where for centuries it was valued mainly for its medicinal properties, and it was only in the 18th century in England that it began to be used in desserts.

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Tips

🍽️ Serving

The cake tastes delicious on its own, but you can take it to the next level. Serve it slightly warm with a scoop of vanilla ice cream or a dollop of thick sour cream (crème fraîche). When cold, it pairs perfectly with a cup of strong coffee or Earl Grey tea.

🥡 Storage

Store the cake at room temperature, covered with a cloth or in a cake container, for up to 3 days. Each day, the crumble will lose its crunchiness due to moisture from the fruit, but the cake will remain delicious and moist.

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