Rhubarb cake roars back: The tart treat of spring

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 sour, pink delight appears as early as April and begs to be used in baking beneath a buttery crumble. Although it was a bit 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. In season, it can easily compete with the best apple pies.

Many people have rhubarb in their gardens. However, if you are not among those lucky ones, you can find it at marketplaces. It also works great in compotes and jams.

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

Ingredients:

Cake:

• 7 oz butter,
• 7 oz powdered sugar,
• 4 eggs,
• 9 oz all-purpose flour,
• 1 teaspoon baking powder.

Crumble:

• 5 oz flour,
• 3 oz butter,
• 3.5 oz sugar.

Additionally:

• 21 oz rhubarb,
• powdered sugar for sprinkling

Preparation:

1. Cream the butter with powdered sugar until fluffy. Add the eggs, one at a time, mixing constantly.
2. Pour in the sifted flour and baking powder and mix until the ingredients are combined.
3. Transfer the batter to a pan (approximately 10 x 12 inches), lined with baking paper.
4. Wash the rhubarb, cut it into pieces about 0.5-0.6 inches, and arrange it evenly on the cake.
5. Next, prepare the crumble: rub flour, butter, and sugar together with your fingers until clumps form. Sprinkle it over the top of the cake.
6. Place it in the oven preheated to 350°F 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 breaks the sweetness of the cake but also imparts freshness and lightness, giving even a classic cake a completely new character.

But that's not all—rhubarb is also a vegetable packed with beneficial properties. It contains fiber, 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 to consume it after thermal processing (baking or cooking). Adding dairy products to dishes containing rhubarb can help balance its effects.

Rhubarb pairs well 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 savory sauces.