Claire Saffitz Makes Rhubarb Cake | Dessert Person
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- Опубликовано: 18 июн 2024
- Claire Saffitz Makes Rhubarb Cake | Dessert Person
Let me tell you a story about rhubarb. It’s a vegetable -- a stalk more specifically -- that grows every spring and has a piercing tart flavor and pretty ruby red hue. Some people don’t like the flavor, but those people don’t get what a special flavor and texture it has! In this rhubarb cake, Claire uses it three ways -- placed in decorative rows on top, cooked down into mush and incorporated into the batter, and chopped and folded into the cake. It’s a celebration of rhubarb, a harbinger of warm weather and an inspiration to dessert people everywhere.
#ClaireSaffitz #Baking #Cake
Rhubarb Cake
Special Equipment:
4 1/2 x 8 1/2 inch loaf pan, measured from the top
Ingredients:
1 pound (454g) rhubarb stalks
Butter and demerara sugar for the pan
1 3/4 cups all-purpose flour (8 oz / 228g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
3/4 teaspoon Diamond Crystal kosher salt
1 1/4 cups granulated sugar (8.8 oz / 250g)
1 stick unsalted butter ( 4 oz / 113g) melted and cooled
2 large eggs (3.5 oz / 100g)
1 1/2 teaspoons finely grated orange zest
1/3 cup plain whole-milk Greek yogurt (2.8 oz / 80g)
1 teaspoon vanilla extract
Demerara sugar, for sprinkling the top.
0:00 Start
0:11 Intro to Rhubarb Cake
0:28 Dessert Person Intro/Animation
0:46 Claire Talks About Rhubarb
2:00 Ingredients and Special Equipment
2:46 Prepare The Pan
4:52 Prepare The Rhubarb
6:28 Make The Compote
9:15 Build The Cake
15:56 How To Bake Rhubarb Cake
17:46 Slice & Taste!
19:35 Return of Penelope as Rhubarb/Moose as Croissant
Sorry... Cabin Next Week. :)
Thanks for watching!
Find Dessert Person Online: www.dessertperson.com
Claire Saffitz on Instagram: /
Dessert Person Merchandise: www.dessertperson.com/buystuf...
For Other Penguin Random House Books: www.penguinrandomhouse.com/
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar 
Хобби
Chickens. Coming soon.
Mmmmmm chicken
Chicken Rhubarb pot pie? 😳
Yummy I love chicken
I think this means we get to SEE her live chickens.
Claire Saffitz x Chicken Person or Claire Saffitz x Dessert Chicken?
"Sugar's a wet ingredient Vinny, we know this", has such a strong primary school teacher energy.
Vinny uses round scissors and berol handrwiting pens.
@@jpjapers fuck those pens were terrible
Do NOT bake with paste!
@@gethinthomas5135 Its all about those blue fineliners
@@jpjapers 😂😂
claire: *uses store-bought vanilla extract*
me: girl is everything okay
i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
I'm loving that we get to hear more of Vinny.
What I like about Claire is how authentic she feel. She's not the hyper active ones that tries to make funny quips and jokes all the time. She's just natural.
*Stares in Al*son Rom*n *
Yes, I like her because she is who she is. None of the usual torture many women force themselves through to get in front of a camera. It's just her skills and her. ❤
Exactly!
We need a “What Vinny Learned” video where he shares pro tips and spills tea
Yessss
It'd be good to learn from someone closer to our level.
For the longest time I thought the title song lyrics were "du dudu dududu dudu she's a person", and I'm just gonna continue singing that.
Love it!
i thought it said ‘these are for fun’
Just laughed so hard I drooled. Ohhhh wow thanks for that. So funny. 🤣
i thought it was "these are her son" for way too long
Cry laughing
"Sugar is a wet ingredient, Vinny" should be a merch!
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.”
You would heavily judge that person.
@@aclonymous Joke's on you, I heavily judge *all* people.
YES
Definitely on some cookware: towels, aprons, maybe measuring cups.
Claire: Sugar's a wet ingredient, Vinny. We know this.
Me looking away: Yea... We all knew this
“Let’s talk about what rhubarb is, cause I think people don’t really know.”
Thank you. At this point I was too embarrassed to ask 🤣
When I was a kid, we would get a little container and put sugar in it and run across the lawn over to the rhubarb plants in early summer, pick a stalk, and eat it by just mashing the end of the stalk into the sugar and biting it off. This is the correct way to eat rhubarb.
....and wear the leaves for hats! Haven't thought of this for 50 years..☺
Ah, the memories of simpler times!
Memories of my childhood!
Same!
Gonna do this, thanks.
satan works hard.
but chicken-running claire works harder
Can we just appreciate Vinny filming in a nearly 90 degree apartment while smelling all the baked goods constantly?
Props to the editor Kyu for this video, it started with the nail, but when we got to the hands claping noise i lost everything, congratulations
not even 10 seconds in and it’s already out of context material
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet!
I'm baking through Dessert Person this summer and this was my first recipe!
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here.
It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :)
*coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
I love how Claire leaves in all her mistakes or less than best choices. It's so real. I'm here for it! :-)
I love how Claire has the same problems as we do and she executes her ideas just as we would. The whole can situation 😂😂😂
yes, absolutely!
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it.
Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
Rhubarb crumble is my favourite.
I needed this, this morning.
I veganized this recipe and it was so good! I used two flax eggs, vegan greek yogurt, and vegan butter.
Think I'll be making this, I normally make Rhubarb Crumble with my Rhubarb. You can used the leaves to give your pots a "spring clean" - boil leaves in water in the pan, and the acid's released remove water marks and leave the pan shiny :)
I am appalled why Claire didn't use her own vanilla extract...
Literally came here for this. I need to know WHY
Same
I wondered that too!
YES!!!
She said it went bad
The editing of this episode was top-notch-super funny but not distracting.
0:07 Claire doing Naruto run. Love.
Liking solely because Claire imitated a chicken running.
Just bought your book, Claire! So excited to try the recipes!
Also I'm excited to see the guests planned for Dessert People
I made your rhubarb cake this week and it was soooo freaking good.
I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious
I thank you for your existence
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
I just got my copy of Dessert Person! It's so beautiful and wonderfully written, but it's also nice to have these videos to do a bake along with Claire!!
I’m from the Philippines and your videos come out at night in our time here. All I can say is your videos are absolutely the best way to end my day. Thanks, Claire for another great video!
The nicest thing I've ever seen in a recipe!: "measured from the top'. Very thoughtful of you. Thank you!
🌹😊
When you live in the other side of the world, you are just entering winter, and you saw Claire making beautiful things with summer produce, and you can't wait 6 months until those produce are available where you live 😭
The red nail polish and the chicken run impression are killing me. I love em.
Anyway heya notif peeps! 🔔🔔
I love that you explain WHY you do what you do, including the chemistry. Thank you!
Claire’s comment of chickens coming soon seems so ominous for no reason 😭😭🗿
THE CHICKENS ARE COMING
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
Claire’s videos are such a wealth of information! I’ve been baking for years and I still learn something new each time!!
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
My favorite time of the week :)
Claire is such a natural expert and her video editor is hilarious (the nail thing made me laugh) - I love Dessert Person
Love your channel, I decided to learn how to bake during quarantine and recently discovering your channel has been an amazing treat.
Thank you so much for your wonderful videos! I truly appreciate your thoughtful recipes as well as the artistry of the whole team. Love to you and kitties. 💓
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
Seeing this made my day!! Always perfect time to get a new recipe so I have time to shop things I’m missing and bake on the weekend!!
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
I love that you keep all the ‘keeping it real’ moments, in the video!
I got my copy a week ago and I already made the cookie recipe and received very nice compliments. Thank you Claire!!
