Rhubarb Ribbon Cake | America's Test Kitchen

Name: Rhubarb Ribbon Cake | America's Test Kitchen
Ingredients: 1 1/2 pounds (680 grams) fresh rhubarb , trimmed; 1 cup (7 ounces/198 grams) granulated sugar; 2 cups (8 ounces/227 grams) cake flour; 1 1/2 cups (10 1/2 ounces/298 grams) granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup buttermilk; 5 large egg yolks plus 3 large egg whites; 8 tablespoons unsalted butter , melted and cooled; 3 tablespoons vegetable oil; 1 1/2 teaspoons vanilla extract; 1/8 teaspoon cream of tartar; 1 pound (454 grams) (4 sticks) unsalted butter , cut into 32 pieces and softened; 1/2 teaspoon salt; 4 cups (1 pound) confectioners' sugar

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Indulge in a Rhubarb Ribbon Cake that weaves tangy rhubarb pieces through moist, tender cake, creating a delightful texture and flavor contrast.

Keywords

Desserts or Baked Goods
Fruit
Easter
Cakes

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Ingredients

1 1/2 pounds (680 grams) fresh rhubarb , trimmed
1 cup (7 ounces/198 grams) granulated sugar
2 cups (8 ounces/227 grams) cake flour
1 1/2 cups (10 1/2 ounces/298 grams) granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
5 large egg yolks plus 3 large egg whites
8 tablespoons unsalted butter , melted and cooled
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1/8 teaspoon cream of tartar
1 pound (454 grams) (4 sticks) unsalted butter , cut into 32 pieces and softened
1/2 teaspoon salt
4 cups (1 pound) confectioners' sugar