The Atlanta Journal-Constitution
RHUBARB RIBBON CAKE
This gorgeous cake from “The Perfect Cake” from the editors of America’s Test Kitchen (Penguin Random House, $35), would, yes, make a perfect cake for Easter and a colorful change from your traditional coconut dessert.
The frosting is tinted a pale pink from the pureed rhubarb and the peeled rhubarb baked into the top layer make a pretty pattern.
A few tips from our testing the recipe: To get pretty strips of rhubarb, insert the blade of the peeler in a cut end of the rhubarb stalk and firmly slide the peeler down the stalk. To get pretty slices of cake, use a sharp knife to cut neatly through the pattern on top of the cake. And the frosting recipe makes a lot. You might want to cut it in half. If you do, save the cup of leftover rhubarb puree to use as a sauce with your slices of cake.
FOR THE RHUBARB:
1 1/2 pounds fresh rhubarb, trimmed 1 cup granulated sugar, divided
FOR THE CAKE:
2 cups cake flour
1 1/2 cups granulated sugar, divided 1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
8 tablespoons unsalted butter, melted
and cooled
5 large egg yolks
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
3 large egg whites
⅛ teaspoon cream of tartar
FOR THE FROSTING:
1 pound (4 sticks) unsalted butter, cut
into 32 pieces and softened
1/2 teaspoon salt
4 cups (1 pound) confectioners’ sugar
Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans.
For the rhubarb: Cut the rhubarb stalks into 9-inch pieces. Reserve the pieces less than 9 inches long for slicing. Using a vegetable peeler, peel 1 ribbon from each side of each 9-inch rhubarb stalk. In a medium bowl, toss ribbons and 1/4 cup sugar together. Slice remaining rhubarb, both peeled stalks and any shorter pieces, thinly. You should have 4 cups. In a second bowl, toss these pieces with 1/4 cup sugar.
Arrange half of rhubarb ribbons in 1 prepared cake pan in neat single layer to cover entire pan bottom, cutting edges to fit. Arrange remaining ribbons over top, perpendicular to first ribbon layer, cutting edges to fit. Arrange 1 cup sliced rhubarb in an even layer in each of remaining 2 cake pans.
Combine remaining 2 cups sliced rhubarb and remaining 1/2 cup sugar in medium saucepan and bring to boil over medium-high heat. Cook until tender, about 2 minutes. Using immersion blender, process rhubarb mixture until smooth, about 30 seconds; let cool completely. Set aside.
For the cake: Whisk flour, 1 1/4 cups sugar, baking powder, salt and baking soda together in large bowl. Whisk buttermilk, melted butter, egg yolks, oil and vanilla together in separate bowl. Add buttermilk mixture to flour mixture and whisk until just combined.
Using a hand mixer, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.
Whisk one-third of whites into batter. Using rubber spatula, gently fold remaining whites into batter until no white streaks remain.
Distribute cake batter evenly among pans, smooth tops, and gently tap pans on counter to release air bubbles. Bake until tops are light golden and toothpick inserted in center comes out clean, 22 to 25 minutes, rotating pans halfway through baking. Let cakes cool in pans for 15 minutes. Remove cakes from pans, discard parchment, and let cakes cool completely, rhubarb-side up, on wire rack, about 2 hours.
For the frosting: Using stand mixer fitted with whisk attachment, whip butter, salt, and reserved cooled rhubarb mixture on medium-low speed until combined. Slowly add sugar and continue to mix until smooth, about 2 minutes longer. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
Reserve cake with rhubarb ribbons for top layer. Place 1 cake layer, rhubarb side up, on cake plate and spread 1 cup frosting evenly over top, right to edge of cake. Repeat with second cake layer and 1 cup frosting. Top with ribbon layer. Frost sides of cake with thin layer of frosting, about 3/4 cup. Using basketweave pastry tip, pipe remaining frosting in horizontal bands around sides of cake. Serves: 12. — Adapted from “The Perfect Cake” from the editors of America’s Test Kitchen (Penguin Random House, $35)
Per serving: 798 calories (percent of calories from fat, 49), 5 grams protein, 99 grams carbohydrates, 1 gram fiber, 44 grams fat (25 grams saturated), 193 milligrams cholesterol, 382 milligrams sodium.