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.
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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.