Discover the delightful Polish tradition with our Rhubarb Cake recipe. This classic dessert features a buttery crust topped with tart rhubarb, creating a perfect balance of sweet and sour flavors. Learn how to make this seasonal treat.
Rhubarb cake is one of those traditional Polish pastries that have deep roots in rural kitchen history. Rhubarb, being a plant with a sour taste, has been popular in Poland for a long time, especially in rural areas where it was grown in home gardens.
Ingredients:
- 300g all-purpose flour
- 150g butter
- 150g sugar
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon vanilla sugar
- 500g rhubarb (about 4-5 stalks)
- Powdered sugar for dusting (optional)
Instructions:
- Peel and chop the rhubarb into pieces about 2 cm long.
- In a bowl, mix the flour, baking powder, sugar, and vanilla sugar. Add the butter and knead until a crumbly texture forms. Add the egg and knead the dough until smooth and elastic.
- Roll out the dough on a floured surface into a layer about half a centimeter thick.
- Spread the rhubarb evenly over the dough, covering the entire surface. Additionally, you can sprinkle the dough with crumble (the simplest recipe for crumble is mixed flour, sugar and butter)
- Place the cake in a preheated oven at 180°C (350°F) and bake for about 30-35 minutes, until the cake is golden brown and the rhubarb is tender.
- After baking, allow the cake to cool, then cut it into pieces and serve. You can dust it with powdered sugar before serving if desired.