Rhubarb: a perennial spring favorite
Spring has officially arrived when a thick patch of rhubarb returns to the back garden. The rosy red stalks with their large, bright green leaves can be seen everywhere in yards, alleys and farmer’s markets. Rhubarb is a perennial plant, thought to originate from the Volga River region more than 2000 years ago. Initially it was harvested and cultivated as an ornamental plant and for its medicinal qualities. Although a vegetable from the buckwheat family, it is most often prepared as fruit in desserts, cakes and jams. Rhubarb is used in numerous Estonian recipes because it grows in yards throughout the country and is one of the first garden plants to ripen in the spring. And it is delicious!
Strawberry-Rhubarb Layer Cake
This layer cake filled with strawberry-rhubarb compote and whipped cream makes an elegant springtime dessert. Because of the tartness of the rhubarb and the small amount of sugar in the cake, it’s not overly sweet.
10 to 12 servings
Layer Cake:
16 tbsp. (2 sticks) unsalted butter, at room temperature
1 c. granulated sugar
4 eggs
1 tbsp. vanilla extract
2 ¾ c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
¼ c. milk
Compote:
1 ½ pounds rhubarb, cut into ½-inch slices
¾ c. granulated sugar
2 lbs. fresh strawberries, sliced (about 4 cups), plus additional for garnish
1 tsp. fresh lemon juice
½ tsp. vanilla extract
½ tsp. ground nutmeg
Whipped Cream:
2 c. heavy cream
6 tbsp. confectioners’ sugar
1 tsp. vanilla extract
Preheat the oven to 350 o F. Grease two 9-inch round pans and line with parchment paper. To make the cake, using an electric mixer cream the butter until light. Beat in the sugar until the mixture is fluffy. Beat in the eggs, one at a time and add the vanilla. Sift together the flour, baking powder and salt. On low speed, slowly add the flour mixture to the batter. Mix in the milk. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a cake tester comes out clean. Cool the cakes in the pans on racks for about 20 minutes. Turn out the cakes onto the racks and cool completely.
To make the compote, combine the rhubarb, sugar, and 1 tbsp. of water in a medium-size saucepan. Bring to boil. Reduce the heat, cover and cook for approximately 2 minutes. Add the strawberries and lemon juice and cook for 2 to 3 more minutes or until the rhubarb is tender. Stir in the vanilla and nutmeg. Chill.
To make the whipped cream, beat the cream, sugar, and vanilla until stiff peaks form.
To assemble the cake, carefully slice each cake into two layers. Put one layer on a serving plate. Top with one-third of the compote, then one-quarter of the whipped cream. Top with a layer of cake, more compote and cream. Repeat. Top with the last cake layer, cut side down. Cover the cake and chill for at least 1 hour, or up to 1 day.
To serve, top the cake with the remaining whipped cream. Add sliced strawberries for garnish.
* NOTE: This cake keeps very well for up to 4 days
Source: Estonian Tastes and Traditions, Karin Annus Kärner (2005)
