Rhubarb cake can be challenging due to its high moisture content, leading to a soggy texture when not handled properly. Placing rhubarb on top of the cake allows juices to evaporate, preventing the cake from becoming gummy.
Thinly slicing rhubarb at a slight bias, approximately ¼-inch thick, helps prevent stringiness and enables the rhubarb to cook evenly. This technique enhances the flavor without compromising texture.
The cake batter for rhubarb cake should have enough structure to support the fruit. Thicker batter ensures that the cake maintains its integrity even with the addition of rhubarb.
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