Description
Polish Rhubarb Crumb Cake – Ciasto z rabarbarem i kruszonką, lightly sweet and with tart rhubarb
Ingredients
for filling:
4 stalks rhubarb (roughly 3 cups)
3/4 cup powdered sugar
1/4 cup flour
for crumb topping:
5 tablespoons butter, melted
2/3 cups light brown sugar
1/3 cup sugar
1/3 cup flour
1 teaspoon vanilla
pinch salt
for the cake:
3/4 cup sour cream
3 eggs
1 teaspoon vanilla
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
pinch salt
3/4 cup butter, room temp
2 cups nuts
3 tablespoons flour
Instructions
Preheat oven to 350° F
Prepare two 8-inch pans, grease with butter and line bottom with parchment paper
for the filling:
Trim ends of rhubarb and slice into 1/2 inch pieces, toss with powdered sugar and 1/4 cup flour, set aside. The rhubarb will release juices while you prepare the other components
for the crumb:
Combine butter, brown sugar, 1/3 cup sugar, 1/3 cup flour, teaspoon vanilla, and a pinch of salt
for the cake:
Combine the sour cream, eggs, and 1 teaspoon vanilla
In another bowl, combine 2 cups flour, 3/4 cup sugar, baking soda, baking powder, and a pinch salt
Work in butter and add wet ingredients
In a food processor, process nuts with 3 tablespoons flour until fine, add to the cake batter, stirring until uniformly combined
Spread batter in prepared pans, top with rhubarb mixture, and crumble crumb topping over the rhubarb
Bake 50 – 55 minutes (internal temp 210° F), cool before serving