Baking Dessert

Rhubarb and brown butter cake

Name: Rhubarb cake recipe
Yield: 8
Ingredients: 40g icing sugar; 150g brown butter (see recipe note), at room temperature; 3 large eggs, lightly whisked; 200g almond meal; 375ml thickened cream; 1 tsp vanilla bean paste; 110g caster sugar; 1 bunch rhubarb, trimmed, cut into 5cm lengths

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by Carina La Delfa

CHEF

Jun 27, 2024

"Rhubarb is a classic winter flavour, and my favourite winter vegetable that can work in savoury or sweet dishes." – Carina La Delfa. You’ll need a 19cm square cake pan for this recipe.

200g pure icing sugar, sifted, plus ⅓ cup (40g) extra, sifted
150g brown butter (see recipe note), at room temperature
3 large eggs, lightly whisked
2 cups (200g) almond meal
1½ cups (375ml) thickened cream
1 tsp vanilla bean paste

Poached rhubarb

½ cup (110g) caster sugar
1 bunch rhubarb, trimmed, cut into 5cm lengths

Method

1.

For the rhubarb, place 2 cups (500ml) water in a medium saucepan and bring to the boil.
2.

Line a baking tray with paper towel.
3.

Add the sugar and a pinch of salt flakes to the pan and stir until dissolved.
4.

Working in 3 batches, add the rhubarb and simmer for 1-2 minutes until the stalks are just starting to soften but not falling apart. If the stalks are thin, simmer for less than 1 minute; if thick, it can take up to 3 minutes.
5.

Transfer with a slotted spoon to prepared tray to drain. Set aside to cool, reserving poaching liquid.
6.

Preheat oven to 180°C/160°C fan forced. Grease base and sides of a 19cm square cake pan and line with baking paper, extending paper 4cm over sides.
7.

Place the sugar and brown butter in a large bowl and whisk until smooth and pale. Add the eggs and whisk until combined. Add the almond meal and whisk until combined. Pour into prepared pan and smooth surface with a spatula.
8.

Arrange the rhubarb in 4 rows, in a zigzag pattern going up and down the cake. Bake for 1 hour 10 minutes until golden brown and fully cooked through when tested with a skewer.
9.

Meanwhile, bring the reserved poaching liquid to the boil and cook for 15-18 minutes until reduced to a syrup. Brush warm cake with syrup, and set cake aside to cool in pan on a wire rack.
10.

When ready to serve, whisk cream, extra sifted sugar and vanilla in a stand mixer fitted with the whisk attachment until soft peaks. Serve cake with vanilla chantilly in a bowl alongside.

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Recipe Notes

How to make brown butter: Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap.