Go Back
Print

Rhubarb Stripe Cake with Lemon and Ginger

Makes three 8" cakes or two 9" cakes. Keeps for 3-4 days in the refrigerator. Before serving let warm to room temperature for the best taste.

Ingredients

  • 3-4 rhubarb stalks

Lemon Cake

  • 400 g All Purpose Flour (T45 or T55)
  • 2 tsp baking powder
  • 1 tsp salt
  • 335 g unsalted butter (room temp)
  • 430 g granulated sugar
  • zest of one lemon
  • 2 tbsp lemon juice
  • 235 g whole milk
  • 8 egg whites (275g)

Ginger Vanilla Icing

  • 2 tsp fresh ginger (grated/zested)
  • 1/2 tsp vanilla extract
  • 200 g unsalted butter (room temp)
  • 500-700 g powdered sugar (add to correct texture)
  • 2 tbsp milk (whole or otherwise)

Instructions

The Roasted Rhubarb

  1. Start with the rhubarb. Preheat the oven to 375F/190C. Trim the tops and bottoms off the rhubarb stalks and give them a little rinse. If they're large stalks cut in ribbons that are 1-1.5 cm wide. Cut into smaller pieces (the length of the cake pan more or less). Place on a slipat, parchment, or stick-proof baking sheet and sprinkle with granulated sugar. Bake until tender. Timing will depend, so it's best to set a timer at 15 minutes and then give it a test by sticking a knife into one or two pieces. If the knife goes in easily, they're done.

The Lemon Cake

  1. While the rhubarb is roasting. Start on the cake. In a bowl, whisk together the flour, baking powder and salt. 

  2. In the bowl of an electric mixer, put the sugar and lemon zest. Using your fingers, rub them together to release the oil from the zest to help pronounce the lemon flavor. Add the butter to the bowl and cream together.

  3. Alternate adding the milk and dry mixture to the bowl, starting with the dry. Then mix in the lemon juice. 

  4. Whip the egg whites to stiff peak and then gently fold them into the batter.

  5. Butter and flour your cake tins, placing a parchment circle at the bottom. Fill about halfway with batter and then top with the cooled roasted rhubarb. (If it's still really hot, then put it on a plate in the freezer for a couple of minutes.)

  6. Bake at 350F/175C for 30-40 minutes. The cake will be nicely browned, and the center firm. It's hard to tell with the rhubarb, so make sure you touch the middle to make sure it is cooked. Cool completely.

The Ginger & Vanilla Frosting

  1. In an electric mixer fitted with a paddle, beat the butter with the ginger until soft. Mix in the vanilla.

  2. Add the powdered sugar a bit at a time until the mix is extremely thick and lighter in color, then add a tablespoon of milk to loosen it up. Watch the consistency. Add a little more powdered sugar/milk if needed. Test if needed, it should be easy to spread, but still easily holding its shape.

  3. Assemble by placing one cake layer, rhubarb up, and then using a piping bag or plastic bag, not fitted with a tip, pipe the icing on top. Or place a huge blob in the center and then smooth it out. What you want to avoid is smoothing too thin or a layer over the rhubarb as it might create too much pull on the rhubarb, making it come out of the cake. Putting a little icing distance in between the rhubarb and your knife helps keep this from happening. Top with the other cake layer or layers, and little dollups of icing and fresh strawberries! Enjoy!