Riesling Rhubarb Crisp Cake
Try this Riesling Rhubarb Crisp Cake recipe.
Try this Riesling Rhubarb Crisp Cake recipe.
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 2 tablespoons honey
- 1 1/4 cups granulated sugar
- 1/4 cup firmly packed brown sugar
- 6 large egg whites
- pink gel food coloring
- 3 tablespoons unsalted butter at room temperature
- butter or nonstick cooking spray for the pans
- 3 1/4 cups (425 g) cake flour plus more for the pans
- 1 tablespoon plus 1/2 teaspoon baking powder
- 1 cup (2 sticks/ 225 g) unsalted butter at room temperature
- 2 cups (400 g) granulated sugar
- 1 1/2 cups (360 ml) sweet riesling
- 1 3/4 cup (8 ounces) fresh strawberries hulled and quartered
- 1 cup (4 ounces/ 115 g) fresh rhubarb cut into 1/4 inch (6-mm) pieces
- 1/2 cup quick cooking rolled oats
- 1/4 cup sliced almonds (i omitted these because of my nut
- 2 medium recipes vanilla swiss meringue buttercream (below)
- 1/2 cup plus 2 tablespoons large egg whites
- 2 cups (4 sticks) unsalted butter at room temperature
- 1/2 cup rhubarb strawberry compote
- Carbohydrate 139.0884117054 g
- Cholesterol 226.14 mg
- Fat 88.9129333337196 g
- Fiber 5.86759182075674 g
- Protein 36.0904625040399 g
- Saturated Fat 52.1616238333947 g
- Serving Size 1 1 layer cake (712g)
- Sodium 958.327333839588 mg
- Sugar 133.220819884643 g
- Trans Fat 9.31683483346076 g
- Calories 1504 calories
Step-by-step
- Preheat the oven to 350°F. Grease 3, 8-inch round cake pans and line with parchment circles.
- Sift together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar and mix on medium-high until the butter is light and fluffy, 3-5 minutes. Stop the mixer and scrape down the bowl.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the riesling, beginning and ending with the flour mixture. Mix on medium speed for no longer than 30 seconds after the last streaks of the dry ingredients are combined.
- Evenly divide the batter among the prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let them cool on a wire rack for 10-15 minutes before removing the cakes from their pans.
- Combine the strawberries, rhubarb, sugar, and lemon juice in a medium saucepan and cook them over medium-high heat, stirring intermittently with a wooden spoon, until the juices start to bubble. Reduce the heat to maintain a simmer and cook for 8 to 10 minutes, or until the fruit starts to break down. Remove the pan from the heat and let cool.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the oats, almonds, brown sugar, flour, butter, honey, cinnamon, and salt with a wooden spoon until combined. The mixture should resemble clumps of sand. Sprinkle it over the lined baking sheet and bake, stirring halfway through, for 8 to 10 minutes, or until golden brown. Let it cool and crumble the mixture into smaller pieces.
- Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water.
- Whisking intermittently, heat the egg mixture until it registers 160°F on a candy thermometer or is hot to the touch. Once hot, carefully fit the mixer bowl to the stand mixer.
- With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. When done the outside of the bowl should return to room temperature and no residual heat should be escaping the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
- With the mixer on low speed, add the butter, a few tablespoons at a time, then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat until the buttercream is silky and smooth, 3 to 5 minutes.
- Add ½ cup of the cooled rhubarb compote and mix until combined.
- Once the cakes have completely cooled, level them and choose which layer will be the bottom. Place it on a cake plate or serving dish. Spread on half of the rhubarb buttercream with an offset spatula. Sprinkle with ½ to ¾ cup of the oat crumble. Top with the next layer of the cake and repeat with the buttercream and remaining crumble, finishing with the final layer.
- Add gel food coloring, if using, to the remaining buttercream. Use it to frost the top and sides of the cake (however you would like). Top with fresh strawberries (if you want) and serve with the remaining compote.
My Riesling Rhubarb Crisp Cake Adventure: A Baker's Tale
Baking has always been my happy place, a sanctuary where flour dust and sweet aromas replace the everyday stresses of life. Today, I want to share a recipe that’s become a recent favorite – a delightful Riesling Rhubarb Crisp Cake. It's not just a cake; it's a journey of textures and flavors, a testament to the magic that happens when simple ingredients come together in perfect harmony. The initial idea stemmed from a desire to use up some leftover rhubarb from our garden, but the result far exceeded my expectations. The tartness of the rhubarb, beautifully balanced by the sweetness of the Riesling, creates a symphony on the palate that's both refreshing and deeply satisfying.
The process itself is a wonderful blend of precision and intuition. Measuring ingredients with care, ensuring the butter is perfectly softened, and meticulously following the instructions – these are the foundations of a successful bake. Yet, there's also room for spontaneity, for that little extra flourish that comes from years of experience in the kitchen. The crisp topping, a crunchy harmony of oats, almonds, and brown sugar, is the perfect counterpoint to the moist, delicate cake layers. Each bite offers a unique experience – the soft, almost ethereal texture of the cake, followed by the satisfying crunch of the topping, and finally, the pleasant tang of the rhubarb. This cake is perfect for a summer afternoon tea, a celebratory gathering, or even just a quiet moment of self-indulgence.
Beyond the deliciousness, baking this cake is an exercise in patience. From the gentle beating of the butter and sugar to the careful layering of the cake, it’s a process that requires attention and care. But this is where the magic happens – in those quiet moments of focus, when the kitchen becomes a haven of creativity and calm. The reward is a cake that not only tastes exquisite but also embodies a sense of accomplishment, a symbol of time well spent in the pursuit of culinary delight. I invite you to try this recipe – to embark on your own journey of baking bliss.
The journey of creating this cake was more than just baking; it was a process of discovery and self-expression. I've always found comfort in the routine of measuring ingredients, the rhythmic beating of the mixer, and the satisfying aroma of baking goods filling the air. It's a mindfulness practice, a way to disconnect from the chaos of daily life and focus on the present moment. Each step, from sifting the flour to carefully spreading the buttercream, requires attention and care. It's about connecting with the food, understanding its ingredients, and appreciating the transformation that occurs when those ingredients are combined. This is more than just a recipe; it's a recipe for relaxation.
This Riesling Rhubarb Crisp Cake isn't just a cake; it’s a story. It’s a story of unexpected discoveries, of the joy of creating something beautiful, and the satisfaction of sharing that creation with loved ones. The process of baking, for me, has always been a form of meditation. The methodical steps, the precision, and the focus it demands bring a sense of calm and clarity. I often find myself lost in thought as I knead dough or whisk batter, allowing my mind to wander freely while my hands work intuitively. And in the end, the result is far more than just a delicious dessert – it’s a testament to the patience, precision, and love that went into its creation. The journey, and the simple act of creating something special, far surpasses the final product itself.
The final product, this exquisite Riesling Rhubarb Crisp Cake, is more than just a culinary achievement. It is a culmination of patience, precision, and a deep connection to the process itself. It is a symbol of personal growth and self-discovery, of finding solace and satisfaction in the simplest of tasks. It is a reminder that sometimes the most rewarding experiences are found not in the destination, but in the journey itself. The act of baking, for me, is a form of self-care, a way to nurture both my body and soul. It’s a chance to slow down, to be present, and to appreciate the beauty in the mundane. This cake, with its layers of delicate sponge, tart rhubarb, and crunchy topping, is a physical manifestation of that mindful approach to baking and living.
