{"id":8227,"date":"2023-04-09T10:15:05","date_gmt":"2023-04-09T17:15:05","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=8227"},"modified":"2023-04-09T10:27:41","modified_gmt":"2023-04-09T17:27:41","slug":"rosey-rhubarb-raspberry-cake","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/rosey-rhubarb-raspberry-cake\/","title":{"rendered":"Rosey Rhubarb Raspberry Cake"},"content":{"rendered":"

Rhubarb, rhubarb, rhubarb, unique New York, unique New York, red leather, yellow leather, red leather, yellow leather… Okay, now that I’m warmed up, here’s my newest Spring cake creation! (And yes, I actually was a theater teacher and director in another life, thank you very much!)<\/p>\n

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This was a lot of fun to make with Layla and Hettie Rose. It was a birthday surprise for a neighbor who has had a most difficult year and we thought we’d bake her something special to cheer her up.<\/p>\n

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I’m really a pie and pastry maker, cakes are never my go-to dessert but I’m trying, trying<\/em>, to be a better Mommy and embrace the whole over-the-top American cake thing. Why? Because Layla told me good mommies make cakes and asked why we didn’t make more cakes since “You’re a Chef and all, Mom”. <\/p>\n

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You know I could have made a thousand excuses to her: “They have too much sugar.” (which they do) “I prefer seasonal fruit desserts” (which I do) “They take a lot of time” (definitely true). But at the heart of it, and the real reason I don’t make a lot of cakes, is because I’m a lazy baker. I like to make things at home that I don’t need a recipe for and that includes all feuilltage pastries, tarts and pies. <\/p>\n

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So Layla actually is right, I need to step up my cake baking skills and get out of my comfort zone once and awhile. However, you can be sure that if I’m posting a cake recipe it’s going to be relatively quick, delicious and have seasonal fruit in it somewhere.<\/p>\n

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Rhubarb, raspberry and rose water are a beautiful combination \u2013\u2013 absolutely gorgeous. I made a refrigerator jam for the cake by combining 4 large ruby red stalks chopped rhubarb with a few pints of raspberries and a cup of sugar cooked down on the stove top. After cooling my quick jam, I added a few splashes of rose water and then slathered it in between the layers. So good! And remember, don’t eat the leaves \u2013 they are poisonous!<\/p>\n

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This recipe is adapted from Cook’s Illustrated. It caught my eye because the technique is so different from every cake I’ve ever made. It’s almost like a p\u00e2te bris\u00e9e technique, but it worked! I made the recipe twice following their steps the first time and then refining them on the second go because the cake did not rise the way the picture looked or create the quantity they suggested. Still, it’s a very easy and very tasty white cake with my improvements. There is no whipping egg whites into a meringue, no creaming butter and sugar \u2013 it’s easy!<\/p>\n

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The topping is that ever ethereal seven minute frosting which is quick to whip up (as the name suggests) and fun to spread on. I gave the cake a crumb coat, so as not to over do it with this sweet spread. At least there’s a lot of protein in it.<\/p>\n

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I’m on the fence about wrapping the cake with rhubarb slices. It looks cool and it’s easy to do, but I also like the crumb coat unfinished look. if you like it then find some long rhubarb stalks and make long shavings using a vegetable peeler. You can brush them with hot simple syrup and stick them in the oven to soften a bit. I suggest removing them before slicing. I did not test how long the slices stay put on the cake, but I would add these more as decoration before presenting the cake. <\/p>\n

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My Mom hated rhubarb. I don’t know why. I think it had to do with growing up during WWII and being forced to eat rhubarb desserts. It’s the only vegetable (yes, rhubarb is a vegetable not a fruit) I can remember that she would actually cringe and turn a slight shade of green just in mentioning its name. I didn’t have rhubarb until I was much, much<\/em> older because I was scared of it. But now I love it. I found this quote, which I’ll leave you with because clearly other people feel the same. Do you love rhubarb? I’m curious, let me know! <\/p>\n

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“Human growth is not like rhubarb. It can be nurtured and encouraged but it cannot be forced!” — Andy Hargreaves<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Rhubarb, rhubarb, rhubarb, unique New York, unique New York, red leather, yellow leather, red leather, yellow leather… Okay, now that I’m warmed up, here’s my newest Spring cake… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":10527,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1885,1886,1757,1604,1605,1517,7,674],"tags":[1964,762,1711,112,928,1960,1967,858,1973,1972,1971,317,1969,1704,1970,803,511,1974,1962,1966,1963,700,1965,1961,1968,1959],"class_list":["post-8227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunch","category-brunch-breakfast","category-cakes","category-holiday","category-holidays","category-mom-life","category-recipes-2","category-sweet-pastry","tag-7-minute-frosting","tag-amy-glaze","tag-amy-hedayatpour","tag-cake","tag-east","tag-easter-cake","tag-easy-white-cake","tag-featured-image","tag-holiday-recipe","tag-holiday-recipes","tag-homebaker","tag-homemade","tag-layla-and-hette-rose","tag-michelinmom","tag-pretty-cakes","tag-raspberry","tag-recipes","tag-reipe","tag-rhubarb-cake","tag-rhubarb-raspberry-rose","tag-rhubarb-wrapped-cake","tag-rose","tag-seven-minute-frosting","tag-spring-cake","tag-triple-layer","tag-white-cake"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2023\/04\/DSC_6882.jpg?fit=2048%2C1368","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-28H","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/8227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=8227"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/8227\/revisions"}],"predecessor-version":[{"id":10563,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/8227\/revisions\/10563"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/10527"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=8227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=8227"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=8227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}