When I think about spring, I think about rhubarb. Rhubarb is a vegetable and sold by the stalk like celery. It is a very good source of fiber and rich in vitamins and antioxidants. Some studies have found that rhubarb may lower cholesterol levels.

Rhubarb is naturally tart when its raw, so not a lot of brave soles would eat it in its raw state.

In Poland you can get almost anything made with rhubarb: pierogies, crepes, soups, chutneys, gelato, musli and more. We make every Polish child’s favorite drink “ kompot “ with rhubarb and strawberries.

This cake is one of my favorites. There is a few steps to make it, and it may look difficult to make, but trust me, it’s not hard to make at all! Just follow the steps and you can assemble this great looking and very tasty cake.

Ingredients :

FRUIT

4 cups chopped rhubarb

2 1/2 cups mixed berries

1/2 cup sugar

1/4 cup corn starch

CHEESE LAYER

2 Philadelphia cream cheese packages at room temp, softened

1 package of vanilla pudding

1/2 cup sugar

200 g heavy whipped cream (chilled)

CAKE

3 cups all purpose flour

1/2 cup sugar

1 tsp baking powder

1 tsp baking soda

1/3 tsp salt

1 cup butter ( cold ) 180 g

2 eggs

1 cup plain yogurt

CRUMBLE

1 cup flour

1/2 cup sugar

1/2 cup cold butter

Instructions:

1.Preaheat oven to 350 F. Grease 9x13 baking sheet.

2. Put rhubarb (washed, dried, chopped) in a pan on medium heat for 5-7 minutes, stirring from time to time, until rhubarb softens and releases juice (don’t overcook, it shouldn't fall apart). Add sugar and cook for about 2 minutes and add berries. Stir gently and add corn starch. Set aside.

3. In the bowl of an electric mixer add cream cheese, pudding and sugar. Mix everything together until well blended. In a separate bowl beat heavy whipping cream and gently fold it into a cheese mixture.

4. In a medium sized bowl sift together flour, sugar, baking powder, baking soda, salt and butter (cut into small pieces). Using your hands, mix butter with dry ingredients together until you get small crumbles.

5. In another bowl mix together eggs and yogurt and add to flour mixture. Gently stir with the spoon until just blended.

6. Divide the batter into two pieces; one should be a little bit bigger than the other. Take the bigger portion of batter and press to the bottom of the prepared baking sheet and then pour cream cheese, making sure to level it with the spatula and then layer prepared fruit (fruit must be cool). Take the remaining butter and drop spoonfuls on top of the fruit. The butter doesn’t have to be leveled.

7. Take all crumble ingredients and mix them together. Spread evenly on top of the cake.

8. Bake for about 50 min. until the top is golden brown.