I used to have nightmares about parfaits…. seriously. Mass producing these layered goodies daily at a bakery can really get to a person. Mounding chunks of semi-frozen pound cake into plastic cups, hurriedly sprinkling on the berries, squirting on the whipped cream, and slamming a plastic lid on top to squish all the contents into place. It was sad.
Parfaits are meant to be made with lots of love, and each layer should be thoughtfully designed. You want every other bite to hit a sweet berry, making your eye’s light up. A fun little surprise in every spoonful. Your whipped cream, light and refreshing in the hot as hell summer, should be clinging to your moist cake. Oh my….it can be so good. Parfaits are meant to be eaten out of tall sexy glasses, with delicate little spoons. The stem of the glass cupped in one hand and leaning back in your lounge chair after a hot BBQ…. they must be eaten while peacefully smiling.
Parfaits are meant to save the day.
So when I made this incredibly amazing bunt cake from Honey and Jam, flipped it….and only have the desert popped out of the pan….I did not cry. I did not throw out the little chunks of lemony rhubarby deliciousness. I took a deep breath, reached into my cupboard….and pulled out a sexy tall glass. The fact that I made these of my own free will means that I have gotten past my haunting memories of that bakery. It also means that I have a twisted sense of humor because these parfaits were intended for a gathering of friends who have all endured the wrath of mass producing these goblets of goodness.
Lemon Buttermilk Rhubarb Berry Parfait
1 Pint Heavy Whipping Cream
1/4 Cup Powdered Sugar (if you want it sweeter at the end, just add some more!)
1 &1/2 Teaspoons Vanilla Extract
In a mixer whip your cream on medium high until it starts to come together a bit. Add your powdered sugar, and whip until soft peaks form. Not too droopy! Add your vanilla, and whip for about 5 more seconds. If you overwhip, you will get butter…and there is no going back from there!
2 & 1/2 Cups plus 2 Tablespoons All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Sea Salt
1 Cup Softened Unsalted Butter
1 & 3/4 Cups Sugar
Zest of 1 Lemon
1/2 Teaspoon Real Lemon Extract
3/4 Cup Buttermilk
1 Pound Thinly Sliced and Chopped Rhubarb!
Directions for Cake
Beat softened butter with sugar until pale and fluffy. Add one egg at a time, scraping the sides of the mixer in between eggs. Add your lemon zest and flavor. In a separate bowl sift all dry ingredients together, reserving 2 Tablespoons flour for later. Incorporate 1/3 of your dry ingredients into your buttery egg mixture. Now switch off between adding your buttermilk and flour to the mixture. Sprinkle the two tablespoons of flour over your separate bowl of chopped rhubarb. Mix around to allow your rhubarb to get coated. Now stir your rhubarb into the cake batter. Grease a 10 cup bunt pan or 2 bread pans (don’t use a super fancy intricate one if you are going to serve this bunt cake as the main dessert. This was my problem. Next time I am just going to make 2 bread loaves out of this), fill and pop in the oven at 350 degrees. Cook for 30 minutes. Rotate in the oven…then cook for about another 30 minutes, or until done. The bread loaves will take about 15 minutes less. Let cool completely. Flip.
Parfaits! Makes about 10-15 medium parfaits.
Take 2 small containers of berries (I used raspberries and blackberries) and rinse. Drain and dry a bit. Chop up about 5 strawberries. Mix all berries together.
Chop up your bread into 1 inch cubes. Put a few in the bottom of a sexy glass, sprinkle on some berries, pipe on some whipped cream…and repeat!! Layer it up as much as you want and share the love!