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Rustic yogurt cake with rhubarb, apples, and oat crumble - photo 1
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Rustic yogurt cake with rhubarb, apples, and oat crumble

Cakes and Bakes Desserts 90 min Medium 16 wyświetleń ~62.83 PLN - (0)
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Description

Delicate, moist yogurt cake with a light lemon aroma, topped and layered with tangy rhubarb and sweet apples, covered with a crunchy, aromatic crumble made of oats and ground almonds. The inspiration from the classic rhubarb and apple cake has transformed here into a more "blog-like" version: a simple base with yogurt and oil (instead of a large amount of butter), rustic crumble for texture, and subtle spices. The cake pairs well with a cup of coffee or tea, and served slightly warm, it tastes delicious with a scoop of vanilla ice cream. It looks pleasantly homemade — sliced pieces reveal the contrast of pink rhubarb, yellow apples, and golden crumble.

Składniki (19)

Servings:
8
  • Wheat flour 300 g
  • White sugar 150 g
  • Brown sugar 80 g
  • Butter 120 g
  • Rapeseed oil 60 g
  • Natural yogurt 150 g
  • Egg 3 szt.
  • Baking powder 12 g
  • Vanilla extract 5 g
  • Lemon zest 6 g
  • Rhubarb 400 g
  • Apple 1.7 szt.
  • Cornstarch 20 g
  • Ground almonds 80 g
  • Oat flakes 70 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Powdered sugar 50 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~62.83 PLN (7.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the rhubarb under running water and trim the woody ends (about 1–2 cm from both sides). If the skin is very fibrous, peel it thinly with a peeler — there is no need to peel if it is young. Cut the rhubarb into pieces about 2 cm long. Peel the apples, cut them in half, remove the cores, and dice them into cubes about 1 cm on each side.

Ingredients: Rhubarb, Apple
Use a cutting board and a sharp kitchen knife. Be careful with the fibrous nature of rhubarb — if you feel tough fibers, it's better to peel off a thin layer of the skin. If the apples are very juicy, dry their pieces with a paper towel.
2

Transfer the chopped fruit to a bowl. Add 50 g of white sugar (measured from the total amount) and 15 g of cornstarch (measured from the specified amount). Gently mix to coat the fruit evenly. Set aside for 20–30 minutes, stirring occasionally — the sugar will cause the fruit to release juice, and the cornstarch will start to slightly thicken it.

Ingredients: White sugar, Rhubarb, Apple, Cornstarch
Use a large bowl (at least 2 l) to easily mix the fruits. Do not press them too hard; we want some to retain their structure. If there is a lot of liquid in the bowl after 30 minutes, the starch will start to form a thick suspension — that's a good sign.

Cake

3

Preheat the oven to 175°C (top and bottom heat) or 155°C with fan. Prepare a springform pan with a diameter of 22–24 cm: grease the bottom and sides with butter, and line the bottom with a strip of parchment paper. The paper will make it easier to remove the cake after baking.

The best springform pan is 6–7 cm high. If you have a larger pan (24 cm), the cake will be shorter and will bake for a shorter time — reduce the time by 5–10 minutes.
4

In a large bowl, whisk 3 eggs with 100 g of white sugar by hand or with a mixer on medium speed until the mixture becomes lighter and slightly fluffy (about 2–3 minutes with a mixer, 4–5 minutes by hand). The mixture should slightly increase in volume and be smooth.

Ingredients: White sugar, Egg
Use a mixer with a whisk attachment or a whisk. Do not whip too long on the highest speed — 2–3 minutes is enough for the mixture to become light.
5

Gradually pour 60 g of rapeseed oil into the whipped eggs, continuously mixing on low speed, then add 150 g of natural yogurt, 5 g of vanilla extract, and 6 g of lemon zest. Mix until the ingredients are combined (the mixture should be smooth and uniform).

Ingredients: Rapeseed oil, Natural yogurt, Egg, Vanilla extract, Lemon zest
Add the oil in a thin stream to maintain the emulsion. If you don't have a mixer, simply mix the ingredients vigorously with a wooden spoon.
6

In a separate bowl, sift 300 g of flour with 12 g of baking powder and 3 g of salt. Add the dry ingredients to the wet ingredients in batches and mix with a spatula just until there are no visible dry patches of flour — do not mix too long to avoid making the dough tough.

