Description
This Rhubarb, Pistachio and Salted Caramel Layer Cake is a rich, bakery-style dessert with soft brown butter cake layers, tangy roasted rhubarb, silky caramel frosting, and crunchy pistachio crumble. Perfect for celebrations and special gatherings.
Ingredients
300 g butter
2 tsp vanilla extract
330 g caster sugar
4 eggs
360 g flour
4 tsp baking powder
1 cup plain yogurt
500 g rhubarb, chopped
2 tbsp sugar (for rhubarb)
8 oz cream cheese, softened
1/2 cup butter (for frosting)
1/2 tsp vanilla (for frosting)
1/2 cup salted caramel (for frosting)
1/2 cup water (for caramel)
330 g sugar (for caramel)
90 g butter (for caramel)
3/4 cup + 1 tbsp cream
1 tsp salt
1 tsp vanilla (for caramel)
1/2 cup pistachios
40 g sugar (for crumble)
40 g flour (for crumble)
30 g butter (for crumble)
Instructions
1. Brown the butter over medium heat until golden and nutty, then cool until partially solid.
2. Cream browned butter with sugar and vanilla, then beat in eggs one at a time.
3. Mix flour and baking powder, then fold into batter alternating with yogurt.
4. Divide batter evenly into three cake pans and bake at 180°C for 25 to 30 minutes. Cool completely.
5. Toss chopped rhubarb with sugar and roast for about 15 minutes until tender but still holding shape.
6. Prepare caramel by cooking sugar and water until deep amber, then whisk in warm cream and butter carefully. Add salt and vanilla, simmer briefly, then cool.
7. Make frosting by beating cream cheese and butter until fluffy, then mix in vanilla and salted caramel.
8. Combine crumble ingredients and rub together until a coarse mixture forms.
9. Assemble cake by layering cake, frosting, roasted rhubarb, caramel drizzle, and pistachio crumble. Repeat layers and decorate the top.
Notes
Watch butter closely while browning to avoid burning.
Caramel becomes very hot and bubbles rapidly when cream is added, so handle with care.
Do not overmix the batter to keep the cake soft.
Roast rhubarb just until tender so it holds its shape in layers.
Caramel can be made ahead and gently reheated if needed.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg