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Fluffy Lemon-Rhubarb Cake with Buttery Crumble - photo 1
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Fluffy Lemon-Rhubarb Cake with Buttery Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 115 min Medium 11 wyświetleń ~36.03 PLN - (0)
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Description

Here is the essence of spring captured in the form of a delicious homemade cake. Imagine an incredibly fluffy, moist sponge with an intense aroma of fresh lemon, studded with tart pieces of juicy rhubarb. The whole thing is topped with a generous layer of golden, crunchy, and wonderfully buttery crumble. This cake is the perfect balance of flavors: the sweetness of the cake and crumble beautifully complements the refreshing tartness of the fruit and the citrus note. Visually, it looks incredibly appetizing – the golden top contrasts with the light interior and the pink accents of rhubarb. It is the perfect bake for an afternoon coffee, a family gathering in the garden, or as a sweet ending to a Sunday dinner. Served with a scoop of vanilla ice cream, it becomes a dessert worthy of the finest patisserie.

Składniki (13)

Servings:
10
  • Mąka pszenna tortowa (typ 450) 400 g
  • Cukier drobny do wypieków 12 łyżek
  • Butter (82% fat) 210 g
  • Eggs (size L) 3 szt.
  • Thick natural yogurt 150 g
  • Baking powder 10 g
  • Lemon 3.8 szt.
  • Rhubarb 400 g
  • Brown sugar 50 g
  • Potato flour 15 g
  • Powdered sugar 60 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~36.03 PLN (3.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the crumble

1

In a medium-sized bowl, add 100g of all-purpose flour and 60g of powdered sugar. Mix them together using a fork or whisk to combine and aerate the ingredients. Then add 60g of cold butter, previously cut into small cubes (about 1x1 cm).

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Butter (82% fat)
Use butter straight from the fridge. Cold fat is the key to achieving a crispy, not dense, crumble. Cutting it into cubes will make it easier to rub in later.
2

Using only your fingertips, quickly and vigorously rub the butter with the flour and sugar. Make movements as if you were 'pinching' the ingredients. Continue until clumps resembling wet sand and small crumbs form. Do not knead for too long to prevent the butter from melting. Place the finished crumble in the refrigerator while preparing the rest of the dough.

It is crucial to work quickly and not warm the dough with your hands. The goal is to coat the pieces of butter with flour, not to create a uniform mass. Chilling the crumble will make it crispier after baking.

Preparing rhubarb

3

Thoroughly wash the rhubarb stalks under running water and dry them with a paper towel. Cut off the woody ends. If the stalks are older and have thick fibers, you can gently peel them. Cut the rhubarb into cubes about 1.5 cm in size. Transfer the chopped rhubarb to a bowl.

Ingredients: Rhubarb
Do not cut the rhubarb into too small pieces, as it will soften significantly during baking and may turn into jam. Larger pieces will retain their structure.
4

In a bowl with rhubarb, add 50g of brown sugar and 15g (one heaping tablespoon) of potato starch. Gently mix everything with a spoon so that each piece of rhubarb is evenly coated with sugar and starch. Set aside.

Ingredients: Rhubarb, Brown sugar, Potato flour
Potato starch is essential here! It will absorb the juice that the rhubarb releases during baking, creating a thick sauce instead of a watery layer that could cause a soggy bottom.

Preparing the dough

5

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 a thin layer of butter and dust with flour. In a separate bowl, combine the dry ingredients: sift 300g of all-purpose flour, 10g of baking powder (2 level teaspoons), and a pinch of salt. Mix well.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Salt
Sifting the flour with the baking powder is a very important step! It aerates it, removes any lumps, and ensures even distribution of the leavening agent, which translates to the fluffiness of the cake.
6

In a large mixing bowl, place 150g of soft butter and 180g of fine sugar. Beat on high speed for about 7-8 minutes. The mixture should become very light, almost white, and noticeably increase in volume, resembling fluffy cream. Occasionally stop the mixer and scrape down the sides of the bowl with a silicone spatula.

