Buttermilk Cake with Rhubarb and Almond Crumble

Name: Buttermilk Cake with Rhubarb and Almond Crumble
Prep time: 90 min
Total time: 90 min
Yield: 8 servings
Ingredients: 320 g Wheat flour; 160 g White sugar; 100 g Butter; 120 szt. Egg; 300 g Buttermilk; 15 g Baking powder; 2 szczypta Salt; 500 g Rhubarb; 10 g Vanilla extract; 30 g Almond flakes; 20 ml Lemon juice

Desserts Cakes and Bakes 90 min Medium 13 wyświetleń ~36.38 PLN - (0)

Description

A delicate, fluffy buttermilk cake with tart rhubarb and a sweet buttery almond crumble. This is an original variation on the classic rhubarb cake: the base is slightly sour thanks to the buttermilk, which keeps the cake moist for a long time, while the rhubarb adds a fresh, light pink tartness. The whole is topped with a crunchy crumble made of butter and almond flakes, along with a subtle hint of vanilla. It’s perfect served as a dessert for afternoon tea, at a picnic, or as a sweet addition to a weekend breakfast. It looks rustic — red-pink strips of rhubarb peeking through the light cake, sprinkled with golden crumble and almond flakes.

Składniki (11)

Servings:

Wheat flour 320 g
White sugar 160 g
Butter 100 g
Egg 2 szt.
Buttermilk 300 g
Baking powder 15 g
Rhubarb 500 g
Lemon juice 20 ml
🌿 Przyprawy
Salt 0.1 szczypt
✨ Opcjonalne
Vanilla extract 10 g
Almond flakes 30 g

💰 Szacowany koszt dania: ~36.38 PLN (4.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

Take the butter and eggs out of the fridge 30–60 minutes before baking to reach room temperature (the butter should be cool but soft enough to press with a finger). Preheat the oven to 180°C (top-bottom) or 160°C with fan. Prepare the pan: a 24 cm round cake pan or a cake tin with a similar surface area. Line the bottom with parchment paper; you don't need to grease the sides if you are using a well-functioning pan; otherwise, grease with butter and dust with a small amount of flour.

Use a 24 cm springform pan. If you only have a rectangular baking dish 20x30 cm, the baking time may be shorter; keep an eye on the cake. Take the butter out 30–60 minutes in advance: it should be cool, but not cold, to make it easier to make the crumble.

Rhubarb

Wash the rhubarb under cold water and dry it. Trim the ends and cut the stalks into pieces about 3 cm long. Transfer to a bowl, drizzle with lemon juice (20 g) and literally 1 tablespoon (about 10 g) of sugar from the total amount (if you want, save some sugar for the crumble and cake). Gently mix by hand or with a spoon — do not crush the stalks.

Ingredients: Rhubarb, Lemon juice, White sugar

Use a sharp knife and a wide cutting board. Sprinkling with lemon prevents rhubarb from darkening and enhances its flavor. If the stalks are very thick, peel the outer fibrous layer thinly with a peeler.

Crumble

Prepare the crumble: in a bowl, combine 80 g of flour, 50 g of sugar, and 60 g of cold butter cut into cubes. Rub the butter with your fingers into the dry ingredients until pea-sized clumps form and the flour is evenly coated. Finally, mix in 30 g of almond flakes (optional) — they will add crunch.

Ingredients: Wheat flour, White sugar, Butter, Almond flakes

Use cold butter straight from the fridge and a long cutting spoon or your fingers. The easiest method is to quickly rub it in with your fingers: place the flour and sugar, add the butter, and quickly keep your fingers positioned so that the warmth of your hands doesn't melt the butter too much. If you don't want to make the crumble with your fingers, use a pastry cutter.

Cake

In a large bowl, place 240 g of flour (part reserved for the crumble), 100 g of sugar (the remainder), 15 g of baking powder, and 2 g of salt. Mix the dry ingredients evenly with a wooden spoon to distribute the baking powder. In a separate bowl, beat the eggs with a fork, add 300 ml of buttermilk and 10 g of vanilla extract (optional). Combine the wet ingredients with the dry: pour the wet into the dry and mix with a spatula from the inside out until you achieve a uniform, thick, but pourable batter — mix only until combined, about 30–60 seconds.

Ingredients: Wheat flour, White sugar, Baking powder, Salt, Egg, Buttermilk, Vanilla extract

Use a wooden spoon or a mixer on low speed (dough attachment). Do not mix longer than necessary — overmixing will make the dough tough. The consistency should be like thick cream: flowing, but not too runny.

