Buttermilk cake with rhubarb
Recipe for a simple and delicious buttermilk cake with rhubarb
This delicious rhubarb and crumble cake made with buttermilk is the perfect combination of fresh and tart rhubarb with a crispy, golden crumble. It’s a bake that offers a blend of intense flavor and wonderful texture. This rhubarb buttermilk cake is ideal for a weekend dessert. It will also be great as a cake for a garden barbecue party or a family picnic :) You must try it.
Table of Contents
Buttermilk cake with rhubarb – step by step recipe
If you like light and moist cakes with plenty of crumble and the addition of tart fruits or rhubarb, then this cake is perfect for you! I highly recommend it!
Buttermilk cake with rhubarb recipe
Wyposażenie
- Recipe for a baking pan of approximately 20/30 cm.
Składniki
ingredients for rhubarb and buttermilk cake
- 500 g wheat flour (all-purpose (3 and 1/3 cups))
- 2 teaspoons baking powder
- 3 egg whites (from size L eggs)
- 3 egg yolks
- 200 g sugar ((1 cup))
- 1 tablespoon vanilla sugar
- 250 ml buttermilk ((kefir can also be used) at room temperature)
- 120 ml oil
- about 500 g rhubarb
ingredients for the cake crumble topping
- 130 g wheat flour (all-purpose – scant cup)
- 70 g butter
- 60 g sugar ((1/3 cup))
- 1 tablespoon vanilla sugar
Instrukcja
How to make rhubarb cake with buttermilk
- Beat the egg whites with sugar and vanilla sugar into a thick, white fluffy foam.3 egg whites, 200 g sugar, 1 tablespoon vanilla sugar
- Sift the flour together with the baking powder through a sieve.500 g wheat flour, 2 teaspoons baking powder
- Add the egg yolks to the beaten egg whites and mix briefly.3 egg yolks
- Pour in the oil in a thin stream, mixing constantly.120 ml oil
- Add the buttermilk and mix.250 ml buttermilk
- Add the flour and mix only with a spoon.
- Transfer the batter to a baking pan of approximately 20/30 cm.
- Arrange the chopped rhubarb on top.about 500 g rhubarb
- Mix the crumble ingredients together – crush with your fingers until lightly combined.130 g wheat flour, 70 g butter, 60 g sugar, 1 tablespoon vanilla sugar
- Sprinkle the crumble topping over the cake.
- Bake at 170 degrees (convection mode) for about an hour – until a dry skewer comes out clean.
- After baking, let it cool.
Uwagi
Wartości Odżywcze
Simple rhubarb buttermilk cake – notes
I got the recipe for this buttermilk cake with rhubarb and crumble from Dorota’s blog Moje Wypieki, and I must admit, I really liked it.
It’s made a little differently than all yogurt/kefir or buttermilk cakes.
And thanks to that, it has a different, nice texture.
Even though the cake is dense, it has a lightness to it :)
And it can handle a lot of fruit and crumble during baking :D
You must try it, especially since this rhubarb buttermilk cake for a large baking sheet is perfect for sharing many portions.
Instead of rhubarb, you can use other fruits – including frozen ones – you don’t need to thaw them beforehand.
Rhubarb lovers are also invited to try other rhubarb recipes – e.g., for almond tart, baked rhubarb, or rhubarb mousse.
Recommended rhubarb cakes
I encourage all lovers of refreshing rhubarb cakes to try my other recipes for cakes with this interesting vegetable :) Here I recommend, among others, three such recipes
