Moist Rhubarb Cake (Polish Ciasto Rabarbarowe)
Moist rhubarb cake with yummy streusel (Polish Ciasto Rabarbarowe). Discover the perfect balance of tangy rhubarb and soft, moist cake in this delightful recipe for rhubarb lovers.
Rhubarb, with its tart and tangy flavor, is a versatile ingredient that can be used in a variety of dishes. One delightful way to incorporate this unique vegetable into your baking repertoire is by making a moist rhubarb cake. Bursting with vibrant colors and flavors, this delectable dessert offers the perfect balance between sweet and tangy notes. Whether you’re hosting a springtime gathering or simply craving something indulgent, this recipe will guide you through the steps to create a mouthwatering moist rhubarb cake that will leave everyone wanting more.
Moist Rhubarb Cake Recipe
Texture: moist and cakey and crunchy streusel.
Taste: sweet with tangy baked rhubarb.
Simplicity: easy to make, prepare the yummy streusel, mix batter, cut rhubarb.
Meal Type: dessert, snack, meal prep.
What is Polish Rhubarb Cake?
This traditional dessert Polish rhubarb cake called Ciasto Rabarbarowe is bursting with the unique flavors of rhubarb, perfectly balanced with hints of vanilla. Enjoyed warm or cold with a cup of coffee, this delightful treat is sure to satisfy your cravings for something indulgent yet refreshing.
Ingredients Needed
- All Purpose Flour – plain white flour.
- Baking Powder – is needed for the recipe.
- Unsalted Butter – it needs to be unsalted since we don’t want to make our cake salty and soften.
- Sugar – to sweeten the dessert, regular white sugar should be used.
- Eggs – at room temperature.
- Vanilla Extract – for flavor.
- Buttermilk – to make the dessert moist.
- Rhubarb – fresh rhubarb cut into small pieces.
How to Make Moist Rhubarb Cake
- (Full recipe below). In a medium bowl combine flour and baking powder, set aside.
- In another bowl mix butter with sugar, eggs and vanilla extract. Add buttermilk.
- Add dry ingredients to wet, mix with a spoon or spatula.
- Pour into 8 x 8 baking pan.
- Add rhubarb pieces.
- Prepare streusel in a small bowl: flour, butter and sugar. Add on top of the rhubarb.
- Bake for 45 – 55 minutes at 350F.
Polish Rhubarb Cake with Streusel Tips
- You need to use electric mixer for wet ingredients only. Once you will add flour and baking powder, use the spoon to combine ingredients together nicely.
- Cut rhubarb into small pieces and spread it evenly on the layer of the cake.
- Once the dessert is cooled off, sprinkle some powder sugar on top to add extra sweetness (optional).
Polish Moist Rhubarb Cake Faq’s
It is a vegetable that grows in spring, early summer. It has pinkish or red stalks and tastes sour, once cooked with sugar it will produce sour/sweet flavor. Cooked rhubarb becomes soft and mushy.
No, there is no need to bake the fruit before. Just spread rhubarb pieces on the batter, then bake. The rhubarb will become softer while baking.
Few options: add it to another baked dessert, make a juice, compote or freeze.
Store the cake outside on countertop for up to 1-2 days or in refrigerator longer, approximately 5-7 days. The cake freezes well too, consider freezing if you will not eat in few days.
Other Dessert Recipes
- Glazed Almond Vanilla Bundt Cake
- Strawberry Chocolate Meringue Layer Cake
- Strawberry Banana Ice Cream Cake
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Moist Rhubarb Cake
Ingredients
Cake
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 cup unsalted butter soften
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 1/3 cup buttermilk
- 1 1/2 cup rhubarb cut into small pieces
Streusel
- 3/4 cup all-purpose flour
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
- 2 Tbsp. powdered sugar
Instructions
Cake
- Preheat oven to 350 F. Prepare 8 x 8 baking pan with parchment paper.
- In a large bowl combine flour with baking powder, set aside.1 cup all-purpose flour, 1 tsp. baking powder
- In a large bowl mix with electric mixer butter with granulated sugar until fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar
- Add eggs, one at a time. Mix with electric mixer.2 eggs
- Add vanilla extract, mix in.1 tsp. vanilla extract
- Add buttermilk, mix with a spoon or spatula.1/3 cup buttermilk
- Add dry ingredients to wet ingredients, mix with a spoon or spatula.
- Pour into the baking pan on top of parchment paper.
- Add rhubarb on top, spread nicely.1 1/2 cup rhubarb
Streusel
- In a large bowl combine flour, butter and granulated sugar, mix with a spoon.3/4 cup all-purpose flour, 1/3 cup unsalted butter, 1/4 cup granulated sugar
- Add on top of rhubarb, spread it.
- Bake for 45 – 55 minutes at 350 F.
- Cool off, sprinkle powdered sugar.2 Tbsp. powdered sugar
Equipment needed
Notes
- You need to use electric mixer for wet ingredients only. Once you will add flour and baking powder, use the spoon to combine ingredients together nicely.
- Cut rhubarb into small pieces and spread it evenly on the layer of the cake.
- Once the dessert is cooled off, sprinkle some powder sugar on top to add extra sweetness (optional).
- Store the cake outside on countertop for up to 1-2 days or in refrigerator longer, approximately 5-7 days. The cake freezes well too, consider freezing if you will not eat in few days.
