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Rhubarb, Pistachio and Salted Caramel Layer Cake

Claudia Brick
  • 180 minutes
  • Serves

INGREDIENTS

500 g

Rhubarb

4

Eggs

4 tsp

Baking powder

3/4 cup

Caramel above, salted

1 1/2 cups

Caster sugar

370 g

Castor sugar

400 g

Flour

2 tbsp

Sugar

1/2 tsp

Table salt

4 tsp

Vanilla

1/2 cup

Pistachio

3

cream + 1 tbsp

330 g

Butter

90 g

Butter, unsalted

500 g

Philadelphia cream cheese

1 cup

Yogurt, plain unsweetened

1/2 cup

Water