Rhubarb Ginger Cake
This recipe is adapted from Tessa Huff‘s rhubarb ginger layer cake recipe. I can literally take no credit for this, she’s done all the heavy lifting for you in her recipe. I only exchanged the cake flour for my own and used lemon juice instead of OJ for the citrus.
I had wanted to challenge myself with a Swiss meringue buttercream, which wept the first time I made it. The second time brought a modicum of success but the real reason I wanted to write about this cake is that it was unlike anything I have ever tasted.
Rhubarb and ginger make this subtle, crisp flavor that begs another mouthful. Think strawberries, green apple, ginger, lemon, and floral notes – that’s the flavor profile of this cake. Absolutely dreamy! If you’re looking to make an elegant, delicate and edgy layer cake, this cake will absolutely top the list.