What is Polish Rhubarb Crumb Cake (Ciasto z Rabarbarem i Kruszonką)?
Ciasto z Rabarbarem i Kruszonką is a classic Polish cake that features a layer of tart rhubarb and a sweet, buttery crumb topping (kruszonka).
The cake itself is light and moist, made with simple ingredients like flour, sugar, eggs, and sour cream. The rhubarb provides a tangy contrast to the sweet cake and crumb, making each bite a perfect balance of flavors.
This cake is often enjoyed with a cup of coffee or tea and is a staple in Polish homes during the spring and summer months when rhubarb is in season.
Why I Love This Recipe
I love this Polish Rhubarb Crumb Cake recipe because it brings together the tartness of rhubarb and the sweetness of the crumb topping in a perfect harmony.
The texture of the cake is soft and fluffy, which pairs wonderfully with the juicy rhubarb and crunchy crumb. It’s a versatile dessert that can be served at any time of day, from a breakfast treat to an after-dinner dessert.
Plus, the recipe is straightforward and uses common ingredients, making it accessible for any home baker.
Key Ingredients
Rhubarb: Fresh rhubarb stalks are the key ingredient in this cake, providing a tangy flavor that contrasts beautifully with the sweet crumb topping. Choose firm, crisp stalks for the best results.
Flour: All-purpose flour forms the base of the cake and the crumb topping. For a gluten-free version, use a 1:1 gluten-free flour blend.
Sugar: Granulated sugar sweetens both the cake and the crumb topping. You can adjust the amount of sugar in the recipe depending on the tartness of your rhubarb.
Butter: Unsalted butter adds richness to the cake and the crumb topping. Make sure the butter is cold when making the crumb topping for a perfect crumbly texture.
Eggs: Eggs provide structure and moisture to the cake. Use large eggs at room temperature for the best results.
Sour Cream: Sour cream adds moisture and a slight tang to the cake, complementing the tartness of the rhubarb. You can substitute with Greek yogurt if desired.
Baking Powder and Baking Soda: These leavening agents help the cake rise and achieve a light, fluffy texture. Make sure they are fresh for the best results.
Cinnamon: A touch of cinnamon in the crumb topping adds warmth and depth of flavor, enhancing the overall taste of the cake.
How to Store?
Store leftover Polish Rhubarb Crumb Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake in the refrigerator for up to 5 days. To serve, bring the cake to room temperature or warm it slightly in the oven.
This cake can also be frozen for up to 3 months. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature or in the refrigerator before serving.
How to Serve?
Serve Polish Rhubarb Crumb Cake as a delightful dessert or a sweet addition to your afternoon tea. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
This cake is also great with a cup of coffee or tea, making it a perfect choice for breakfast or brunch. For a more traditional Polish experience, serve the cake with a side of sweetened sour cream or yogurt.
Expert Tips
Choosing Rhubarb: Use fresh rhubarb stalks for the best flavor. If you can’t find fresh rhubarb, frozen rhubarb can be used, but make sure to thaw and drain it well to avoid excess moisture in the cake.
Making the Perfect Crumb Topping: To achieve a perfect crumbly topping, use cold butter and mix it with the flour and sugar until the mixture resembles coarse sand. Avoid overmixing to keep the crumbs light and airy.
Preventing a Soggy Bottom: To prevent the rhubarb from making the cake soggy, toss the rhubarb pieces with a bit of flour before adding them to the cake. This helps absorb any excess moisture and keeps the cake base light and fluffy.
Flavor Variations: For a twist on the traditional recipe, try adding a handful of chopped strawberries or raspberries to the rhubarb mixture for a sweet and tangy flavor combination. You can also add a sprinkle of sliced almonds or walnuts to the crumb topping for added crunch.
Adjusting Sweetness: Depending on the tartness of your rhubarb, you may want to adjust the amount of sugar in the recipe. Taste a piece of raw rhubarb and add more sugar to the cake or topping if desired.
Variations and Substitutions
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour for both the cake and crumb topping to make this recipe gluten-free. Ensure that all other ingredients are gluten-free as well.
Vegan Option: To make a vegan version of this cake, substitute the butter with a plant-based butter and the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg). Use a dairy-free sour cream or yogurt alternative.
Nutty Crumb Topping: Add a handful of chopped nuts, such as almonds, walnuts, or pecans, to the crumb topping for added texture and flavor. The nuts add a nice crunch and complement the tartness of the rhubarb.
Fruit Variation: Substitute the rhubarb with other tart fruits like apples, cherries, or plums for a different flavor profile. This cake is versatile and works well with a variety of fruits. I also recommend trying out this classic Polish Plum Cake!
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Polish Rhubarb Crumb Cake (Ciasto z Rabarbarem i Kruszonką) Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Ciasto z Rabarbarem i Kruszonką (Polish Rhubarb Crumb Cake) is a traditional Polish dessert featuring a fluffy cake base topped with tart rhubarb and a sweet, buttery crumb topping. Perfect for any occasion, this cake is easy to make and full of flavor.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 cups rhubarb, diced
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-inch (26 cm) springform pan.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced rhubarb.
- Make the Crumb Topping: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the crumb topping over the batter.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack. Serve warm or at room temperature.
Notes
Ensure the rhubarb is evenly distributed throughout the batter for even baking.
For a softer crumb topping, use melted butter instead of cold butter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 290
- Sugar: 23g
- Fat: 12g
- Carbohydrates: 41g
- Protein: 4g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQs)
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Make sure to thaw and drain it well to remove excess moisture before adding it to the batter.
How do I store leftover rhubarb crumb cake?
Store the leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
What can I serve with Polish Rhubarb Crumb Cake?
This cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with tea or coffee for a delightful afternoon treat.
What size spring form pan can be used with this recipe?
For this recipe, a 9×13-inch baking pan works best. If you prefer using a springform pan, a 10-inch springform pan should work well, though the cake may be slightly thicker. Just keep an eye on the baking time, as it may need a few extra minutes. Hope this helps! 😊
Can I use a rhubarb pie filling instead? And if so should I eliminate the sugar from the cake Recipe and keep the sugar in on the crumb topping?
You can definitely use rhubarb pie filling instead! Since the filling is already sweet, you might want to reduce or skip the sugar in the cake batter—but keep the sugar in the crumb topping for that nice crunch. Hope it turns out delicious!
It was suggested to use a 9×13” pan, but the picture looks like it was baked in a round pan?
You’re right 😊 The photo shows the cake baked in a round springform pan. The recipe works in either a 9×13-inch pan or a 10-inch (26 cm) springform pan. If using a springform pan, the cake will be a bit taller and may need a few extra minutes of baking time. Hope you enjoy it!