Cabin episode next week, my body is ready.
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
I noticed the same thing!
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o)
Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
I could watching this forever. So calming.
nothing brings me more joy than these videos
The editing on this one is brilliant
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
I made this for my mum who’s a huuuuge rhubarb fan, she loved it and so did I! Make this cake!!
Thank you for this. Love rhubarb…never thought to put compote in a cake. Will definitely be making this.
Hi Claire! My boyfriend and I humbly request a video for the All Allium Quiche recipe. We love everything we’ve made from your book so far, but I am intimidated by the warning paragraph ahead of that particular recipe (lol) and would love a video to help us tackle it. Thank you so much you’re so amazing xoxo
Such a lovely cake Claire! Thank you for sharing.
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
Maybe you could get it canned or bottled somewhere. You would probably have to modify the recipe to account for the extra water. Good luck!
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
Thank you for this recipe 😊
Rhubarb + strawberry is POWERFUL
I feel like not enough comments are talking about the editing at 9:55.
Editor's cat cam was cute
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
I just made this and it turned out amazing!! I have never cooked with rhubarb before, so I was a little nervous. With your direction, it was very simple! I always thought rhubarb needed to be paired with another fruit, but after trying this, I think it is actually better on its own:) Thanks Claire!
Dessert person is honestly my favourite book to read rn
Yesterday I made this cake exactly as written and it is SO good! There's nothing like making a new recipe and trying it out on your guinea pig friends. I wasn't sure how it would go over with our guests so I made a strawberry blueberry sauce to serve with it. It didn't need the sauce, it is perfect as is. We loved it!
Precise, methodical and hilarious.
Ooh, I love this recipe from the book and have made it several times. 100% the same experience where I test it several times, put it back into the oven and still end up with an underdone center. No matter, my girlfriend loves that part and the cake is all together lovely.
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
the "hullo" at 9:38 just brought my love for Claire to its next level
Luv your recipes - thank you - this cake def worth making
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
I bought your book yesterday and made this last night! So good!
Yeayyy it’s finally my favorite time of the week!
My copy of Dessert Person arrived today, I'm so excited to get stuck in to the recipes 😋.
This is my favorite way to start the day! Can't wait to try another one of Claire great recipes! 🥰🥰🥰
What a stunning outcome! I have freshly chopped and frozen rhubarb. Looking forward to trying this !
This recipe looks amazing! Can’t wait to bake this one
after watching these i had to buy the book i’m super excited for it to come
This cake looks gorgeous! I always look forward to Thursdays :)
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch)
( i also used a bit less orange zest to taste the rubarb more)
How are there no comments about the editor's rhubarb kitty and croissant kitty??? They made my entire day 🥺
Just LOVE this channel and everything about it. 😍
Lucky! I just got my Dessert Person cookbook and I was going to make the rhubarb cake recipe from it! This showed up just in time.
I made this the other day and it's sooooo good my family absolutely loved it! Thanks Claire!
You used to live 19 minutes away from where I'm growing up in St.Louis. Claire love your content keep it up
Whenever I hear Rhubarb I remember that old book/movie about a cat named Rhubarb who inherits a baseball team.
Ripe for a remake no doubt.
Great recipe! Came out incredible!
Love these videos, always looking forward to a new one
I thought this said “Reuben Cake” at first and it really looked like a sideways Reuben sandwich in the thumbnail 🤪😅
That's way more Ordinary Sausage content than Claire hahaha
Glad I'm not the only ons
I honestly clicked on this thinking it was a pastrami sandwich ...
I saw a really thick slice of bacon at first…
@@Mike_Hogsheart Same, I seriously thought the top of the cake was a slab of bacon.
I just made this cake, and it is just about the best thing I have ever tasted. So, thank you.
Rhubarb and custard is a classic combo that I've discovered since moving to the UK!
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
I've never clicked faster, srsly. Always look forward to Claire!!!
Always excited for thursdays!