Assembly

Transfer half of the batter to the prepared pan (use a spoon or spatula, smooth the surface). Evenly spread half of the prepared rhubarb (strips or pieces) over the layer of batter. Add the remaining batter, then arrange the second half of the rhubarb decoratively: place the pieces of rhubarb radially or randomly, so that strips appear in the batter. Evenly sprinkle the crumble prepared in step 3 on top.

Ingredients: Wheat flour, Rhubarb, Butter, White sugar, Almond flakes

Use a silicone or metal spatula to evenly spread the batter. Do not press the rhubarb too hard into the batter — it should be partially visible on the surface. If the rhubarb is very wet, lightly drain it before placing it.

Baking

Place the pan in the preheated oven and bake at 180°C for 40–50 minutes. After 35 minutes, check the cake every 5 minutes with a toothpick: insert a dry, thin stick (e.g., a toothpick) into the center — it should come out with a few moist crumbs, but not with raw batter. If the top browns too quickly, loosely cover it with aluminum foil.

Ingredients: Wheat flour, Rhubarb, Butter

Bake on the middle rack. Every oven bakes differently — larger pans take longer to bake. If you are using a convection setting, lower the temperature to 160°C and monitor the baking time.

Cooling

Remove the cake from the oven and set the pan on a rack to cool for 15 minutes — allow the mixture to slightly 'drop' and set. After 15 minutes, run a knife along the edge of the pan, release the springform ring, and carefully remove the ring. Transfer the cake to the rack and continue cooling until completely cooled (another 30–45 minutes) before slicing — warm cake cut too early may crumble.

Use a metal cooling rack. If you want to serve the cake while it's still warm, cool it for at least 20 minutes so the crumble doesn't sink.

Serving

Before serving, you can lightly dust the cake with powdered sugar (optional) and add fresh mint leaves as decoration. Cut into 8 portions using a long, sharp knife and wiping the knife between cuts to keep the pieces clean. Serve with vanilla ice cream or Greek yogurt for a contrast of sweetness and acidity.

Ingredients: Almond flakes

For cutting, use a long, sharp knife with a serrated edge or a bread knife. Wipe the blade clean after each cut; this helps achieve aesthetically pleasing pieces.

Additional tips

If you want a more intense vanilla flavor, use vanilla beans instead of extract: split the pod lengthwise and scrape the insides into the mixture. You can also freeze the cake cut into portions — it freezes well.

Ingredients: Vanilla extract, Buttermilk

For children, you can serve smaller pieces and skip the alcoholic additions (if they were being considered). If you don't have buttermilk, prepare a mixture: add 3 tablespoons of lemon juice to 300 ml of milk, let it sit for 5 minutes.

Fun Fact

💡

Rhubarb was initially used mainly as a medicinal plant and only gained popularity as a dessert ingredient in Europe in the 19th century. Buttermilk is often used as an ingredient in cakes because its low fat content and acidity effectively activate baking powder, giving baked goods moisture.

Best for

popołudniowa herbata piknik wiosenny deser po niedzielnym obiedzie

Tips

🍽️ Serving

Serve slightly warm or at room temperature. It tastes great with a scoop of vanilla ice cream, a dollop of thick Greek yogurt, or cream. For a contrast in texture, add fresh strawberry salsa on the side.

🥡 Storage

Store covered at room temperature for up to 2 days. In the refrigerator, store for up to 4 days in an airtight container. You can freeze cut pieces individually wrapped in aluminum foil or plastic wrap for up to 2 months — thaw slowly in the refrigerator, and before serving, heat for 10–15 minutes in the oven at 150°C to restore the crispness of the crumble.

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Ingredients (11)

Servings:

Wheat flour 320 g ~1.28 zł
White sugar 160 g ~3.20 zł
Butter 100 g ~4.00 zł
Egg 2 szt. ~0.96 zł
Buttermilk 300 g ~6.00 zł
Baking powder 15 g ~0.23 zł
Rhubarb 500 g ~17.50 zł
Lemon juice 20 ml ~0.50 zł
🌿 Przyprawy
Salt 0.1 szczypt ~0.01 zł
✨ Opcjonalne
Vanilla extract 10 g ~1.50 zł
Almond flakes 30 g ~1.20 zł

💰 Szacowany koszt dania: ~36.38 PLN (4.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

3065 kcal

Kalorie

Białko 59.7g

Węglowodany 466.5g

Tłuszcze 106.9g

🔥

194 kcal

Kalorie

Białko 3.8g

Węglowodany 29.6g

Tłuszcze 6.8g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

45 min

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