White chocolate Rhubarb downside-up cake
One of my favorite books is Vintage cakes by Julie Richardson. Not only do all the recipes look appetizing, which one is unique because she gives a little background knowledge of its history. One recipe that stood was this rhubarb cake mainly because it was in season and I had just gotten a bunch of it from my friend. The white chocolate adds a delicate taste to cake and pairs really well to the tart rhubarb. I have adapted here recipe slightly by reducing the amount of sugar in the topping.
Ingredients:
The topping:
1/3 cup sugar
1 tablespoon water
1 tsp lemon juice
1 tablespoon butter
1 pound (about 4 cups) Rhubarb, cut into thin long strips.
Place the sugar, water and lemon juice in a heavy bottomed pan and stir till all the sugar is dissolved. Stop stirring once it come to a boil and put a lid on. Make sure the lid is clear so you can see the color develop. Covering it allows the steam to fall back into the pot preventing sugar crystals from forming. The other thing you could do is leave it open and take a clean brush and dip it in water and brush the sides of the pan to avoid crystallization. When it becomes a nice brown color, add the butter cautiously as it foams up instantaneously. When all the butter is dissolved, pour your caramel into a 9 inch round pan and arrange the rhubarb pieces on top. you want to do this pretty fast as the caramel sets and you will not be able to re-arrange your pieces if you hate the design. Set the pan aside and work on the batter.
The Cake:
4 ounces white chocolate
1/4 cup boiling water
1 1/2 cup all-purpose flour
1/2 cup butter room temperature
1/4 cup yogurt, room temperature
1/4 cup milk, room temperature.
2 eggs
2 teaspoons vanilla
3/4 cup sugar
2 teaspoons baking powder
Preheat the oven to 350 degrees F. In a small bowl, add the boiling water to the white chocolate. Give it 2-3 mins and then stir the soften chocolate and mix well. Set this aside to cool.
In the bowl of your stand mixer, beat the butter with the sugar for 3-4 mins and then add the eggs one by one. Then add the yogurt and vanilla. When you cannot see any streaks of white from the yogurt add the flour and baking powder in two additions alternating with the milk. Lastly, add the white chocolate/water mixture Pour the batter over the rhubarb in the pan and bake for about 55- 60 mins.
Ingredients:
The topping:
1/3 cup sugar
1 tablespoon water
1 tsp lemon juice
1 tablespoon butter
1 pound (about 4 cups) Rhubarb, cut into thin long strips.
Place the sugar, water and lemon juice in a heavy bottomed pan and stir till all the sugar is dissolved. Stop stirring once it come to a boil and put a lid on. Make sure the lid is clear so you can see the color develop. Covering it allows the steam to fall back into the pot preventing sugar crystals from forming. The other thing you could do is leave it open and take a clean brush and dip it in water and brush the sides of the pan to avoid crystallization. When it becomes a nice brown color, add the butter cautiously as it foams up instantaneously. When all the butter is dissolved, pour your caramel into a 9 inch round pan and arrange the rhubarb pieces on top. you want to do this pretty fast as the caramel sets and you will not be able to re-arrange your pieces if you hate the design. Set the pan aside and work on the batter.
The Cake:
4 ounces white chocolate
1/4 cup boiling water
1 1/2 cup all-purpose flour
1/2 cup butter room temperature
1/4 cup yogurt, room temperature
1/4 cup milk, room temperature.
2 eggs
2 teaspoons vanilla
3/4 cup sugar
2 teaspoons baking powder
Preheat the oven to 350 degrees F. In a small bowl, add the boiling water to the white chocolate. Give it 2-3 mins and then stir the soften chocolate and mix well. Set this aside to cool.
In the bowl of your stand mixer, beat the butter with the sugar for 3-4 mins and then add the eggs one by one. Then add the yogurt and vanilla. When you cannot see any streaks of white from the yogurt add the flour and baking powder in two additions alternating with the milk. Lastly, add the white chocolate/water mixture Pour the batter over the rhubarb in the pan and bake for about 55- 60 mins.
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