Fluffy Kefir Cake with Rhubarb and Almond Crumble - photo 1
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Fluffy Kefir Cake with Rhubarb and Almond Crumble

Cakes and Bakes Desserts For Kids 90 min Easy 24 wyświetleń ~33.95 PLN - (0)
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Description

Here is a recipe for a cake that is the essence of early summer. A fluffy kefir cake with rhubarb is a classic that gains a new dimension in my version thanks to the addition of a crunchy, golden crumble with ground almonds. Kefir makes the cake incredibly moist and delicate, with a pleasant, slightly tangy note that perfectly balances the sweetness. Pieces of rhubarb, embedded in the cake, become soft and juicy after baking, releasing their characteristic, refreshing flavor. The whole is topped with a rich, buttery crumble with almonds and brown sugar, which adds not only wonderful texture but also a deep, nutty aroma. The cake is simple and quick to prepare, perfect for an afternoon snack, picnic, or as a sweet treat with coffee. It looks appetizing, with a beautiful contrast between the light cake, pink accents of rhubarb, and golden-brown topping.

Ingredients (16)

Servings:
12
  • Rhubarb 500 g
  • Mąka pszenna tortowa (typ 450) 600 g
  • Cukier biały drobny 200 g
  • Natural kefir 400 ml
  • Eggs (size L) 3 szt.
  • Rapeseed oil 150 g
  • Masło (zimne) 100 g
  • Demerara brown sugar 100 g
  • Ground almonds 50 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Potato starch 15 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Ground cinnamon 2 g
  • Powdered sugar for dusting 30 g
💰 Szacowany koszt dania: ~33.95 PLN (2.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the oven and the baking pan

1

First, prepare your workspace. Set the oven to 180°C with the top and bottom heating function (without convection). Prepare a large rectangular baking dish measuring about 24x35 cm. Line the bottom of the dish with parchment paper, and grease the sides with a thin layer of butter and dust with flour. This will prevent the cake from sticking and make it easy to remove.

Use a standard baking tray. Proper preparation of the pan is key! If you don't have parchment paper, you can grease the entire pan with butter and dust it with flour or breadcrumbs. Preheating the oven in advance ensures even baking from the very start.

Preparing rhubarb

2

Thoroughly wash the rhubarb stalks under running water. Cut off the leaves (they are toxic!) and the woody ends. If the stalks are older and have thick fibers, you can gently peel them. Cut the rhubarb into pieces about 1-1.5 cm thick. Transfer the chopped rhubarb to a bowl, sprinkle with cornstarch, and gently mix with your hands so that each piece is coated. Set aside.

Ingredients: Rhubarb, Potato starch
The starch will absorb the excess juice from the rhubarb during baking, which will prevent the cake from sinking and keep it fluffy. Use a sharp knife and a cutting board.

Almond Crumble

3

In a medium-sized bowl, place 150g of all-purpose flour, brown sugar, ground almonds, and optionally cinnamon. Add the very cold butter, cut into small cubes. Now for the most important part: using your fingertips, quickly rub the butter into the dry ingredients. Do this vigorously until clumps resembling wet sand form. Do not knead the dough for too long to prevent the butter from melting. Place the finished crumble in the refrigerator while preparing the dough.

Ingredients: Mąka pszenna tortowa (typ 450), Demerara brown sugar, Masło (zimne), Ground almonds, Ground cinnamon
The key to the perfect crumble is cold butter and quick work with your fingers. The warmth of your hands can melt the butter, creating a uniform mass instead of clumps. Chilling the crumble will make it even crunchier after baking. You can also use a pastry cutter.

Kefir Cake

4

In a large bowl, sift 450g of wheat flour, baking powder, baking soda, and two pinches of salt. Use a sieve or a special sifter. Sifting aerates the flour and removes lumps, making the dough lighter. Mix the dry ingredients with a whisk to distribute them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Salt
Don't skip sifting! It's a simple trick that really makes a difference in the final texture of the cake. Make sure that the baking soda and baking powder are well mixed with the flour, otherwise the cake may rise unevenly.
5

In a second, large bowl, place the eggs and white sugar. Using a mixer on high speed, beat the ingredients for about 5-7 minutes. The mixture should become very light, fluffy, and triple in volume, resembling the consistency of eggnog. It should leave a clear trace on the surface when you lift the beaters.

Ingredients: Eggs (size L), Cukier biały drobny
This step is crucial for the fluffiness of the cake. Proper aeration of the eggs with sugar is essential. Use a hand mixer or a stand mixer with a whisk attachment. Eggs at room temperature will whip much better than cold ones.
6

Reduce the mixer speed to the minimum. Gradually add the dry ingredients (in 3 batches) and the kefir mixed with oil and vanilla extract (in 2 batches) to the whipped egg mixture. Start and end with the dry ingredients. Mix very briefly, just until the ingredients are combined into a uniform mass. Do not mix too long to prevent the dough from becoming tough and rubbery.

Ingredients: Natural kefir, Rapeseed oil, Vanilla extract
The most common mistake is overmixing the batter. Mixing too long after adding the flour develops gluten, resulting in a tough baked good. As soon as the ingredients are combined, turn off the mixer. You can gently fold in the rest with a spatula, scraping the mixture from the bottom and sides of the bowl.

Assembling and baking

7

Pour the prepared batter into the previously prepared pan. Smooth the surface using a silicone spatula. Evenly distribute the previously prepared rhubarb on top of the batter. Finally, take the crumble out of the fridge and generously sprinkle it over the entire surface of the cake.

Try to distribute the rhubarb and crumble evenly so that each piece of cake is equally delicious. The batter will be quite thick, so use a spatula to spread it well in the pan.
8

Place the pan in the preheated oven at 180°C. Bake for about 45-50 minutes. After 40 minutes, check the cake with a wooden skewer (e.g., for kebabs). Insert it into the center of the cake - if it comes out dry and without any batter stuck to it, the cake is ready. If it is wet, continue baking and check every 5 minutes.

Every oven is different, so the given time is approximate. The 'dry toothpick' test is the most reliable method. If the crumble starts to brown too quickly, you can cover the cake with aluminum foil for the last 10-15 minutes of baking.

Cooling and serving

9

Remove the baked cake from the oven and let it cool in the pan on a rack for about 15-20 minutes. After this time, you can carefully remove it from the pan and leave it on the rack to cool completely. Before serving, you can optionally dust it with powdered sugar.

Ingredients: Powdered sugar for dusting
Do not cut the hot cake! It needs to 'rest' for its structure to stabilize. Cutting it while hot may cause the cake to crumble. A cooling rack allows air circulation from the bottom, preventing the cake from steaming.

Fun Fact

💡

Did you know that rhubarb, although treated as a fruit in the kitchen, is botanically a vegetable? In 1947, a court in New York officially classified it as a fruit to lower import duties, which were lower for fruits than for vegetables.

Best for

Podwieczorek Piknik Rodzinne spotkanie Słodka przekąska do kawy

Tips

🍽️ Serving

The cake tastes best on the day it is baked, slightly warm or at room temperature. It can be served on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or thick Greek yogurt. Before serving, dust with powdered sugar for visual effect.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 3 days. Storing in the refrigerator may cause the crumble to lose its crunch. The cake can also be frozen in pieces, wrapped in plastic wrap and aluminum foil.

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