Riesling rhubarb crisp cake from Layered: Baking, Building, and Styling Spectacular Cakes (page 220) by Tessa Huff

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Notes about this recipe

  • Rutabaga on May 16, 2017

    This cake turned out beautifully. Maybe it's the author's clearly written directions, or maybe I've gotten the technique for buttercream down over time, but the frosting was perfect. The oat crumble adds an interesting texture and nuttiness that's a good contrast with the delicate flavors of the cake; I wouldn't leave it out. Serving the cake with extra compote really brings the strawberry rhubarb flavor to the fore; without it, I think the flavor would be lacking. But rather than serving it with compote on the side, it might work well to mix all of the compote in with all the frosting, rather than only adding it to the buttercream that will be used as filling. Either that, or a layer of compote could be added to the filling along with the buttercream and oat crumble. The cake itself was the tiniest bit dry; perhaps I cooked it for a minute or two longer than necessary. My cake was a two-layer affair baked in 9 inch pans, and I still had a good cup of buttercream left over.

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