NYT Cooking: Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give y
This old-school frosting combines whipped butter with a thick vanilla custard, which gives it flavor, sweetness, and stability all at the same time. While it tastes like the creamiest vanilla soft serve, it's a buttercream with more than enough structure to support even the tallest layer cake. Its light simplicity is a natural match for dense and nutty European tortes, while that same fluffiness makes it equally well-suited to even a down-home Texas sheet cake.
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