Tangy Rhubarb Cake: A Sweet-Tart Polish Delight


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.

Tangy Rhubarb Cake: A Sweet-Tart Polish Delight

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


  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round baking pan or springform pan.
  2. In a medium bowl, toss the chopped rhubarb with 1/4 cup (50g) of the granulated sugar. Set aside.
  3. 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.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Alternately add the dry ingredients and buttermilk to the creamed butter mixture, mixing just until combined.
  7. Fold in the sugared rhubarb until evenly distributed.
  8. Pour the batter into the prepared baking pan and smooth the top.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. 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.
  11. 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.