Yogurt Cake with Rhubarb and Crumble Recipe
Fluffy yogurt cake with tangy rhubarb and a thick layer of buttery crumble. In Poland, rhubarb is associated with the beginning of spring and the first homemade bakes after winter. This cake combines sweetness with pleasant tartness, so it doesn’t feel heavy.
Yogurt cake with rhubarb and crumble combines the lightness of a fluffy, moist crumb with tangy pieces of rhubarb and a thick, buttery crumble topping. It’s one of the first bakes that appears in Polish homes around late April and May, when pink stalks show up at the market. The sweetness of the cake and crumble is balanced by the pleasant tartness of the rhubarb, so the dessert doesn’t feel heavy.
Chef's tips
You can lightly dust the rhubarb with sugar and leave it for a few minutes to release some juice, then squeeze it gently – the cake will be less soggy at the bottom. It’s best to take the yogurt and eggs out of the fridge in advance so they reach room temperature; the cake will rise better. Always chill the crumble in the fridge – cold butter gives larger, crunchier clumps.
How to serve
It tastes best on the day of baking, slightly cooled, served on the terrace or balcony with a mug of milky coffee. For a late weekend brunch you can serve it with Greek yogurt and fresh strawberries when they come into season. It’s also perfect as “something sweet” to pack with a flask of tea for the first May picnic in the park.
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 roughly 24×24 cm tin with baking paper.
- Wash and dry the rhubarb, trim the ends and cut into pieces about 1–2 cm long.
- Prepare the crumble: put the flour and sugar into a bowl, add cold butter cut into cubes. Rub with your fingers until clumps form that resemble wet sand. Place the crumble in the fridge.
- Crack the eggs into a large bowl, add the sugar and vanillin sugar. Beat with a mixer for about 3–4 minutes, until the mixture becomes paler and slightly fluffy.
- Add the yogurt and oil, mix briefly, just until combined.
- In a separate bowl, combine the flour and baking powder, then add to the wet ingredients.
- Fold the batter with a spatula only until no dry flour is visible.
- Pour the batter into the prepared tin and smooth the top.
- Scatter the rhubarb pieces evenly over the top, gently pressing them into the batter.
- Take the crumble out of the fridge and sprinkle it over the entire surface of the cake.
- Place the tin in the preheated oven and bake for about 35–40 minutes, until the crumble is golden and a skewer inserted in the centre comes out dry.
- After baking, remove the cake from the oven and leave it to cool before slicing.
Storage
Store the cooled cake covered at room temperature for 1 day, then in the fridge for up to 3 days. Bring to room temperature or briefly warm in the oven before serving so the crumble regains some crunch.
