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Next up in the Great Rhubarb Challenge series is a show-stopping layer cake! Behold...
This takes the classic Victoria sandwich to new heights by adding a third layer, frosting with fresh whipped cream and vanilla buttercream, incorporating rhubarb into the cake itself, and decorating with flowers. Have I gone too far?? This was my birthday cake after all, so I think I may be permitted some extravagance. Hehe!
Here are the links to the recipes I used to create this rhubarb masterpiece:
Fresh April Flours Strawberry Cake
Magnolia Bakery Vanilla Buttercream
All Recipes Strawberry Rhubarb Jam (the last jar I had left from the 2019 strawberry season!)
All Recipes Whipped Cream
As you can see this was a strawberry cake recipe. Simply swap out the berries for fresh, diced rhubarb, and you'll be good to go. I think fresh is most advisable because frozen fruit holds a lot of extra water that could easily turn our cake into a sog-fest. Also note, this is a huge cake recipe! It suggests two layers, but I was able to divide the batter into three 9" rounds without a problem.
Assembly
(bottom to top)
Cake layer 1, buttercream, thinly spread jam, cake layer 2, buttercream, jam, cake layer 3, whipped cream, flower garnish
The reason I frosted the top with whipped cream is because the buttercream was pulling up crumbs from the top of each layer, presenting me with a "crumby buttercream" issue. I wanted the top of the cake to look clean and polished so that the floral design would really pop. Just when I was about to despair, it occurred to me that whipped cream is lighter and would spread easier than buttercream. Indeed, it worked like a charm - not a crumb was disturbed. ;)
What have you been baking lately? Do you have a favorite summer ingredient? I'm anxiously awaiting strawberry-picking time (since I heedlessly used up my jam supply!) I'd love to hear from you in the comments!
Thank you for stopping by,
Eva
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