Name: Rhubarb Cake with Pastry Cream and Macerated Local Strawberries
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 cakes
Ingredients: 1 overflowing pint small strawberries, stems removed and cut into quarters; 3 tablespoons granulated sugar; 1 stick (8 tablespoons) melted unsalted butter, plus more solid butter to grease the baking dish; 2 cups all-purpose flour; 1 teaspoon kosher salt; 1 1/2 cups granulated sugar, plus more to prep the baking dish; 1 teaspoon baking soda; 3 cups diced rhubarb; 1 cup milk; 1 teaspoon vanilla extract; 1 large egg; 1 1/2 teaspoons each lemon zest and juice; 2 cups heavy cream, plus 1/4 cup for the slurry; 1 cup granulated sugar; 1/2 vanilla bean; 1 tablespoon cornstarch; 4 large eggs, beaten; 1/2 cup powdered sugar; 1 Meyer lemon, zested; 1/2 cup freeze-dried strawberries, crushed for garnish; Micro basil, to top

Directions

Special equipment:

a 3-to-4-inch ring mold

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish and sprinkle with granulated sugar.
For the macerated strawberries: Add the strawberries to a bowl and gently toss with the granulated sugar and let sit while you make your cake to release the juices.
For the cake: Mix in a bowl the dry ingredients: flour, salt, granulated sugar and baking soda. Add in the rhubarb and toss to combine. Add to a second bowl the wet ingredients: milk, vanilla and egg and mix to combine. Add the wet to the dry ingredients and mix to combine. Then mix in the lemon zest, lemon juice and melted butter. Add the batter to the prepared baking dish and bake for 40 to 45 minutes, rotating halfway through. Remove the cake from the pan and let cool on a wire rack-lined sheet pan. Stamp out 4 to 6 cakes with a 3-to-4-inch ring mold once cooled.
For the pastry cream: Add 2 cups of the cream to a medium saucepan with the granulated sugar and vanilla bean and bring to a low boil. Meanwhile make your slurry by combining the remaining 1/4 cup cream with the cornstarch in a small bowl and whisking it into the hot cream mixture. Temper your eggs by adding a little of your hot cream mixture to a bowl with the beaten eggs and then adding all of it back to the pastry cream. Whisk the pastry cream until thickened, remove from the heat and continue to whisk. Cover with plastic wrap pressed on the surface to keep a skin from forming.
For the glaze: Strain the juice from the macerated strawberries into a bowl. If you have less than 1 cup of juice, add to a blender with a small handful of the macerated strawberries and purée (reserve the rest of the strawberries). Mix the purée or juice with the powdered sugar and Meyer lemon zest to make the glaze until thickened to a donut glaze consistency. Dip the top of the cakes into glaze so it runs down the sides.
To plate: Dollop the side of each plate with vanilla pastry cream and make a smear with a little well in the center. Put macerated strawberries in the well of the cream. Place a cake next to it, sprinkle the tops with freeze-dried strawberries and garnish with micro basil.

Rhubarb Cake with Pastry Cream and Macerated Local Strawberries

Ingredients

Macerated Strawberries:

Cake:

Pastry Cream:

Strawberry Glaze:

To Plate:

Directions

Special equipment:

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