Featured Recipe
Iced Rhubarb Cake
By Kate
"
A rhubarb cake chilled, with altered ingredient amounts to shift tartness and texture. Adjusted baking and cooling times to suit a denser crumb. Sugar reduced, butter fractioned differently. Strawberry swapped for raspberries, cream cheese switched to mascarpone for a richer frost. Lemon zest replaced by orange peel for a bright twist. Layers of soft cake and icy filling meld into a cold dessert that’s both tangy and creamy, suitable for summer gatherings or anytime craving a chilled fruity cake.
"
Prep:
20 min
Cook:
50 min
Total:
Serves:
8 servings
dessert
summer
cake
fruity
chilled
Introduction
Rhubarb tossed with sugar, sits, sweating out juices. Butter beaten to fluff, eggs slurped in one by one. Flour sifted, a dusting of leavening and salt mixed in. Tangy, bright orange peel swapped the usual lemon twist. Raspberries hatch in the frosting, nestled in mascarpone’s rich embrace, whipped cream folds gently over. Cake bakes denser, resting cool, sliced through the middle to flood with creamy cold frosting. Each bite tart and soft, cold cream meets fruity bite. Days hot outside, cake in fridge waiting. Cut thick, fork plunged into layers cold, sweet, tart, creamy. No nuts to crinkle teeth. Something cold, lush, biting back sweet.
Ingredients
About the ingredients
Rhubarb’s natural sharpness tamed slightly by reducing sugar from usual amounts. Raspberries replace strawberries, adding a subtle earthier tang and a slightly different texture in frosting. Mascarpone richer, thicker than cream cheese, lends silkiness to frosting that pairs well with whipped cream’s lightness. Butter softened, not melted, to maintain airy batter, baking at slightly lower temp for a longer but gentler rise. Orange zest used in place of lemon adds complexity, citrusy but softer acidity. Salt balances sweetness just right, key element often overlooked in cakes. Fresh or frozen raspberries ok, just thaw gently and drain excess moisture to avoid frosting runniness.
Method
Technique Tips
Sweetness split—half sugar tossed with rhubarb, half creamed with butter then mixed into batter. Careful folding rhubarb in to keep bits intact, avoid soggy cake. Raspberries fresh/frozen folded last into frosting, mixed gently to retain shape. Baking time adjusted to 50 minutes at slightly reduced heat, check doneness by spring back, not toothpick—avoids dry crumb. Cake fully cooled before slicing horizontally—warm cake tears. Frosting whipped softly, blending mascarpone and cream, careful to avoid deflating peaks. Chill cake minimum hour to set layers, meld flavors. Serve chilled, fork slices from fridge, freshness in cold bites. Store covered, cold; lasts 2 days best.
Chef's Notes
- 💡 Use fresh rhubarb if available. Tartness varies with ripeness. Cut into even pieces for uniform cooking. Drain juices well, avoid cake sogginess.
- 💡 Butter should be soft, not melted. Cream well with sugar. Don’t rush this step, it’s crucial for texture. Incorporate eggs one by one slowly, this ensures fluff.
- 💡 When folding in flour, use a gentle motion. Too much mixing makes cake dense. Overmixing leads to tough texture. Keep rhubarb intact. Fold carefully.
- 💡 Chill after frosting. Let flavors meld. Ideal for texture. Don’t skip cooling, it sets the layers. A thick layer of frosting makes better presentation too.
- 💡 To prevent soggy frosting, drain raspberries well. Mix them in last. Keep them whole; they add texture. Frosting should be light yet creamy, a delicate balance.
Kitchen Wisdom
How do I cut rhubarb correctly?
Cut into 2 cm pieces. Uniform size ensures even baking. Don’t forget to toss with sugar for more flavor.
Can I use frozen raspberries instead?
Yes. Just thaw gently first. Drain excess moisture. Want the frosting to hold shape. Avoid watery frosting.
What if the cake doesn’t rise well?
Usually due to old baking powder. Ensure it’s fresh. Or overmixing, that can make batter dense. Careful next time.
How should I store leftovers?
Keep in the fridge. Cover properly, it lasts 2-3 days. No exposure to air, helps maintain texture and flavor.
