Polish rhubarb marble cake recipe is easy and it requires just over an hour to make. For many people in Poland, the arrival of rhubarb in the local markets is a symbol that summer is near. This is because rhubarb season usually starts off in the mid to end of spring. Generally speaking, the season occurs somewhere around late April and ends in June.
Not everyone thinks of cake when rhubarb is mentioned. This is largely because rhubarb is a sour vegetable. With the addition of a bit of sugar, rhubarb becomes one of the few vegetables that can be added to a cake recipe.
Why Use Rhubarb?
Rhubarb has a low-calorie content which makes it a great vegetable for anyone who wants to make a low-carb meal. It is also rich in fiber which is very important for gut health. The combination of fiber and antioxidants in rhubarb has been proven to reduce cholesterol levels.
Intriguingly enough, just one serving of rhubarb can supplement 45% of your daily Vitamin K needs. That’s how rich in Vitamin K it is!
These are all great reasons why it should be incorporated into your daily diet and why Poles across the country love it. That and the fact that it is delicious of course!
Polish Rhubarb Marble Cake Recipe -Ciasto Laciate z Rabarbarem
Part I: Preheat The Oven To 355°F (180°C).
Always start by preheating the oven. This will make sure that the oven is the right temperature by the time your Polish rhubarb marble cake is ready to go into the oven.
Part II: Line The Baking Pan (14” x 9”) With Parchment Paper
Use a 14” x 9” baking pan for this recipe. Line the baking pan with parchment paper. This will prevent the cake from sticking to the base or burning. It will also make it so much easier to remove when you are done baking.
Part III: Peel And Cut The Rhubarb Into 1” Long Chunks
Part IV: Beat The Eggs
Crack 8 eggs into a large mixing bowl. Add 2 cups of sugar to the eggs. Beat the eggs with the sugar until the consistency changes to that of whitish foam.
Part V: Add Oil, Flour, Baking Powder And Sparkling Water
Next add 2 cups of oil, 5 cups of all purpose flour (note that I have not used the entire 6 cups of flour quoted in the ingredients), 6 tbsps. of baking powder and 2 cups of sparkling water to the mixture. Beat the mixture again. Continue to beat until all the ingredients combine together to form a batter.
Part VI – Divide The Batter Into 2 Parts
Use two separate bowls and divide the batter equally into 2 parts. To one part add the remaining 1 cup of all purpose flour and mix well. To the second part add 4 tbsps. of cocoa and mix well. This will give you two types and colors of cake batter. It is these two colors that will help you obtain the marbling on the Polish rhubarb marble cake.
Part VII – Layer The Batter Into The Baking Pan
The trick to making a good Polish rhubarb marble cake is all in how you place the batter. In order to get the marbling just right, place 1 spoon of dark batter and then 1 spoon of white batter. Keep alternating the process such that you place the white batter next to the dark batter and vice versa. You can see exactly what I mean in the photograph below.
Do this till you finish both bowls of dough.
Part VIII – Gently Press The Rhubarb Into The Cake
Part IX – Bake For 50 Minutes
Polish Rhubarb Marble Cake FAQ
Are There Any Other Popular Polish Cake Recipes That Use Rhubarb?
As I mentioned before, during rhubarb season, Polish rhubarb cakes are very popular. If you’ve tried the Polish rhubarb marble cake recipe and want to experiment with something else, I would recommend trying my other Polish rhubarb cake recipe. This one uses meringue on the top.
Do You Use The Rhubarb Leaves When Baking?
No. For the Polish rhubarb marble cake, we do not use the leaves. Just the stalks.. So make sure to chop the stems into nice 1 inch pieces that can easily be pressed into the cake dough.
The Cake Is Not Very Sweet. What Can I Do?
If the recipe is not sweet enough for you, I would recommend dusting the top of the Polish rhubarb marble cake with powdered sugar. Not only does this give the cake and additional sweetness, it also serves as a bit of decoration.
- 8 eggs
- 6 cups of all-purpose flour
- 2 cups of oil
- 2 cups of sparkling water
- 6 tbsps of baking powder
- 2 cups of sugar
- 4 tbsps of cocoa
- 2 lbs (1kg) of rhubarb
- Preheat the oven to 355°F (180°C).
- Line the baking pan (14” x 9”) with parchment paper.
- Peel and cut rhubarb into 1'' long chunks.
- Beat eggs with sugar until you get a consistency of whitish foam.
- Add oil, 5 cups of flour, baking powder, and sparkling water, and beat again.
- Divide the batter into 2 parts.
- add 1 cup of flour to one part of the batter
- add cocoa to the second part of the batter
- Place 1 spoon of dark batter and 1 spoon of white batter inside the pan. Repeat the process alternately until both doughs are finished.
- Gently press the rhubarb into the cake.
- Bake for 50 minutes.
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- Baking Pans Non-stick - Blachy do pieczenia
- Parchment Paper Roll - Papier do pieczenia
- Fresh Frozen Organic Rhubarb - Rabarbar
- Cacao Powder - Kakao
- Sugar - Cukier
- Baking Powder - Proszek do pieczenia
- Sunflower Oil - Olej słonecznikowy
- Rapeseed Oil - Olej Rzepakowy
- Eggs Organic Cage-Free
- All Purpose Flour
Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 53mgSodium: 335mgCarbohydrates: 36gFiber: 1gSugar: 14gProtein: 5g
These data are indicative and calculated by Nutritionix