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Crispy Polish Rhubarb Szarlotka Apple Crumble Cake

Polish rhubarb szarlotka apple crumble cake - featured image
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A crispy, tart-sweet Polish dessert combining tender apples and tangy rhubarb with a golden, crunchy crumble topping. Perfect for cozy weekends and crowd-pleasing occasions.

Ingredients

Scale
  • 4 large apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp)
  • 1 cup fresh rhubarb, chopped into 1/2-inch pieces (frozen can be used)
  • 1/2 cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground nutmeg (optional)
  • 2 tablespoons coarse sugar for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine sliced apples, chopped rhubarb, granulated sugar, lemon juice, cinnamon, and vanilla extract. Toss gently and let sit for 10 minutes to macerate.
  3. In a separate bowl, whisk together flour, granulated sugar, brown sugar, salt, and nutmeg. Add cold cubed butter and cut into the mixture using a pastry cutter, forks, or fingers until coarse crumbs form. Chill for 10 minutes if mixture is too sticky.
  4. Lightly grease a 9-inch baking pan. Pour fruit mixture evenly into the pan and spread smoothly.
  5. Sprinkle crumble topping evenly over the fruit, pressing lightly to stick but leaving crumbly texture. Sprinkle coarse sugar on top.
  6. Bake for 50–60 minutes until topping is golden brown and fruit is bubbling. Cover with foil after 40 minutes if topping browns too quickly.
  7. Cool in the pan for at least 20 minutes before slicing.

Notes

Keep butter cold to ensure a flaky crumble topping. If kitchen is warm, chill crumble mixture before baking. Use an oven thermometer to avoid over-browning. Let cake cool before slicing to prevent sogginess. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, replace butter with coconut oil or vegan butter alternative.

Nutrition

Keywords: Polish dessert, rhubarb cake, apple crumble, szarlotka, crumble cake, tart-sweet dessert, easy apple cake, rhubarb recipe

Find it online: https://sweetstirring.com/crispy-polish-rhubarb-szarlotka-apple-crumble-cake-recipe-easy-and-perfect/