Three-Layer Rhubarb Cake: Easy Springtime Dessert
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- Опубліковано 19 кві 2024
- For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented batter with jammy rhubarb and a crunchy almond streusel.
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rhubarb is awesome. I think rhubarb pie is great.
I love rhubarb and am always looking for new recipes. This looks amazing!❤
I just finished my last piece with some French vanilla ice cream. This cake is exceptional!
This is my new cobbler recipe for more than just rhubarb
I’m going to make this as soon as my rhubarb is ready to harvest!
(28) Yum. Cheap AND easy to make. Can't complain about that.
Can’t get the German song out of my head about Barbara making rhubarb cake. Darn that TikTok! But, yum.
If the social media manager is paying attention, would be a severe miss not to do a Tiktok for this recipe with that song
Our rhubarb has just started to appear this week. I will have to try this.
I have never made anything with rhubarb. I might give this a try!
I am absolutely making this! ❤
I have to try this! I have 5 very large rhubarb plants, and they produce from spring until October with lots of water and lots of fertilizer. This looks delicious!
Absolutely gorgeous! I immediately went to my neighbor's house and brought home rhubarb to make this cake!!
Awesome! Looked so tasty! Yes, fancy baking!🥰
I will be making this asap! If I could double like it I would! 👍👍
Yep, This is on my short list!
Love the speed of this recipe❤
I'm dying for a mouthful.
I would like a flood of rhubarb, right onto a bowl of French vanilla ice cream.
Looks beautiful and I'm sure it tastes delicious.
It looks wonderful ! I don’t use non-stick, but believe I can work around that. I think I would also prefer using a serrated 'bread' knife for cutting it as well. My favorite grandmother turned me on to rhubarb cake, so will make this un honor of her.
This sounds delicious!
Love the 3 layers for variation in texture but I'll be significantly reducing the sugar. The cake batter was just too sweet for me but we're all different. Will definitely bake this again though. Thanks
Erin lifts the pan and my mouth waters. :-D
Yum! 😋♥️♥️
I have made a lot of peach and apple crisps over the years, it's one of my favorite desserts and for the life of me, I don't understand why so many recipes, where streusel is a major component call for using melted butter in the streusel. Folks, if you cut in chill chunks of butter, rather than mixing your streusel with melted butter, you get a much better texture in your streusel. Other than that, this cake looks and sounds fantastic.
In this case, cutting in cold (hard) chunks of butter would likely cause those delicate almond slices to crumble into nothing. That doesn't seem like the “better texture” you're after.
Strawberry rhubarb pie is quite tasty.
So awesome, thank you. Apparently the leaves of rhubarb are poisonous, if I remember correctly but the stems are just fine.
Rhubarb with apples, blackberries, pears, or strawberries works well with me.😋😋😋👍👍👍 Still need Chris Kimball back.
😋
Please give measurements in grams. More precise.
The written recipe (link in video description) contains gram measurements for most significant amounts.
i wonder if you guys can recreate hummel & hummel's (bakery in long island ny) pizza crumb?
Wow what kind of rhubarb is that? The stuff around us is smaller than celery stocks.
'Rhubarb' is one of those words i often saw in my childhood story books, but because i grew up in a different part of the world, i'm still not entirely sure what rhubarb is, beyond the fact that it's a plant or part of a plant...
It's a plant in which you discard the leaves and only eat the stems. It's extremely tart, so it's almost always cooked with sugar as part of a desert.
@@jase_allen that's a good explanation, thank you for that!
Can I make this with frozen rhubarb? If so, how would I adjust the recipe?
Someone in my life loves rhubarb, but the fresh rhubarb isn't ready yet. (That's why I'm wondering if I can use frozen rhubarb and, if so, how.)
if you thawed your rhubarb I don't think you'll notice that much of a difference. It's going to sit in the sugar mixture for a bit, which will soften it, and then soften some more in the oven as it bakes. Your rhubarb will probably release some liquid as it thaws, so watch out that the mixture doesn't become too wet
From the recipe: "You can substitute thawed, drained frozen rhubarb for the fresh."
