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Buttermilk Cake with Rhubarb Buttercream and Cardamom Cream
THE VANILLA BEAN BLOG24Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 large eggs
- 2 egg yolks
- 1 Tbsp. pure vanilla extract
- 3/4 cup sour cream
- 1/4 cup buttermilk
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 1/2 lb. unsalted butter (2 sticks; 227g, room temperature, cut into 1-inch pieces)
- 2 cups rhubarb (chopped into 1-inch pieces)
- 1/2 cup water
- food coloring (optional, see note)
- 4 egg whites (room temperature)
- 1 1/4 cups granulated sugar
- 1 pinch salt
- 3/4 lb. unsalted butter
- 1 tsp. pure vanilla extract
- 8 oz. cream cheese (room temperature)
- 1/4 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 2 tsp. cardamom (see note)
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Notes
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