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Rhubarb Chiffon Cake with Pét-Nat Glaze

Rhubarb Chiffon Cake with Pét-Nat Glaze

This Rhubarb Chiffon Cake is a classic chiffon cake infused with rhubarb juice and a hint of lemon. The cake is coated in a Pét-Nat glaze and topped with whipped cream rosettes and bourbon-soaked cherries.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Servings: 10
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Chiffon Cake
  • 454g (1lb) rhubarb coarsely chopped
  • 1 ⅓ cup sugar divided
  • ¼ cup water
  • 1 lemon juiced
  • 1 tsp vanilla bean paste
  • 6 large eggs
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ cup canola oil
  • ¼ cup milk
  • 2 tbsp lemon zest
  • ⅛ tsp pink color gel optional
  • ½ tsp cream of tartar
Pét-Nat Glaze
  • 1 cup powdered sugar sifted
  • 3 tbsp pét-nat
Garnish
  • ½ cup unsweetened whipped cream
  • 8-10 bourbon-soaked cherries

Equipment

  • 1 tube pan
  • 1 hand or stand mixer

Method
 

For the Cake
  1. Place the rhubarb, ⅓ of a cup of the sugar, the water, lemon juice, and vanilla bean paste in a skillet. Stir to combine and place over medium-high heat. Bring to a boil and reduce to a simmer. Let cook for 15 minutes or until the rhubarb begins to fall apart.
    454g (1lb) rhubarb, 1 ⅓ cup sugar, ¼ cup water, 1 lemon, 1 tsp vanilla bean paste
  2. Pour the rhubarb into a fine mesh strainer suspended over a bowl. Press the rhubarb with the back of a wooden spoon to extract as much juice as possible. You should have about ¾ of a cup. ** Set aside to cool.
  3. Separate the egg yolks from the whites into two bowls. Leave them to come up to room temperature.
    6 large eggs
  4. Preheat the oven to 350°F.
  5. Place the flour, the remaining sugar, salt, and baking soda in a large bowl. Whisk to combine and set aside.
    2 cups all-purpose flour, 1 tsp salt, ½ tsp baking soda, 1 ⅓ cup sugar
  6. Add the cooled rhubarb juice to the egg yolks and add the oil, milk, lemon zest, and pink color gel if using. Whisk to combine and set aside as well.
    ½ cup canola oil, ¼ cup milk, 2 tbsp lemon zest, ⅛ tsp pink color gel
  7. Add the cream of tartar to the egg whites and, using a hand mixer or a stand mixer fitted with a whisk attachment, whisk until stiff peaks form.
    ½ tsp cream of tartar
  8. Create a well in the center of the dry ingredients and add the yolk mixture. Stir until a cake batter forms. Add the egg whites to the batter in thirds, gently folding each addition in until no streaks remain.
  9. Pour the batter into an ungreased tube pan and bake for 45 minutes or until a toothpick can be inserted into the center of the cake and removed cleanly. Take the cake out of the oven and invert it onto a cooling rack. Leave it to cool completely upside down in the pan. Run a butter knife along the edges of the cake and give the pan a good sharp knock on the counter. The cake should release.
For the Pét-Nat Glaze
  1. Sift the sugar into a bowl. Add the pét-nat and whisk until smooth. Pour the glaze over the cake and let set for 30 minutes.
    1 cup powdered sugar, 3 tbsp pét-nat
To Serve
  1. Pipe the whipped cream on top of the cake in rosettes and stud each with a bourbon-soaked cherry. Serve immediately.
    ½ cup unsweetened whipped cream, 8-10 bourbon-soaked cherries

Notes

** Save the rhubarb pulp for pancakes - it makes a great topping.