Aperol Spritz Cake with Prosecco-Poached Rhubarb
Choose deep red stalks of rhubarb for the most vibrant color atop this springtime dessert. The poached rhubarb syrup slowly soaks into the sponge, lightly glazing the top while adding delicious moisture to the cake below.
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Recipe Summary
Wine helps to create a moist, fluffy crumb in baked goods while bringing subtle acid and fruit notes. In this Aperol Spritz Cake with Prosecco-Poached Rhubarb, sparkling wine in the batter delivers aeration (from the bubbles) which helps to create a lighter cake, while the wine's acidity yields a slight tartness that's similar to the flavor achieved by buttermilk. The Prosecco is also used in conjunction with Aperol as a poaching liquid for rhubarb and oranges, gently stewing the fruit to a meltingly soft texture. After the cake is baked, it gets poked all over with a skewer and doused in the rhubarb-orange poaching liquid, further enhancing the tart, fruity flavors of the final dessert.
Ingredients
Directions
Make Ahead
Cake is best served the day it is baked. Rhubarb mixture can hold at room temperature about 3 hours before topping cake.
Suggested Serving
NV Fruity, crisp Prosecco: Santa Margherita Superiore Valdobbiadene