Rhubarb Ribbon Cake

Name: Rhubarb Ribbon Cake
Yield: Serves 10 to 12
Ingredients: 1 1/2 pounds (680 grams), fresh rhubarb, trimmed; 1 cup (7 ounces; 198 grams), granulated sugar; 2 cups (8 ounces; 227 grams), cake flour; 1 1/2 cups (10 1/2 ounces; 298 grams), granulated sugar; 1 teaspoon, baking powder; 1/4 teaspoon, baking soda; 3/4 teaspoon, salt; 3/4 cup, buttermilk; 5 , large egg yolks plus 3 large egg whites; 8 tablespoons, unsalted butter, melted and cooled; 3 tablespoons, vegetable oil; 1 1/2 teaspoons, vanilla extract; 1/8 teaspoon, cream of tartar; 1 pound (454 grams) (4 sticks), unsalted butter, cut into 32 pieces and softened; 1/2 teaspoon, salt; 4 cups (1 pound), confectioners' sugar

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By Katie Leaird

Appears in Cook's Country April/May 2018

Desserts or Baked Goods

Fruit

Cakes

To make the most of rhubarb's unique ruby hues, we use shaved ribbons to create a lacquered look.

SERVES10 to 12

TIME2 hours, plus 2¼ hours cooling

WHY THIS RECIPE WORKS

Rhubarb doesn't make its way into many cake recipes, but we thought that was a culinary crime. For this recipe, we incorporated the stalks three ways. First, we shaved off the most colorful strips of each rhubarb stalk to create ribbons, wh...

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