Fluffy Pudding Cake with Rhubarb Cloud and Crumble - photo 1
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Fluffy Pudding Cake with Rhubarb Cloud and Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 36 wyświetleń ~39.42 PLN - (0)
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Description

Here is the essence of spring and summer baking: a crumbly, buttery crust that serves as the perfect base for a velvety, homemade custard with a deep vanilla aroma. On top lies a layer of tart rhubarb, which transforms into a delicate, refreshing mousse after baking. The whole is crowned with a crunchy, golden crumble that adds texture and sweetness to the dessert. This cake is the perfect balance of flavors – the sweetness of the custard and crumble beautifully complements the tartness of the rhubarb. Visually, it looks incredibly appetizing, with clearly visible layers and a beautiful ruby color of the fruit. It is an ideal dessert for afternoon tea, garden gatherings, or as a sweet ending to a family dinner. It tastes exquisite both warm and chilled.

Ingredients (12)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 450 g
  • Butter 250 g
  • Powdered sugar 100 g
  • Egg 1 szt.
  • Egg yolk 2.2 szt.
  • Baking powder 10 g
  • Milk 3.2% 500 ml
  • Granulated sugar 120 g
  • Potato flour 30 g
  • Vanilla bean 0.2 szt.
  • Rhubarb 500 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~39.42 PLN (3.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

In a large bowl, sift 400g of wheat flour together with the baking powder. Sifting will aerate the flour and make the dough lighter. Add powdered sugar and mix the dry ingredients with a whisk.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Powdered sugar
Use a large bowl so that the ingredients don't spill out while mixing. A flour sifter or a regular fine kitchen sieve will be perfect.
2

Add 200g of very cold butter, cut into small cubes, to a bowl. Using your fingertips, quickly rub the butter into the flour until you achieve fine crumbs resembling wet sand. Try to do this as quickly as possible to prevent the butter from warming up from the heat of your hands.

Ingredients: Butter
The key to a shortcrust pastry is cold butter. You can also use a pastry cutter or a food processor with a pulse function – this will speed up the process and prevent the butter from melting.
3

Add one whole egg and two yolks to the resulting crumbs. Quickly knead everything into a smooth, uniform ball of dough. Do not knead the dough for too long – it is enough for the ingredients to combine. Kneading for too long will develop the gluten and the dough will be tough after baking.

Ingredients: Egg, Egg yolk
At first, the dough may seem dry, but after a moment of kneading, it will come together into a cohesive mass. If it is very dry, you can add a tablespoon of cold water.
4

Divide the dough into two parts in a ratio of 2/3 (for the base) and 1/3 (for the crumble). Wrap each part tightly in plastic wrap and place in the refrigerator for at least 30 minutes. Chilling the dough is crucial for it to be easy to roll out and crumbly after baking.

You can slightly flatten the dough balls before placing them in the fridge, which will help them chill faster.

Preparation of the pudding mixture

5

Pour 400 ml of milk into a heavy-bottomed saucepan. Split the vanilla pod in half lengthwise and scrape out the seeds with the tip of a knife. Add the seeds and the empty pod to the milk. Heat over medium heat until the milk is hot, but do not bring it to a boil.

Ingredients: Milk 3.2%, Vanilla bean
A saucepan with a thick bottom will prevent the pudding from burning. Don't throw away the empty vanilla pod - it will impart even more flavor to the milk.
6

In the meantime, in a separate bowl, whisk two egg yolks with 80g of granulated sugar until light and fluffy. Add the remaining 100 ml of cold milk and 2 tablespoons of potato starch to the whipped yolks. Mix thoroughly with a whisk to ensure there are no lumps.

Ingredients: Egg yolk, Granulated sugar, Milk 3.2%, Potato flour
Use a whisk to thoroughly break up all the lumps of flour. A smooth mixture is the secret to a velvety pudding.
7

When the milk in the saucepan is hot, remove the vanilla bean. Then, while continuously stirring the milk with a whisk, pour in the egg yolk mixture in a thin stream. Cook over low heat, constantly and vigorously stirring, until the pudding thickens and the first bubbles appear. This will take about 1-2 minutes. Remove from heat and set aside to cool slightly.

Constant stirring is key to preventing lumps and burning the pudding. It's best to use a whisk that can reach every corner of the bottom of the saucepan.

Preparing rhubarb

8

Thoroughly wash the rhubarb, dry it, and cut off the leaves and woody ends. Cut the stalks into pieces about 1-1.5 cm thick. Transfer the chopped rhubarb to a bowl, add 40g of granulated sugar and one tablespoon of cornstarch. Gently mix to ensure each piece is coated with sugar and flour.

Ingredients: Rhubarb, Granulated sugar, Potato flour
Potato flour will absorb the excess juice that the rhubarb releases during baking, ensuring that the cake won't be soggy.

Assembling and baking the cake

9

Preheat the oven to 180°C (fan or conventional). Prepare a baking dish – a rectangular one measuring about 25x35 cm will be perfect. Line it with parchment paper.

Lining the baking pan with parchment paper will make it easier to remove the cake after baking and prevent sticking.
10

Take out the larger portion of the dough (2/3) from the refrigerator. Press it into the bottom of the prepared pan, creating an even layer. You can do this with your fingers or roll out the dough between two sheets of parchment paper and transfer it to the pan. Prick the bottom with a fork in several places.

Pricking with a fork will prevent air bubbles from forming on the bottom of the crust while baking.
11

Pour the slightly cooled pudding onto the prepared base and spread it evenly using a spatula. Arrange the previously prepared rhubarb on the layer of pudding, trying to distribute it evenly over the entire surface.

The pudding does not need to be completely cold, but it should not be boiling to avoid 'cooking' the raw dough.
12

Prepare the crumble. Take the smaller portion of the dough (1/3) out of the fridge. In a bowl, add the remaining 50g of flour and 50g of cold butter. Rub it with your fingers to create a crumble. Then add the chilled dough and continue to rub, combining everything into larger and smaller clumps. Additionally, if using, stir in the almond flakes.

Ingredients: Mąka pszenna tortowa (typ 450), Butter, Almond flakes
Alternatively, you can simply grate the chilled dough on a coarse grater directly over the top of the cake, and then mix it with the almond flakes.
13

Evenly sprinkle the crumble over the entire surface of the cake. Place the pan in the preheated oven and bake for about 50-60 minutes, until the crumble is golden brown and the edges of the cake are nicely browned.

Baking time may vary depending on the oven. After 45 minutes, it's a good idea to check the cake. If the crumble is browning too quickly, you can cover the cake with aluminum foil.
14

After baking, remove the cake from the oven and let it cool completely in the pan. This is a very important step – the hot custard is liquid, and cutting the warm cake will cause it to spill out. The cake must cool down so that the custard thickens and can be cut nicely.

It's best to place the cake on a rack to ensure air circulation from the bottom, which will speed up cooling. The pudding may take 2-3 hours to fully set.

Fun Fact

💡

Rhubarb, although used in the kitchen like a fruit, is botanically a vegetable. Its popularity in Poland increased in the 19th century. The sour taste of rhubarb stems comes from oxalic and malic acid.

Best for

Podwieczorek Przyjęcie w ogrodzie Deser na weekend Spotkanie rodzinne

Tips

🍽️ Serving

The cake tastes best on the day it is baked, after it has completely cooled. Before serving, it can be dusted with powdered sugar. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream, which balance the tartness of the rhubarb.

🥡 Storage

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Keep in mind that with each passing day, the base will become increasingly moist from the pudding and fruits.

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