This week our Tuesdays with Dorie group is celebrating Spring and baking with rhubarb. It is that time of the year when we are drawn to lighter tasting desserts and indulging our sweet teeth in fruit-based baked goodies is a must.
The recipe is by contributing baker Johanne Killeen and yields eight baby cakes, each four inches in diameter or one large twelve inch cake. After an energy draining debate with myself, I decided against the purchase of eight new pans and baked one eight inch cake. Had to tweak the recipe and that involved some college-level calculus. Here is the problem, in case you are wondering:
If a recipe yields eight one-inch cakes and you are to bake one eight-inch cake, how would you adjust the ingredients? Please convert to metrics and make sure that you account for the butter that is used to make the caramel sauce.
At the end I halved it and it worked! Well, not exactly…I used the original amount of rhubarb and walnuts and added some orange zest for extra oomph.
The surprise ingredient in the cake batter was crème fraîche. I decided to make my own following the instructions in Baking with Julia. After 24 hours of inoculating the whipping cream and yogurt, the crème was still liquid. Getting a little panicky, I shook the jar and decided to give it another 24 hours. In the meantime I bought a container of crème fraîche, just to be on the safe side…Let me tell ya, after 48 hours I had an amazingly thick crème fraîche and I was left wondering what to do with the store-bought one. Ooo, all the drama ! Another cake ? Any recommendations ?
And I have left over rhubarb – should it be rhubarb chutney or rhubarb ginger ice cream ?
If you would like to feel Spring in your kitchen, please visit Erin who is the host for this week’s recipe.