White Cake with Rhubarb Curd Recipe

Description

2011 Rhubarb Baking Contest Winner - Rhubarb Cake Category

Ingredients

• Cake:
• 2 3/4 c. unbleached cake flour
• 1 2/3 c. sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 3/4 c. unsalted butter, softened
• 5 large egg whites
• 1 c. fat free Greek yogurt
• 1 tsp. vanilla extract
• 2 tsp. Grand Marnier
• 1/4 c. whipping cream
• Rhubarb Curd:
• 3/4 lb. rhubarb, about 6 stalks
• 4 Tbsp. water
• 1/4 c. sugar
• 4 egg yolks
• 1/3 c. plus 2 Tbsp. sugar
• 3 tsp. lemon juice
• 3 Tbsp. butter
• Rhubarb Buttercream:
• 1/2 c. butter
• 4 1/2 c. powdered sugar
• 1/2 c. rhubarb curd

Instructions

Cake Instructions:
Preheat the oven to 350 degrees. Prepare three 8x2" or 9x2" round pans by greasing and flouring. Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. Add the egg whites, one at a time, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition. Batter may be very thick. Add cream slowly while beating on medium speed, until consistency thins just a little bit, up to 1/4 cup. Pour the batter into the prepared pans. Bake for 20-35 minutes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, cool slightly then remove from the pan. Cool completely on a rack, and frost.

Rhubarb Curd Instructions:
Wash rhubarb and trim. Cut rhubarb into 1-inch chunks. In a small saucepan, heat rhubarb, 1/2 cup sugar, and water on medium. Cook until rhubarb falls apart and there are no whole pieces left. Puree the mixture. Add a couple inches of water to the pot of a double boiler and set over medium heat. Whisk egg yolks, butter, remaining sugar, lemon zest, and lemon juice. When egg mixture reaches 160 degrees remove from heat and add the rhubarb puree by the spoonful to temper the eggs. When all rhubarb has been added, set bowl over pot; the water should be simmering. Continue stirring the rhubarb mixture. After about 5 minutes, the mixture will be warm and slightly thickened. At this point, remove from heat. Press through a strainer - this will give your curd that smooth, pudding-like texture. Refrigerate to cool completely before use.

Rhubarb Buttercream Instructions:
Whip butter, and add powdered sugar. Slowly add the rhubarb curd while mixing on medium. Use to frost the cake.

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