delicious polish rhubarb crumb cake

Perfect for summer Easy to make Flavor & texture

why you will love polish rhubarb crumb cake


- Preheat your oven to 350°F (175°C). - wash and cut the rhubarb; combine it with 1 tbsp of powdered sugar and flour, set aside - in a large bowl cream together sugar and butter; add the eggs, one at the time and mix until combined - combine flour with baking powder and baking soda

Step by Step

- in a separate bowl make the crumb topping - combine sugar, flour, butter & vanilla - using fork or pastry cutter combine all until desired consistency - set aside (in the fridge) - prepare your baking pan, use parchment paper or grease it with butter

Step by Step

- add wet mixture into the flour and mix until combined - spread the batter in the baking dish, add layers of rhubarb - top with crumb topping - bake 45-50 min until the cake is done - remove from the oven, cool and optionally you can finish it with a glaze

Step by Step

- use room temperature ingredients - cream the butter and sugar until fluffy - make sure baking soda and baking powder are fresh - gently mix the batter, so it does not become too dense - cut the rhubarb into even pieces so they cook evenly - cool completely before serving

top tips for making rhubarb crumb cake

- as is with a scoop of ice cream or cream topping - dusted with powdered sugar  - pair it with fresh fruit - drizzle with glaze, sauce or rhubarb butter 

How to best enjoy Rhubarb Crumb Cake