Today, I’d like to share another one of traditional Polish recipes. It’s my Dad’s favourite, and every time I visit my family in the spring, I happily make this cake. Light and fluffy base, topped with tangy rhubarb and sweet crumble. The perfect combo! Fresh out of the oven, it tastes like heaven, but it’ll be delicious the next day too.

Unleashing the Magic of Yeast in Sweet Treats

I don’t see yeast used widely in Western cake recipes, but let me tell you this – the Western world is missing out! Yeast based cakes are fluffy and light, like a sweet cloud, and the airy texture just melts in your mouth. Delicious!

Is Rhubarb Cake with Crumble Topping difficult to make?

Not at all! This Polish cake is fail-proof and will turn out great every time. Unlike most recipes that use yeast (think bread, sweet buns or even pizza), this recipe doesn’t call for any kneading! Making the batter for the base of the cale is as simple as throwing ingredients into a bowl and mixing them together.

Ingredients for a yeast cake with rhubarb and crumble topping

Ingredients for the batter

• 1 cup warm milk
• 200g butter, melted and cooled down
• 1 cup sugar
• 4 eggs
• 25g fresh yeasts
• 4 cups plain flour (not self-rising!)

Ingredients for crumble topping

• 80g butter, softened in room temperature
• 120g sugar
• 120g plain flour

Also

• 1.2 kg fresh rhubarb
• 5 tablespoons sugar

How to make a yeast cake with rhubarb and crumble topping

1. Prepare the Yeast batter

First, melt the butter and set it aside to let it cool down a little.

In the meantime, crack the eggs into a large bowl and add the sugar. Using an electric whisk, beat the eggs with sugar for a few minutes until light and fluffy.

Next, add milk to the mixture. It should be slightly warmer than room temperature. You can heat it up on the hob or in the microwave if it’s straight from the fridge, but make sure not to overheat it. If it’s too hot to touch, it’s too hot for the batter.

Then, slowly add the melted butter to the mixture of eggs, sugar and milk.

Finally, crumble the fresh yeasts into the batter. Don’t stir. Cover the bowl with a clean teatowel and leave for a couple of hours in a warm place.

2. Prepare the rhubarb

Whilst the yeasts are slowly doing their job, prepare the rhubarb. Peel the skin by making a small cut at the base of the stem and pulling the skin off. Repeat on each side.

Cut each stem into 1.5cm chunks.

Place the rhubarb in a large pan with 5 tablespoons of sugar and cook on medium heat for 10 minutes until softened.

Take a large pot and put a sieve over it. Place the cooked rhubarb in the sieve and let it drain.

Pro tip: don’t discard the juice that drips into the pot! Add some sugar and water and enjoy your rhubarb compote.

3. Prepare the crumble

In a small bowl, combine flour, sugar, and softened butter. Use your fingertips to create a crumbly texture. Set it aside.

4. Prepare the base of the cake

Once the batter with yeasts has risen, add the flour to it and mix everything with a spatula. Be gentle with it! No need to overdo it either, don’t worry if it looks like there are some lumps in the batter.

The mixture will be quite runny and sticky – far from a texture that you could knead. No need to worry! This cake doesn’t require kneading, and the soft consistency is what makes the cake so delicate and fluffy.

5. Assemble the cake

Line a large tray with baking paper. I use a deep baking sheet the size of my oven – roughly 36×36 cm.

Pour the batter onto the tray and evenly distribute it with a spatula. Cover the base of the cake with the drained rhubarb.

Finally, sprinkle the cake with the crumble, evenly distributing it.

Leave the cake to rise again in a warm place for 45 minutes.

6. Baking time

Whilst the cake is assembled and rising, preheat the oven to 180°C.

Put the cake in the oven, leaving the oven door a few inches ajar for 20 minutes. After that time, close the door and let the cake continue baking for another 30 minutes.

Once the baking time is up, take the cake out of the oven immediately.

Let it cool before slicing, but make sure to have a slice when it’s still slightly warm!

Serve this rhubarb cake with crumble sprinkled with icing sugar. Enjoy!

Bon Appetit!

There you have it – a taste of Poland in the form of a delectable Rhubarb Yeast Cake with a dreamy crumble topping. Each bite is a harmonious blend of soft, pillowy dough, tangy rhubarb, and the satisfying crunch of the sweet crumble. Perfect for an afternoon tea, family gatherings, or any occasion when you crave a slice of homemade bliss. Happy baking!

Also see:

• Food
• Sweet