Tag Archives: salted caramel dessert

Recipe: rhubarb coffee cake with salted caramel sauce

15 Jun

I don’t even know how to say this. This combo is a-mazing. So good!

Start with an in-season rhubarb coffee cake, round it out with a sweet-yet-salty sauce and… yes! So good.

This recipe is adapted from two recipes – salted caramel sauce by Kelsey Nixon and a delicious rhubarb coffee cake by Smitten Kitchen.
Fruit filling:
3/4 pound rhubarb, washed, trimmed and sliced
1/4 cup sugar
2 teaspoons cornstarch
1 teaspoon ground ginger

Strusel topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup butter, melted
1 1/2 cups all purpose unbleached flour
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

1. Preheat oven to 325 degrees (320 degrees for convection oven). Grease an 8-inch-square glass baking pan with cooking spray or butter.
2. In a small bowl, combine sugar, ginger and cornstarch. Place rhubarb slices and toss with powdered ingredients. Set aside.
3. In a large bowl, whisk together sugars, cinnamon, ginger and salt. Add melted butter and whisk until smooth. Add flour to mixture, stir with large spoon or wooden spoon. Press mixture into bottom of bowl. set aside.
4. In a small bowl, stir together egg yolks, egg, vanilla and sour cream.
5. In a large bowl, mix flour, sugars, baking powder, baking soda and salt. Combine with paddle attachment or electric mixer.
6. Add butter (cut into 8 slices) and 1/3 sour cream/egg mixture, mixing on low setting until flour is moist. Increase speed to medium and beat for 30 seconds. Add 1/3 of sour cream/egg mixture, beat 20 seconds on medium speed. Add last 1/3 mixture, beat 20 seconds on medium speed.
7. Scoop out 1/2 cup of mixture and set aside.
8. Spoon batter into prepared pan, using spatula to get remaining batter.
9. Cover batter with sliced rhubarb, being careful to avoid dumping liquid over batter.
10. Place spoonfuls of remaining batter over rhubarb.
11. Cover rhubarb with strudel mixture, using a mixture of fine crumbs and 1/3 to 1/2 inch crumbs.
12. Bake cake until a toothpick inserted in center of cake comes up clean. 42-52 minutes.
13. cool before serving.

To prepare salted caramel sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 tablespoons salted butter
1 teaspoon ground sea salt
1/2 teaspoon ginger

1. Combine water and sugar in a heavy-bottomed medium saucepan, heat to medium-low temperature.
2. Stir briefly with wooden spoon until combined.
3. Increase heat to medium-high, to facilitate boiling. Refrain from stirring.
4. Boil 6-7 minutes, until mixture reaches medium amber color.
5. Remove mixture from heat. Whisk in heavy cream (mixture will bubble).
6. Add in butter (sliced into 6 slices), salt and ginger.
7. Transfer to a refrigerator-friendly dish and cool.
8. Reheat before using.

To serve cake:
Slice and serve on plates, or serve in disposable plastic wine glasses, topped with caramel and creme fresh.

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