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Ingredients
- 1/2 lb rhubarb, sliced into 1/2" pieces
- 2 TBS granulated sugar
- 1/2 vanilla bean, split and scraped
- 1 batch of Swiss Meringue Buttercream (see recipe)
Details
Preparation
Step 1
1. Preheat the oven to 300F.
2. In a small baking dish combine the rhubarb, sugar, and vanilla bean. Cover the baking dish with foil.
3. Roast the rhubarb mixture for 15 minutes. Remove the dish from the oven and check for tenderness. The rhubarb should easily fall apart when tested with a fork.
4. Once the rhubarb is tender transfer to a blender and puree. Let the mixture cool completely before using or transfer to the freezer and store for up to 3 months.
5. Make one batch of the Swiss Meringue Buttercream. Leave the finished buttercream in the stand mixer bowl.
6. Switch out the whisk attachment for the paddle attachment and begin to add the rhubarb puree. Begin by adding 1/4 cup of the rhubarb puree and mixing on medium-high speed. Add more rhubarb puree 2 tablespoons at a time until when tasted the rhubarb flavor carries the whole way through and you can no longer taste butter.
Makes enough buttercream to frost an 8" layer cake.
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