Name: Rhubarb-Mascarpone Mousse Cake
Cook time: 1 hour
Total time: 4 1/2 hours
Yield: Makes 8 to 12 servings
Ingredients: 1 cup all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 stick (4 tablespoons) unsalted butter, softened; 1/2 cup sugar; 1 large egg, at room temperature 30 minutes; 1 teaspoon vanilla; 1/3 cup whole milk; 1/2 cup strawberry or strawberry-rhubarb jam; 2 pounds rhubarb, cut into 1-inch pieces (8 cups); 1 1/2 cups sugar, divided; 1/2 cup water, divided; 3 teaspoons unflavored gelatin (less than 2 packages); 1 cup (8 ounces) mascarpone; 3/4 cup chilled heavy cream; 1 teaspoon vanilla; Vegetable oil for greasing pan; 1 1/2 teaspoons unflavored gelatin; 3 tablespoons water; 1 cup rhubarb syrup (see below); a few small strawberries, such as tri-star or wild strawberries with their leaves (optional); 1 (9-inch) round cake pan; 1 (10-inch) round spring-form pan with removable bottom

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Rhubarb-Mascarpone Mousse CakeChris Gentile

A yellow cake gets filled with jam then cleverly surrounded by a rhubarb mousse by using a larger spring-form pan as a mold. A jewel-like rhubarb glaze creates a finishing touch. If you have small, early tri-star or wild strawberries to garnish the top, so much the better!

Cooks' Notes:

•Mousse cake can be made 1 day ahead and kept chilled. Loosely cover with plastic wrap once glaze is set (use toothpicks to keep plastic wrap from touching glaze, if necessary).

Recipe notes

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