Thank you both! ☺️
For all you too much sugar or not enough enough, when we were kids, we'd raid mom's rhubarb patch, grab a stalk, snap off the leaf end and the root end, and chew away at it raw!😂
Isn't there a little jingle about the rhubarb plant?
Could you use lingonberry instead of red currant jelly?
Food
Canadia Rhubarb Chocolate Cake with Maple Sirop....HIGH DEMAND for My 8 Kids....
Now, just how did we find out that you can eat the stems but not the leaves, I ax you.
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️
Where is the recipe?
There's a link in the video description. But they also told you how to make it in the video.
Wish you'd have said how deep the pan is... my 8x8 is just a bit shallow (maybe 1.5 inch?) and I'm pretty sure it's not deep enough for this recipe. I kept a bit of the batter out...40 minutes from now we will know!
I made this for my family and everyone agreed that it was too sweet. Can you cut the sugar in half for the rhubarb and the cake batter, or will the batter need more body to replace the sugar? Whipped cream does help cut the sweetness, but with 2 1/4 cups of sugar, plus the sugar in the red currant jelly, you're pushing a sugar overload.
Sounds like a YOU problem.
🪀🥮🧨👌
That's a lot of sugar in that small cake.
Over 2 and a quarter cup.
You can always tell when someone has not worked with rhubarb.
If there were any less sugar your face would turn inside-out from the sourness.
@@DavidFobare there is a cup of sugar in the rhubarb. Then there is another cup in the cake and more in nut spread. Yes the rhubarb needs the cup to make it edible. But it is still a lot of sugar in total. That is why I don't eat it anymore.
There is not nearly enough sugar in that rhubarb.
There is not nearly enough rhubarb in that cake!
Agreed! I'd double the rhubarb layer.
Exactly!!! I will double de amount of Rhubarb!!!❤❤❤❤
I'd replace the cake with triple the rhubarb, top it with the streusel, and not share it with anyone!
Then don't make rhubarb upside down cake and make a rhubarb crisp instead. 😂 good lord....
Too bad Rhubarb is really, really high in oxalates which cause kidney stones.
So is Spinach, okra, corn, potatoes, and chocolate. 🤷♂
@@jase_allen 👍
First
Your family must be so proud.
It's obviously sunk in the middle isn't it? I feel like I'm taking crazy pills.
Didn't see it.
@@theoriginalbridgetconnors Too each there own then. It looks slightly concave to me. It’s a major problem with rhubarb cakes when they aren’t cooked before since a lot of water leaches out. It also makes the cake denser even when it is fully cooked.
It has, a lot. Rhubarbs contain a lot of water. When baked they release all that water and when they are in the bottom of a cake or pie that water has nowhere to go and the dough gets waterlogged and as in the case the results are far from ideal. Notice how close the crumb is in the piece they cut? That shows how wet the whole cake is. More than likely the center of the cake is essentially raw dough. That's why, even though they styled the cake, they never turned the cut cake towards the camera.
Yeah, very sunk! I let the cut rhubarb sit in the sugar and some spices/ flavours for a few hours or overnight, then strain it before cooking. It firms the fruit up nicely and you can reduce the liquid down to a syrup to pour over the cooked cake
Love ATK. Rhubarb is truly vile. It tastes like sour, vomited-up celery.
Loll I had to laugh. To me it’s like a Granny Smith apple. Can’t eat it without lots of sugar added.
The flavor of rhubarb is good. But it needs help. A whole lotta help.
Um... You realize you shouldn't eat it raw, right? There's a reason why it's almost always cooked with sugar. Chocolate in its unsweetened from is super bitter, but people absolutely love the stuff when it's prepared correctly.
@@jase_allen Never eaten it raw, it was in a strawberry rhubarb pie.
I think it might be a genetic thing, like cilantro. Some people eat cilantro and it tastes like dirt to them.