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Fluffy buttermilk cake with rhubarb and almond crumble - photo 1
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Fluffy buttermilk cake with rhubarb and almond crumble

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Easy 10 wyświetleń ~29.24 PLN - (0)
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Description

This is the essence of spring and summer baking. An incredibly moist and fluffy cake based on buttermilk that simply melts in your mouth. Its delicate sweetness is perfectly balanced by the tart pieces of rhubarb, which soften during baking, creating juicy, ruby accents. The whole is topped with a crunchy, buttery crumble with the addition of almond flakes, which adds not only a wonderful texture but also a nutty aroma. The cake is simple and quick to prepare, perfect for an afternoon snack, picnic, or gathering with friends. It looks rustic and appetizing, and its aroma while baking fills the entire house. Serve it plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for complete happiness.

Składniki (15)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 380 g
  • White sugar 210 g
  • Chicken eggs (size L) 3 szt.
  • Buttermilk 250 ml
  • Rapeseed oil 100 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Vanilla extract 5 g
  • Rhubarb 400 g
  • Potato flour 10 g
  • Butter 50 g
  • Demerara brown sugar 50 g
  • Almond flakes 50 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for decoration 10 g
💰 Szacowany koszt dania: ~29.24 PLN (3.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the crumble

1

In a medium-sized bowl, place 80g of all-purpose flour, 50g of brown sugar, and 50g of almond flakes. Mix the dry ingredients with a fork or whisk to distribute them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Demerara brown sugar, Almond flakes
Use a bowl that is comfortable for you to mix the ingredients with your fingers. Thoroughly mixing the dry ingredients at the beginning will ensure an even crumble.
2

Add 50g of cold butter, cut into small cubes (about 1x1 cm), to a bowl. Using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles wet sand or coarse crumbs. Do not work it too long to prevent the butter from melting. Place the finished crumble in the refrigerator while preparing the rest of the dough.

Ingredients: Butter
The key to a crunchy crumble is cold butter and quick work with your fingers. The warmth of your hands can melt the butter, which will make the crumble hard instead of crumbly. Chilling it in the fridge will further enhance this effect.

Preparing rhubarb

3

Thoroughly wash the rhubarb stalks under running water and dry them with a paper towel. Cut off the woody ends and leaves (they are toxic!). Then, cut the stalks crosswise into pieces about 1-1.5 cm thick.

Ingredients: Rhubarb
Use a sharp knife and a stable cutting board. Even pieces of rhubarb will ensure even baking. If the stalks are very thick and fibrous, you can peel them with a vegetable peeler.
4

Transfer the chopped rhubarb to a bowl. Add 2 tablespoons (30g) of white sugar and 1 tablespoon of potato starch. Gently mix everything with a spoon, ensuring each piece of rhubarb is coated in sugar and flour. Set aside.

Ingredients: Rhubarb, White sugar, Potato flour
Potato starch is very important – it will absorb the excess juice that the rhubarb releases during baking. This way, the cake under the fruit will not be wet and there will be no soggy bottom.

Preparing the dough

5

Preheat the oven to 180°C (fan) or 190°C (top and bottom heat). Prepare a baking pan – a 24 cm round cake pan or a rectangular pan measuring about 20x30 cm. Line the bottom of the pan with parchment paper, and grease the sides with butter and dust with flour.

Preparing the pan is key to ensure the cake doesn't stick and can be easily removed. Preheating the oven guarantees that the cake goes straight into the right temperature, which is important for its proper rising.
6

In a large bowl, sift 300g of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Sifting will aerate the flour and eliminate any lumps, making the batter fluffier. Mix the dry ingredients with a whisk.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Salt
Don't skip sifting! It's a simple task that has a huge impact on the final texture of the dough. Use a fine-mesh sieve.
7

In a second, separate bowl, place 3 eggs and 180g of sugar. Using a mixer on high speed, beat the ingredients for about 5-7 minutes. The mixture should become very light, fluffy, and triple in volume. The sugar must completely dissolve.

Ingredients: Chicken eggs (size L), White sugar
This is the most important step for the fluffiness of the cake. Well-beaten egg mixture is full of air bubbles that act as an additional leavening agent. To check if the mixture is ready, lift the mixer beaters – the batter should flow down in a thick, stretchy ribbon.
8

Reduce the mixer speed to the minimum. While mixing, slowly pour in 100 ml of oil in a thin stream, then add 250 ml of buttermilk. Finally, add a teaspoon of vanilla extract. Mix only until the ingredients are combined, no longer.

Ingredients: Rapeseed oil, Buttermilk, Vanilla extract
Pouring liquids slowly and at low speed prevents the mixture from 'curdling' and losing the fluffiness we achieved in the previous step. All liquid ingredients (eggs, buttermilk) should be at room temperature.
9

Add the sifted dry ingredients (flour with baking powder, baking soda, and salt) to the bowl with the wet ingredients. Mix everything with a spatula or mixer on the lowest speed, but only until the ingredients are combined and no dry flour is visible. Do not mix for too long!

Excessive mixing of the dough after adding flour activates gluten, which can make the dough tough and chewy instead of fluffy. A few lumps in the dough are acceptable.

Assembly and baking

10

Pour the prepared batter into the previously prepared pan. Smooth the surface with a spatula. Evenly distribute the previously prepared rhubarb on top of the batter.

Ingredients: Rhubarb
Try to spread the rhubarb evenly over the entire surface so that each piece of cake has fruit in it. Do not press the rhubarb into the batter; it will sink slightly on its own while baking.
11

Remove the chilled crumble from the refrigerator. Evenly sprinkle it over the entire surface of the rhubarb cake.

Sprinkle the crumble with your fingers, trying to cover the entire surface. Thanks to the chilling, the crumble will be firmer and crunchier after baking.
12

Place the pan with the batter in the preheated oven. Bake for about 50-60 minutes. After 45 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, the cake is ready. If there is raw batter on it, 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 top of the cake browns too quickly while the center is still raw, loosely cover it with aluminum foil.
13

Remove the baked cake from the oven and leave it in the pan for 15-20 minutes to cool slightly. Then carefully transfer it to a wire rack and let it cool completely. Before serving, you can dust the cake with powdered sugar.

Ingredients: Powdered sugar for decoration
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 steam and remains fluffy.

Fun Fact

💡

Although culinarily rhubarb is treated as a fruit, from a botanical point of view it is a vegetable from the buckwheat family. 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 Piknik Rodzinne spotkanie Przyjęcie w ogrodzie

Tips

🍽️ Serving

The cake tastes best at room temperature. It is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of crème anglaise.

🥡 Storage

Store the cake in an airtight container or under a dome at room temperature for up to 3 days. The crumble may soften slightly. In the refrigerator, it will stay fresh for up to 5 days, but it may become denser – before serving, take it out for about 30-60 minutes to regain room temperature and softness.

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