Rhubarb cake: A springtime standout that beats apple pie

Spring is making its way into the kitchen, and the first sign it's time for homemade baked goods with a seasonal twist is rhubarb. This tart, pink delight appears as early as April and begs to be baked under a buttery crumble. Although it was overlooked for a while, it's enjoying a resurgence today—and it's no surprise. Rhubarb cake is a bake that impresses with its simplicity, aroma, and refreshing taste. In season, it can easily compete with the finest apple pies.

Many people grow rhubarb in their gardens. However, if you're not among the lucky ones, you can find it at markets. It also works wonderfully in compotes and jams.

Rhubarb cake is a fantastic alternative to apple pies or cheesecakes—light, refreshing, and full of springtime charm. It's perfect for afternoon tea, a garden picnic, or as a sweet conclusion to a family dinner.

Ingredients:

Cake:

                  
• 200g butter,
• 200g icing sugar,
• 4 eggs,
• 250g plain flour,
• 1 teaspoon baking powder.

Crumble:

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

Additionally:

      
• 600g rhubarb,
• icing sugar for dusting

Preparation:

                          
1. Cream the butter with the icing sugar until fluffy. Add the eggs, one at a time, mixing continuously.
2. Incorporate the sifted flour with the baking powder and mix until the ingredients are combined.
3. Transfer the batter to a pan (approximately 25 x 30 cm), lined with baking paper.
4. Wash the rhubarb, cut it into pieces about 1.5 cm long, and arrange it evenly on the cake.
5. Next, prepare the crumble: rub the flour, butter, and sugar together with your fingers until clumps form. Sprinkle over the top of the cake.
6. Place the cake in an oven preheated to 180°C and bake for about 40-45 minutes until the crumble is browned and a skewer comes out clean.
7. Once cooled, dust with icing sugar.

Although many people consider rhubarb a fruit, it's actually... a vegetable. The edible parts are its thick, pink stalks that have a distinct sour taste—making them fantastic in baked goods. Rhubarb not only breaks up the sweetness of the cake but also adds freshness and lightness, giving even a classic cake a completely new character.

But there's more—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 body "cleanser" after winter.

It's worth noting 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 it's wise to add dairy products to dishes containing it to balance its effects.

Rhubarb pairs beautifully with apples or strawberries, as well as vanilla, cinnamon, orange, or cardamom. It's an ingredient that can be used in cakes, compotes, preserves, and even savoury sauces.