Rhubarb Rosewater Tres Leches Cake



One Year: Zucchini Pizza with Lemon and Chives
Two Years: Vegan Cumin-Scented Fresh Corn Soup with Roasted Corn and Avocado Salsa
Three Years: Arugula with Roasted (Fruit and) Vegetables
Four Years: Trottole with Olive Pistou
Five Years: Arugula Goat Cheese Salad with Lemon-Honey Vinaigrette, Brioche Croutons, and Hazelnuts

Rhubarb Tres Leches Cake
Makes 1 9×13-inch Cake

RHUBARB SYRUP:
2 cups fresh rhubarb, trimmed and chopped
1/3 cup granulated sugar
1 tsp pure vanilla extract
1 tsp rosewater

PUREE:
1/4 cup honey
1 tsp rosewater

CAKE:
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
5 eggs
1 1/2 tsp pure vanilla extract
1 cup whole milk

TRES LECHES:
1/2 cup heavy cream
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk (nonfat)

WHIPPED CREAM:
2 cups heavy cream
1 tbsp granulated sugar
3 heaping tbsp rhubarb puree

SYRUP:
Combine rhubarb, sugar, and vanilla extract in a saucepan over medium heat. Stir rhubarb to coat. Rhubarb will release juices as it cooks; stir occasionally about 15 minutes. Place a sieve over a bowl and pour rhubarb over, using a spoon to press the rhubarb into the sieve. Juices will slowly drip into the bowl underneath. Reserve cooked rhubarb in a medium bowl to make puree. Pour syrup into a measuring glass and stir in rosewater. Set aside to cool.

PUREE:
Use a handheld mixer to pure rhubarb, honey, and rosewater. Let cool completely. Meanwhile, make cake.

CAKE:
Preheat oven to 350 degrees Fahrenheit and grease a 9×13-inch pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar until fluffy and pale, about four minutes. Beat in eggs, one at a time. Beat in vanilla. Beat in dry ingredients in thirds, alternating with whole milk, until just combined. Pour into prepared pan and bake 30-35 minutes, until a tester comes out clean with moist crumbs attached. Let cool completely in pan. Once cool, use a skewer or straw to poke little holes in the cake before preparing tres leches.

TRES LECHES:
Add heavy cream to rhubarb syrup, stirring to combine. In a large bowl, whisk together sweetened condensed milk and evaporated milk. Pour in rhubarb cream, whisking to combine. Pour over cake evenly, using a spoon to evenly drizzle any additional liquid that pools along the sides.

WHIPPED CREAM:
Whisk or beat together cream and sugar until smooth and fluffy. Spoon rhubarb puree in thirds, gently folding in with a spatula. Spread evenly over cake. Slice into squares and serve!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.