Ingredients
Rhubarb Ripple
1½ cups (225 g) rhubarb, cut into ½-inch pieces
⅓ cup (65 g) granulated sugar
1 tablespoon (15 ml) water
1 teaspoon lemon juice
Pinch salt
Sakura Milk
1½ cups (360 ml) whole milk
15 g salt-pickled cherry blossoms, soaked and desalted
Mochi Batter
½ cup (113 g) unsalted butter, melted and cooled slightly
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
⅛ teaspoon almond extract
1½ cups (180 g) sweet rice flour (mochiko)
¼ teaspoon salt
1 teaspoon baking powder
Instructions
- Place the salt-pickled cherry blossoms in a small bowl of cool water and let soak for 20-30 minutes to desalt. Drain and gently pat dry.
- Make the rhubarb ripple. Place the rhubarb, sugar, water, lemon juice, and salt in a small saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes, until the rhubarb is very soft and glossy. Blend until completely smooth, then strain through a fine mesh sieve. Return the purée to the saucepan and cook over low heat, stirring, for another 2-4 minutes, until thickened enough to coat the back of a spoon. Cool completely.
- Make the sakura milk. Place the desalted cherry blossoms and milk in a small saucepan. Warm gently over low heat until steaming but not boiling. Cover and let infuse for 20 minutes. Strain and cool to room temperature.
- Heat the oven to 350°F. Line an 8×8-inch pan with parchment, leaving overhang on two sides.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and whisk until glossy. Whisk in the almond extract and cooled sakura milk.
- In a separate bowl, whisk together the sweet rice flour, salt, and baking powder. Add to the wet ingredients and whisk until completely smooth.
- Pour all of the batter into the prepared pan. Spoon the rhubarb purée over the surface in dollops.
- Use the tip of a knife to make a few long, gentle passes through the batter to ripple the rhubarb.
- Bake for 45-55 minutes, until the center is just set and the surface springs back lightly when touched.
- Cool completely in the pan, then lift out using the parchment and cut into squares.