Ingredients: Wheat flour, Baking powder, Salt
Use a large bowl and a silicone spatula. Mix just until the ingredients are combined (known as 'joining'), a few vigorous movements are enough.

Arranging the fruits

7

Pour the crushed, but still liquid fruits (along with the juice and starch) evenly over the top of the cake in the pan. Use a spoon to spread the pieces so they form an even layer — some juice will remain, that's fine.

Ingredients: Rhubarb, Apple
Do not press the fruits deep into the batter, just lightly set them on the surface. Use a spatula to place them so as not to disturb the structure of the batter.

Crumble

8

Prepare the crumble: in a bowl, combine 80 g of ground almonds, 70 g of oats, 80 g of brown sugar, and 2 g of cinnamon. Add 120 g of cold butter cut into small cubes. Rub the butter with your fingers into the dry ingredients until you achieve a crumbly texture, but not completely smooth — there should be visible pieces of butter and bits of oats.

Ingredients: Brown sugar, Butter, Ground almonds, Oat flakes, Cinnamon
Use two knives for chopping or your fingers — do not completely melt the butter; the effect should be crumbly and lumpy. If the butter has softened too much, put the bowl in the fridge for 5–10 minutes.
9

Sprinkle the crumble evenly over the fruit, covering it but leaving small gaps — the crumble does not need to cover everything completely.

Ingredients: Brown sugar, Ground almonds, Oat flakes
Use a spoon to spread the crumble, then gently press it down to adhere to the fruit. Additionally, you can add a few oat flakes on top for a rustic look.

Baking and Finishing

10

Place the pan in the preheated oven on the middle rack. Bake for 45–55 minutes at 175°C (without convection) — if using convection, set to 155°C and bake for 40–50 minutes. The cake is ready when the crumble is golden, and a toothpick inserted into the center comes out with a few moist crumbs (but not with liquid batter).

If the top browns quickly, cover the pan with a sheet of aluminum foil for the last 10–15 minutes of baking. Check the center with a skewer after 40 minutes to avoid missing the optimal moment.
11

After baking, remove the cake from the oven and let it sit in the pan for 15 minutes to allow the juices to stabilize slightly. Then, detach the springform ring and transfer the cake to a wire rack to cool completely. A cold cake is easier to slice and will maintain the crumb structure.

Use a wide flat spatula or a board to transfer the hot pan. Wait at least 15 minutes before removing the ring to avoid juices spilling out.

Serving

12

Before serving, optionally sift 50 g of powdered sugar on top through a sieve for decoration. Cut portions with a knife slightly moistened in hot water to achieve clean slices. Serve slightly warm or at room temperature, with a scoop of vanilla ice cream, if using.

Ingredients: Powdered sugar, Vanilla ice cream
If you want the pieces to be very even, use a knife dipped in hot water and wipe it after each cut. Additionally, you can serve vanilla sauce or Greek yogurt for contrast.

Fun Fact

💡

Rhubarb was once regarded as a medicinal vegetable and imported from China to Europe by 18th-century traders; today it is often used in desserts, where its tartness beautifully contrasts with the sweetness of sugar and the richness of the crumble.

Best for

popołudniowa kawa z przyjaciółmi piknik letni niedzielne popołudnie

Tips

🍽️ Serving

Before serving, cut the cake into squares or triangles, and serve on rustic plates. For a contrast in temperature, serve a piece slightly warm with cold vanilla ice cream or a spoonful of thick natural yogurt. You can also drizzle a piece with a little honey or maple syrup.

🥡 Storage

Store in an airtight container at room temperature for up to 48 hours. In the refrigerator, it will stay fresh for up to 4 days (remove 30 minutes before serving). You can also freeze cut pieces (without ice) wrapped in foil and placed in a bag — for up to 2 months. Thaw slowly in the refrigerator or briefly at room temperature; if you want to refresh the crumble, heat a piece for a moment in the oven at 160°C for 5–7 minutes.

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