STRAWBERRY RHUBARB LAYER CAKE

There’s something about a pink cake that seems to shout “SPRING!” This delicate layer cake is perfect to welcome the season and to take advantage of the natural pink colour of Ontario hothouse rhubarb. Prepare the Roasted Rhubarb and cake layers a day ahead, leaving the final assembly for the day of serving. For the strawberry-rhubarb cream that covers the cake and holds the layers together, you can cheat a little bit, thereby saving time. Rather than making your own strawberry-rhubarb purée, you can simply use a store-bought jam—either plain strawberry or strawberry-rhubarb—and purée that. Keep in mind that it will be sweeter than the purée in the recipe below, so don’t add any additional sugar when whipping the cream. Additionally, you can add a few drops of red food colouring to the cream to augment the colour.

1 batch Roasted Rhubarb (recipe on page 111)

BUTTERMILK CAKE

1 1/4 cups (310 mL) plus 2 tbsp (30 mL) cake flour 2 tsp (10 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) unsalted butter, at room temperature

1 cup (250 mL) sugar

3 egg whites, at room temperature

2 tsp (10 mL) vanilla extract

1 cup (250 mL) buttermilk, at room temperature

STRAWBERRY-RHUBARB PURÉE

1 cup (250 mL) diced strawberries, plus more for garnish

1 cup (250 mL) fresh rhubarb, cut into 1/4-inch (5-mm) pieces

1/4 cup (60 mL) sugar

STRAWBERRY-RHUBARB CREAM 1 1/4 cups (310 mL) whipping cream 1/4 cup (60 mL) icing sugar

Red food colouring (optional)

1 For the buttermilk cake, centre the rack in the oven and preheat to 350°F (177°C). Line the bottom of two 6-inch (15-cm) round cake pans with parchment paper and set aside. Sift together the flour, baking powder and salt, and set aside.

2 In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until very light in colour, about 5 minutes, scraping down the sides of the bowl occasionally.

3 Add the egg whites one at a time, beating until incorporated, followed by the vanilla extract. 4 With the mixer on low speed, add the dry ingredients in 4 additions alternately with the buttermilk, beginning and ending with the dry. Stop the machine before the last portion of flour is fully incorporated and finish by hand with a rubber spatula. If there are any lumps in the batter, mix gently with a whisk.

5 Divide the batter evenly between the two pans, level the surfaces and bake for 30 minutes or just until the cake begins to brown and a cake tester comes out clean. Cool completely on a wire rack. The cake can be baked a day ahead, wrapped well and stored at room temperature overnight.

6 For the strawberry-rhubarb purée, combine the strawberries, rhubarb and sugar in a medium saucepan. Bring to a simmer, stirring occasionally, and continue simmering for 15 to 20 minutes until the fruit has broken down and the mixture has reduced to about 2/3 cup (150 mL). Using an immersion blender or small food processor, purée the mixture until smooth then chill completely. The purée can be covered and stored in the refrigerator for 2 to 3 days.

7 When ready to assemble the cake, strain the roasted rhubarb, reserving the syrup for another use, then place the rhubarb in a single layer on paper towel, pat it dry and set aside.

8 Using a serrated knife, level the tops of both cake layers and set aside (see TIP).

9 For the strawberry-rhubarb cream, place the whipping cream and icing sugar in a chilled bowl and beat to soft peaks. (If using store-bought jam instead of purée, omit the icing sugar.) Add about 1/4 cup (60 mL) of the strawberry-rhubarb purée to the cream and whisk in gently. If desired, add more icing sugar to taste and/or a few drops of red food colouring.

10 To assemble, place one of the cake layers on a serving plate or cake stand. Top with a thin layer of the strawberry-rhubarb cream. Arrange a layer of rhubarb on top of the cream, covering it completely, to within 1/4 inch (5 mm) of the edge of the cake. Top with another layer of cream. Place the second cake layer over the first and spread a thin layer of cream over the top and sides to set the crumbs. Finish by spreading a finishing smooth layer over all. Transfer the cream to a piping bag fitted with a decorative tip and pipe onto centre or border around the edge of the cake. Garnish with fresh strawberries and pieces of roasted rhubarb. Refrigerate the cake, but bring to room temperature before serving.

Serves 8

1 For the tart pastry, combine the flour and sugar in a medium bowl. Cut the butter into small pieces and add to the bowl. Using your fingertips, work the butter into the flour-sugar mixture until fully incorporated and the mixture has a sandy texture with no large pieces of butter visible.

2 Lightly stir the egg with a fork to break it up and then add to the flour mixture. Mix with a spatula, then use your hands to bring the dough together into a smooth disc.

3 On a lightly floured surface, roll out the dough to an 11-inch (28-cm) circle, about

1/8 inch (3 mm) thick and fit into 9-inch (23-cm) round fluted tart pan with removeable bottom. Trim the edges even with the top edge of the pan and refrigerate for at least 1 hour.

4 Centre a rack in the oven and preheat to 350°F (177°C).

5 Line the whole interior of the tart shell with foil or parchment paper, and fill with baking beans or pie weights. Bake for 20 minutes or until the edges of the pastry are dry and set. Remove the beans and foil, and continue baking another 15 to 20 minutes or just until the pastry is golden brown. Transfer to a wire rack and cool completely.

6 For the pistachio frangipane, place the pistachios and flour in a food processor and process until the nuts are finely ground. Add the sugar and process to combine. Add the butter and process, then the eggs, one at a time, followed by the vanilla. Process until the eggs are fully incorporated.

7 Spread the jam over the bottom of the tart shell, followed by the frangipane. Arrange the rhubarb in a geometric pattern over top, packing the pieces closely together. Sprinkle about 1/4 tsp (1 mL) sugar over top, and bake for 50 to 60 minutes or until the filling is set and slightly puffed. Transfer to a wire rack to cool completely. The tart will keep for 2 to 3 days in the refrigerator, but serve at room temperature along with a dollop of whipped cream or vanilla ice cream.

Serves 10