Embrace the vibrant flavors of spring with this tantalizing Arbarem, a sweet-tart Polish rhubarb cake that will tantalize your taste buds. With its perfect balance of sweetness and tang, this dessert is a true celebration of the season's finest produce.
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Preparation Details
- Preparation Time: 30 minutes
- Baking Time: 45-50 minutes
- Total Time: 1 hour 20 minutes
Servings and Serving Size
- Servings: 8-10
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 280mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Total Sugars: 28g
- Protein: 5g
Ingredients
- 1 pound (450g) rhubarb, trimmed and cut into 1-inch pieces
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) buttermilk
- Powdered sugar for dusting (optional)
Detailed Method of Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round baking pan or springform pan.
- In a medium bowl, toss the chopped rhubarb with 1/4 cup (50g) of the granulated sugar. Set aside.
- In a large bowl, cream together the softened butter and remaining 3/4 cup (150g) of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the creamed butter mixture, mixing just until combined.
- Fold in the sugared rhubarb until evenly distributed.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar, if desired.
Tips for Culinary Success
- Use fresh, vibrant rhubarb for the best flavor and texture.
- If the cake starts to brown too quickly, tent it loosely with aluminum foil.
- For an added crunch, sprinkle the top of the cake with a streusel topping before baking.
Frequently Asked Questions (FAQs)
Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Thaw and drain it well before using in the recipe.
Q: Can I substitute the buttermilk with another dairy product?
A: You can use milk or yogurt instead of buttermilk, but the texture of the cake may be slightly denser.
Q: How should I store leftover rhubarb cake?
A: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Embrace the vibrant flavors of spring with this tantalizing Arbarem, a sweet-tart Polish rhubarb cake that will delight your senses. Each bite is a harmonious blend of tangy rhubarb and sweet cake, creating a dessert that is sure to become a new family favorite.