Red Currant Bakery

Instructions

Preheat the oven to 350º F and place a rack in the center of the oven.

Prepare the Rhubarb

Rinse the rhubarb stalks and cut off both ends of each stalk.

Cut the stalks into 2" long sections. If needed, cut any extra wide stalks in half lengthwise so that they are all approximately the same width.

Place the cut rhubarb into a medium mixing bowl and toss with the cornstarch until fully coated. Set aside.

Brown Sugar Butter Base

Line a 9" springform pan with a sheet of parchment paper. If using a leakproof style pan, lay the parchment across the bottom and then place the ring on top. This helps prevent leakage, it won't stop it all together but definitely helps.

In a medium pot or pan, add in the brown sugar and butter. Heat over medium low until melted and the it begins to bubble. Stir occasionally while cooking to prevent it from burning.

Pour the brown sugar and butter mixture into the lined pan, tilt the pan so that the mixture reaches all the way to the edges.

Arrange the rhubarb stalks on the brown sugar and butter base in your preferred mosaic pattern – they should cover the bottom of the pan with edges touching. I prefer to start in the center with two or three stalks parallel. Then switch and lay two or three perpendicular to the first ones you laid out.

Continue this pattern around the center block until you reach the edges of the pan. Once you get close to the sides, you may need to trim the rhubarb pieces a little to get them to fit.

Set aside while making the cake batter.

Vanilla Cake Batter & Bake

In the bowl of a stand mixer, add in the flour, baking soda, baking powder, sugar, and salt. Whisk to combine and then add in the sour cream, butter, eggs, and vanilla and almond extracts.

Beat with the paddle attachment, starting on low speed until just mixed and then increasing to high speed for another 30 seconds.

Once mixed, scrape down the bottom and sides of the bowl to ensure all ingredients are fully mixed.

Pour the batter over the rhubarb. Spread the vanilla cake batter over the rhubarb with a rubber spatula into a smooth layer all the way to the edges.

Bake the cake for 25 minutes, then rotate the pan 180º and bake for another 15-20 minutes until the cake is a deep golden brown color and a toothpick inserted in the center of the cake comes out clean.

Once baked, remove the cake from the oven and leave to cool on a rack for 10 minutes. Then, run a knife between the edge of the cake and the pan.

Release the springform pan and remove the collar. Place a sheet of parchment paper over the cake, followed by a plate turned upside down that is larger than the cake.

Holding onto the cooling rack and upside down plate, with the cake sandwiched in between, flip the whole sandwich over so the cooling rack is on top and the plate on the bottom. Do so carefully as some of the juices can spray a bit.

Cooling & Serving

Remove the cooking rack and cake base. Gently peel the parchment away from the bottom of the cake. Allow to cool for at least another 10 minutes before cutting with a long sharp knife.

Optionally serve with a drizzle of Vanille Soße. This cake is easier to cut once it is fully cooled but most delicious when warm.

I recommend storing left overs in an airtight container in the fridge and then microwaving for 15-30 seconds before serving. And if you're short on time but want a vanille soße dupe, melt down some vanilla bean ice cream and drizzle it on top instead!