Yogurt cake with rhubarb and crumble Recipe
This yogurt cake with pieces of tart rhubarb and a thick layer of buttery crumble is a typical spring bake in Polish homes. The fluffy, moist base contrasts with the slightly sour rhubarb and crisp, golden crumble, so the dessert isn’t overly sweet. The simple mixing method means even beginners can bake an even, tall cake.
Rhubarb cakes with crumble are among the first seasonal bakes on Polish tables, usually from the end of April., They combine homely simplicity with using whatever has just appeared at the market – rhubarb, and later strawberries.
The yogurt cake with rhubarb and crumble combines the lightness of a fluffy, moist crumb with tart pieces of rhubarb and a thick, buttery crumble., It’s one of the first bakes to appear in Polish homes around late April and early May when pink rhubarb stalks show up at markets., The sweetness of the cake and crumble is balanced by the pleasant tartness of the rhubarb, so the dessert doesn’t feel heavy.
Why this version works
- Yogurt in the batter gives a moist yet light crumb that stands up well to the rhubarb juices.
- Chilled crumble with plenty of butter bakes into thick, distinctly crunchy chunks.
- Rhubarb arranged on top instead of mixed into the batter reduces the risk of a soggy bottom.
Chef's tips
The most common mistake is overly wet rhubarb – after washing I always dry it thoroughly and don’t press it hard into the batter, just gently push it in., Towards the end of baking don’t rely only on the colour of the top: the crumble should be golden, not brown, as it quickly turns bitter., For cutting I use a sharp serrated knife and make gentle sawing motions so I don’t crush the crumble.
How to serve
It’s best on the day of baking, slightly warm, with a spoonful of thick yogurt or cream to soften the rhubarb’s tartness., For spring get‑togethers at the allotment, cut the cake into rectangles and pack it in a box – it travels well and can be eaten by hand., It pairs perfectly with milky coffee or tea with lemon.
Watch out for
- Don’t mix for too long after adding the flour – overdeveloped gluten will give a dense, less fluffy base.
- If the rhubarb is very juicy, dust it lightly with potato starch so it doesn’t soak the cake.
- The crumble should go into the oven cold; if it’s soft, it will melt into a single hard layer.
Substitutions
- You can replace about one‑third of the rhubarb with strawberries, arranging them on top together with the rhubarb.
- Swap plain yogurt for kefir or buttermilk of similar thickness, using the same amount.
- You can replace the vegetable oil with melted, cooled butter, bearing in mind the cake will be a bit heavier.
Ingredients
- plain yogurt - 200 g
- wheat flour - 260 g
- sugar - 150 g
- oil - 120 ml
- egg - 3 piece
- baking powder - 10 g
- vanillin sugar - 8 g
- rhubarb - 300 g
- wheat flour - 120 g
- sugar - 60 g
- butter - 80 g
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a 24×24 cm pan with baking paper, leaving higher overhanging edges so you can easily lift the whole cake out later.
- Wash the rhubarb, dry thoroughly and trim the ends. Cut the stalks into 1–2 cm pieces, and if the stalks are very thick, first slice them lengthwise so the pieces bake evenly.
- Prepare the crumble: put the flour and sugar into a bowl and add cold butter in cubes. Rub with your fingers until you get clumps of various sizes; the texture should resemble wet sand with larger chunks. Place the bowl in the fridge.
- Crack the eggs into a large bowl, add the sugar and vanillin sugar. Beat for 3–4 minutes until the mixture is noticeably lighter in colour, thicker and falls from the whisk in a wide ribbon.
- Add the yogurt and oil and briefly mix on low speed just until you have a smooth, uniform batter with no visible yogurt lumps.
- Mix the flour with the baking powder, then add to the wet ingredients. Gently fold with a spatula from the bottom of the bowl until no dry streaks of flour remain; the batter should be smooth but not overmixed.
- Pour the batter into the prepared pan and smooth the top. Scatter the rhubarb evenly over the surface, gently pressing the pieces into the batter so they are partially submerged but still visible on top.
- Take the crumble out of the fridge and sprinkle it over the entire surface of the cake, distributing it evenly without piling it up too thickly in one spot.
- Bake for 35–40 minutes. The cake is done when the crumble is golden and clearly crisp, and a skewer inserted in the centre comes out dry or with a few dry crumbs.
- Remove the pan from the oven and leave to cool. Start cutting only once the cake is at least lukewarm – when hot it crumbles easily and compresses under the knife.
Storage
Keep the cake in the fridge, loosely covered – over time the base softens from the rhubarb and the crumble loses some of its crunch., A few minutes in a warm oven or toaster oven restores a crisper texture to the crumble.
When I bake this cake on Friday evening, half of it disappears while still hot “just to taste”, and I pack the rest into boxes – one for the neighbours, another for a Saturday walk with a thermos of tea.
