Rhubarb rejuvenation: The sweet return of a tangy classic

Spring is fully entering the kitchen, and the first sign that it's time for homemade baked goods with a seasonal twist is rhubarb. This tangy, pink delight appears as early as April and begs to be put into a baking dish and baked under a buttery crumble. Although it was somewhat forgotten over the years, today it's making a comeback—and it's no wonder. Rhubarb cake impresses with its simplicity, aroma, and refreshing taste. During its season, it can easily compete with the best apple pies.

Many people have rhubarb in their garden. However, if you’re not among those lucky ones, you can look for it at farmers' markets. It also works great in compotes and jams.

Rhubarb cake is a wonderful alternative to apple pies or cheesecakes—light, refreshing, and full of spring charm. Perfect for afternoon coffee, a garden picnic, or as a sweet ending to a family dinner.

Ingredients:

Cake:

• 200 g butter,
• 200 g powdered sugar,
• 4 eggs,
• 250 g all-purpose flour,
• 1 teaspoon baking powder.

Crumble:

• 140 g flour,
• 85 g butter,
• 100 g sugar.

Additionally:

• 600 g rhubarb,
• powdered sugar for sprinkling

Preparation:

1. Cream the butter with powdered sugar until fluffy. Add the eggs, one at a time, constantly mixing.
2. Pour in the sifted flour with baking powder and mix until the ingredients are combined.
3. Transfer the batter to a pan (approximately 25 x 30 centimetres), lined with baking paper.
4. Wash the rhubarb, cut it into pieces about 1.5 centimetres, and arrange it evenly on the cake.
5. Next, prepare the crumble: rub the flour, butter, and sugar together with fingers until clumps form. Sprinkle it over the top of the cake.
6. Place it in the oven preheated to 175°C and bake for about 40-45 minutes until the crumble is browned and a toothpick comes out clean.
7. After cooling, dust it with powdered sugar.

Although many people treat rhubarb as a fruit, in reality, it's actually... a vegetable. The edible parts are its thick, pink stalks, which have a characteristic sour taste—and that's what makes it so great in baked goods. Rhubarb not only balances the sweetness of cakes but also adds freshness and lightness, giving even a classic cake a completely new character.

But that's not all—rhubarb is also a vegetable full of beneficial properties. It contains fibre, vitamin C, calcium, potassium, and natural antioxidants that support the body. It's low in calories and has a mild laxative effect, which is why in the past, it was even considered a natural "cleanser" for the body after winter.

It's worth remembering that raw rhubarb contains oxalic acid, which in excess can hinder calcium absorption—so it's best consumed after thermal processing (baking or cooking), and add, for instance, dairy products to dishes containing it to balance its effects.

Rhubarb pairs wonderfully not only with apples or strawberries but also with vanilla, cinnamon, orange, or cardamom. It’s an ingredient that can be used in cakes, compotes, preserves, and even as an addition to savoury sauces.