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Monday, October 15, 2012

Get in My Belly | Rhubarb Cream Cake

I know it's late in the year for rhubarb recipes, but my daughter has been begging me to make this cake for a few weeks. We had some rhubarb in the freezer and family coming for dinner - a perfect combo for baking.

I got this recipe from author Cara Putman a few years ago and adapted it a bit.

Rhubarb Cream Cake
(makes 1 9X13 cake)

Make the Cake: 

Rich and Tender Yellow Layer Cake 
Cooks Illustrated Cookbook, 2011

4 large eggs , room temperature
1/2 cup whole milk , room temperature
2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 pound unsalted butter (2 sticks), softened (see illustration 1), each stick cut into 8 pieces

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease two 9-by-1 1/2-inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.

Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. (To mix using hand mixer, whisk flour, sugar, baking powder, and salt in large bowl. Add butter pieces and cut into the flour mixture with a pastry blender. Add reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.)

Assemble the cake

4 cups chopped fresh or frozen rhubarb
3/4 sugar
1 cup heavy whipping cream

Prepare the cake batter (can even use a boxed cake mix). Pour into greased 9 X 13 pan. Sprinkle with rhubarb and sugar. Slowly pour cream over the top. Bake at 350 for 40-55 minutes (until golden brown and the center of the cake is set). Cool for 25 minutes before serving. Garnish with whipped cream if desired. Refrigerate leftovers (if there are any!).

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