Claire Saffitz Makes Rhubarb Cake | Dessert Person
Claire Saffitz Makes Rhubarb Cake | Dessert Person
Let me tell you a story about rhubarb. It’s a vegetable -- a stalk more specifically -- that grows every spring and has a piercing tart flavor and pretty ruby red hue. Some people don’t like the flavor, but those people don’t get what a special flavor and texture it has! In this rhubarb cake, Claire uses it three ways -- placed in decorative rows on top, cooked down into mush and incorporated into the batter, and chopped and folded into the cake. It’s a celebration of rhubarb, a harbinger of warm weather and an inspiration to dessert people everywhere.
#ClaireSaffitz #Baking #Cake
Rhubarb Cake
Special Equipment:
4 1/2 x 8 1/2 inch loaf pan, measured from the top
Ingredients:
1 pound (454g) rhubarb stalks
Butter and demerara sugar for the pan
1 3/4 cups all-purpose flour (8 oz / 228g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
3/4 teaspoon Diamond Crystal kosher salt
1 1/4 cups granulated sugar (8.8 oz / 250g)
1 stick unsalted butter ( 4 oz / 113g) melted and cooled
2 large eggs (3.5 oz / 100g)
1 1/2 teaspoons finely grated orange zest
1/3 cup plain whole-milk Greek yogurt (2.8 oz / 80g)
1 teaspoon vanilla extract
Demerara sugar, for sprinkling the top.
0:00 Start
0:11 Intro to Rhubarb Cake
0:28 Dessert Person Intro/Animation
0:46 Claire Talks About Rhubarb
2:00 Ingredients and Special Equipment
2:46 Prepare The Pan
4:52 Prepare The Rhubarb
6:28 Make The Compote
9:15 Build The Cake
15:56 How To Bake Rhubarb Cake
17:46 Slice & Taste!
19:35 Return of Penelope as Rhubarb/Moose as Croissant
Sorry... Cabin Next Week. :)
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to make Dutch Rhubarb Cake
This Rabarber Vlaai - Dutch Rhubarb Cake recipe is the perfect spring cake you can whip up for a fuss free dish that utilizes seasonal rhubarb and lets it shine!
Recipe by Roamingtaste
Serves 12
Ingredients:
Rhubarb
500 grams / 4 stalks rhubarb, ends removed and sliced into 1/2 inch pieces
20 grams / 2 tablespoons custard powder
50 grams / 1/4 cup superfine/caster sugar
Cake
100 grams / 1/2 cup superfine/caster sugar
150 grams / 1 cup - 1 tablespoon plain flour
75 grams / 2.65 ounces butter
2 eggs, room temperature and separated
20 grams / 2 tablespoons fine semolina
Directions:
Rhubarb
- Preheat your oven to 180C/350F and greaseproof a cake tin.
- Toss the rhubarb, sugar and custard powder into a bowl and stir to coat evenly. Set aside.
Cake
- Place 50 grams / 1/4 cup sugar, flour, butter and egg yolks into a bowl and beat on low until a dough has formed.
- Press into the base of your cake tin evenly around the base and sides.
- Sprinkle the semolina over the dough evenly.
- Spoon the rhubarb mixture on top, nice and evenly.
- Place in the oven to bake for 30 minutes.
- Meanwhile, place the egg whites in a clean and dry bowl with the remaining 50 grams / 1/4 cup sugar and whip until stiff.
- Remove the cake from the oven and spread the whipped egg whites on top.
- Return to the oven until lightly golden, approximately 5 minutes.
- Remove and allow to cool fully.
- Slice up and serve.
- Dig in!
Recipe can be found at
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Rachel's Rhubarb Cake
Rachel's Rhubarb Cake Recipe:
Topping
- 1 Cup Sugar
- 1/4 Cup Flour
-1/2 tsp Cinnamon
-1/4 Cup Margarine
Batter
- 2 Eggs, beaten
- 1 Cup Sugar
- 3/4 Cups Sour Cream
- 1/4 Cup Milk
- 1 tsp Vanilla
- 2 Cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 Cups Rhubarb, Chopped
Bake: 350°F
- 40 Minutes
(the printable version on our website will be available shortly!)
