Food & Photo
Watch loved ones’ faces light up with delight when you serve this easy brioche butter cake stuffed with fresh rhubarb
Rhubarb Brioche Cake
Active time: 45 min. Total time: 9½ hrs. Serves: 12
- 2 tsp. instant yeast
- ½ cup milk, warmed
- ½ cup sugar, divided
- 4 eggs, at room temp. and divided
- 3 cups flour
- 2 sticks butter, at room temp. and divided
- 1 lb. rhubarb, sliced into 1" pieces
- 1 tsp. vanilla extract
- 1 orange, zested and juiced
Step 1. Using electric mixer fitted with dough hook on low speed, mix yeast, milk, 1⁄4 cup sugar, 3 eggs, flour and 1 tsp. salt until combined. Increase speed to medium-high; beat in 13⁄4 sticks of butter, adding 1 Tbs. at a time, 8 min. or until dough is smooth and glossy. Cover with damp cloth; let rise in warm place 2 hrs. or until doubled in size. Chill at least 4 hrs.
Step 2. In pan over medium heat, melt remaining butter; add rhubarb, vanilla extract, 1 Tbs. orange juice, 1⁄2 tsp. orange zest and remaining sugar. Cook 5 min. or until rhubarb has softened slightly.
Step 3. Punch down dough; divide into 2 pieces. Press half into greased and lined 9" springform pan. Spread with rhubarb mixture. On floured surface, roll out remaining dough to 9" circle; place over rhubarb layer. Cover; let rise in warm place 2 hrs. or until doubled in size.
Step 4. Heat oven to 400°F. In bowl, whisk remaining egg, then brush over dough. Bake 10 min.; reduce heat to 350°F and bake 30 min. more or until golden brown. Sprinkle with powdered sugar before serving, if desired.