Ingredients: Butter (82% fat), Cukier drobny do wypieków
This is the most important step in preparing the cake! Long creaming of the butter with sugar incorporates air bubbles into the mixture, which are the foundation of a fluffy cake structure. Do not shorten this time. The butter must be soft but not liquid - take it out of the fridge about an hour before baking.
7

Reduce the mixer speed to medium. Add the eggs one by one, waiting for the previous one to fully incorporate into the butter mixture. After adding each egg, mix for about 1 minute. Then add the zest of two lemons and the juice of one lemon. Mix briefly to combine.

Ingredients: Eggs (size L), Lemon
Adding the eggs one at a time prevents the mixture from curdling. If the mixture does curdle slightly (lumps form), don't worry – adding flour in the next step should fix its texture. Make sure the eggs are at room temperature.
8

Add the prepared dry ingredients (flour with baking powder and salt) to the butter-egg mixture alternately with the natural yogurt. Start and end with adding flour. Divide the ingredients into 3 portions of flour and 2 portions of yogurt. After each addition, mix on the lowest speed of the mixer, just until the ingredients are combined.

Ingredients: Thick natural yogurt
This technique (alternating addition) prevents excessive gluten development, which could make the dough tough and dense. Do not mix for too long; the goal is just to ensure there are no visible dry streaks of flour.

Assembling and baking the cake

9

Transfer about half of the batter to the prepared springform pan. Smooth the surface using a spatula or the back of a spoon. Evenly spread the entire prepared rhubarb along with the juice it released over the layer of batter.

Ingredients: Rhubarb
Gently spread the batter to avoid removing the air bubbles you created while mixing. Arrange the rhubarb evenly so that each piece of cake has roughly the same amount.
10

Spread the remaining dough over the layer of rhubarb. Carefully distribute it, trying to completely cover the fruit. Take the chilled crumble out of the fridge and evenly sprinkle it over the top of the cake. If using, sprinkle the whole thing with almond flakes.

Ingredients: Almond flakes
The second layer of the cake is easiest to apply with a spoon in several places, and then gently combine the layers with a spatula. Don't worry if you can see rhubarb here and there.
11

Place the cake in the preheated oven and bake for 50-60 minutes. After about 40 minutes, check if the top is browning too much. If so, loosely cover it with a piece of aluminum foil. To check if the cake is done, insert a wooden skewer into the center. If it comes out dry (without traces of raw batter), the cake is baked.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method. Remember not to insert it where the rhubarb is, as it will always be moist from the juice.
12

Remove the cake from the oven and let it cool in the pan on a metal rack for about 15-20 minutes. Then, carefully run a knife along the edges of the pan, detach the springform ring, and transfer the cake (along with the paper underneath) to the rack to cool completely. Before serving, you can dust it with powdered sugar.

Ingredients: Powdered sugar
Do not remove the hot cake from the pan, as it is very delicate and may fall apart. Cooling on a rack allows air circulation from the bottom, ensuring that the cake does not become 'soggy' and remains dry underneath.

Fun Fact

💡

Although culinarily rhubarb is treated as a fruit, from a botanical point of view, it is 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

Wiosenny podwieczorek Rodzinne spotkanie w ogrodzie Słodki poczęstunek do kawy Niedzielny deser

Tips

🍽️ Serving

The cake is delicious on its own, but served warm with a scoop of vanilla or cream ice cream, it reaches a masterful level. It also pairs wonderfully with a dollop of thick 18% sour cream or Greek yogurt, which perfectly balances its sweetness.

🥡 Storage

Store the cake covered (e.g., under a dome) at room temperature for up to 3 days. After that, the crumble may lose its crunchiness. It can also be stored in the refrigerator in an airtight container for up to 5 days, but it is advisable to warm it to room temperature before serving.

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