With rhubarb ready to harvest, why not turn some of that into a delicious cake? In this video, Rachel Davison will share with you one of the many recipes that have been passed down through the family!
We hope you’re hungry, because this Rhubarb cake is a quick and tasty treat to make and share with your family!
Want more recipes? Check out our playlist for all kinds of dinners, desserts, and more!:
Don’t have any rhubarb? Don’t worry! Come visit us at Davison Orchards in Vernon BC for fresh produce, family fun, and more! Social Media Facebook: Instagram:
Quick & Easy STRAWBERRY RHUBARB CAKE!
#strawberryrhubarb #rhubarb #easycakerecipe
STRAWBERRY RHUBARB CAKE!
0:00 INTRO
0:35 PREP STEPS
1:00 RHUBARB & STRAWBERRIES
1:25 CAKE BATTER
2:20 ASSEMBLE CAKE
3:00 BAKE
3:35 SIMPLE SERVE
4:05 PREMIUM PRESENTATION
4:30 ENJOY!
Ring in rhubarb season with a delicious STRAWBERRY-RHUBARB CAKE.
This recipe for homemade STRAWBERRY-RHUBARB CAKE was a last-minute addition to our content calendar. With warm weather entertaining on the way, our sights were set on dreaming up GRILL RECIPES, summer DESSERTS and assorted SIDE DISHES that put the abundant array of locally grown vegetables to good use. But then I literally saw the sign “Fresh Rhubarb” and couldn’t resist crafting something scrumptious.
Here are a few things to consider when you make this homemade STRAWBERRY-RHUBARB CAKE:
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Deliciously Tangy Rhubarb Cake: A Flavorful Classic Cake - Recipe # 188
Embark on a culinary adventure with a delightful twist! Today, we're show you how to make a mouthwatering Rhubarb Cake that combines the perfect balance of tangy and sweet flavors. This cake is so easy to make, you are going to want to make it several times this summer!
So why wait? Grab your apron, head to the kitchen, and join us on this delightful journey!
Ingredients for 1 cake for 6 people:
250 gr / 8.8 oz. of fresh rhubarb (cut into pieces of 1 cm / 1/3 of an inch)
100 gr / 0.9 sticks of melted butter, cooled a bit
100 gr / 0.5 cup / 3.5 oz. of white sugar
2 eggs, room temperature
125 gr / 1 cup / 4.4 oz. of flour
1 tsp. vanilla powder / 1 tsp. vanilla sugar
1 tsp. baking powder
a pinch of salt
Bake the Rhubarb Cake for around 30 minutes in a preheated oven at 170 deg. C / 340 deg. F.
Music: Peacefully - E's Jammy JamsYouTube Royalty Free Music
Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb season isn't long -- so cook with it whenever you can! Today, I'm using it to create one of my favorite seasonal (and simple!) desserts: rhubarb crumb bars.
Sarah's Tip of the Day:
To make the bar's base, you'll combine rhubarb with flour, brown sugar, baking powder, salt, butter, confectioners' sugar, eggs, and vanilla. Next, you'll make a streusel from a bit more butter, brown sugar, salt, and flour. Sprinkle the topping on the rhubarb mixture, bake, slice, and serve this crowd-pleasing sweet treat!
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Prep Time: 25 minutes
Total Time: 1 1/4 hours, plus cooling
Makes 16
Serves 16
Ingredients:
For The Streusel
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
For The Cake
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
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Get the Full Recipe:
Nutritional Info: per serv (makes 16): 220 cal; 11 g fat; 3 g protein; 28 g carb; 1 g fiber
More Sweet Treat Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rhubarb Crumb Bars - Everyday Food with Sarah Carey