How to layer airy cake over tart rhubarb compote
In short: This video demonstrates how to create a seasonal dessert featuring a fruit-heavy base topped with a light, delicate sponge. It is the perfect way to utilize a garden's abundance of rhubarb during late spring and early summer.
The recipe creates a layered effect by combining a rhubarb compote with a thin, airy cake. To achieve the fruit base, chopped rhubarb is simmered with sugar and tapioca until thickened.
The cake portion is made by creaming softened unsalted butter with sugar, then incorporating flour, baking powder, eggs, and lemon juice. Once the batter is spooned over the fruit, it bakes for approximately one hour and twenty-five minutes at 180ºC (350ºF).
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Sources
- Summary by Intellect · source: Rhubarb Pudding Cake - Rhubarb Cobbler Recipe
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