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Crispy Polish Rhubarb Szarlotka Apple Crumble Cake

Polish rhubarb szarlotka apple crumble cake - featured image
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A traditional Polish apple crumble cake with a crispy topping and a tart rhubarb twist, combining tender fruit layers with a buttery, crunchy crumble.

Ingredients

Scale
  • 4 cups fresh apples, peeled and thinly sliced (about 4 medium apples, preferably Granny Smith)
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces (can substitute frozen, thawed and drained)
  • 1/2 cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (for crumble topping)
  • 3/4 cup granulated sugar (for crumble topping)
  • 1/2 cup unsalted butter, cold and cubed (for crumble topping)
  • 1/4 teaspoon salt (for crumble topping)
  • 1/4 cup rolled oats (optional, for crumble topping)
  • 1 cup all-purpose flour (for cake base)
  • 1/2 cup unsalted butter, softened (for cake base)
  • 1/2 cup granulated sugar (for cake base)
  • 1 large egg, room temperature
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line a cake pan with parchment paper.
  2. In a large bowl, combine sliced apples, chopped rhubarb, sugar, lemon juice, cinnamon, and vanilla extract. Toss gently and set aside to macerate.
  3. In a medium bowl, cream softened butter and sugar using a mixer until fluffy, about 3 minutes. Beat in the egg until fully incorporated.
  4. In a separate bowl, whisk together 1 cup flour, baking powder, and a pinch of salt. Gradually add to the butter mixture, mixing just until combined.
  5. Transfer the cake batter into the prepared pan and spread evenly with a spatula.
  6. Layer the fruit filling evenly over the cake batter, pressing down lightly.
  7. Prepare the crumble topping by mixing 1 1/2 cups flour, sugar, salt, and rolled oats (if using). Add cold cubed butter and rub into dry ingredients until coarse crumbs form.
  8. Sprinkle the crumble topping evenly over the fruit layer.
  9. Bake for 45-50 minutes until the topping is golden brown and the fruit is bubbly. Check at 40 minutes and cover with foil if browning too fast.
  10. Cool the cake on a wire rack for at least 20 minutes before removing from the pan.

Notes

Use cold butter for the crumble topping to achieve a crispy texture. Thaw and drain frozen rhubarb well to avoid sogginess. Cover with foil if topping browns too quickly. For a moister cake base, add a splash of sour cream or yogurt. Variations include gluten-free flour, vegan substitutions, and adding nuts or cardamom to the crumble.

Nutrition

Keywords: szarlotka, Polish apple cake, rhubarb crumble, apple crumble cake, crispy topping, homemade dessert, easy dessert, autumn dessert, spring dessert

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