Rhubarb Miso Dream Cake

Ingredients

• ---FOR THE RHUBARB COMPOTE---
• 2 cups chopped rhubarb (¼-inch pieces)
• 3 tbsp maple syrup (or honey if maple syrup is not available)
• 1 tbsp water ½ tsp vanilla extract
• ---FOR THE CHIFFON CAKE---
• 6 large eggs, separated
• 1 cup granulated sugar
• ⅓ cup neutral oil (such as grapeseed or sunflower)
• ¼ cup white miso paste
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 1 ¾ cups cake flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp cream of tartar
• ---POACHED RHUBARB---
• 1 cup water
• ½ cup granulated sugar
• 2 cups sliced rhubarb (about 2 inches long, cut on a bias)
• ---FOR THE RHUBARB WHIPPED CREAM---
• 1 cup heavy cream, cold
• 2 tbsp icing sugar
• ½ tsp vanilla extract
• Remaining rhubarb compote (from above), chilled
• ---FOR THE TOPPING---
• ½ cup crushed pistachios

Directions

1. We’ll start this adventure with the rhubarb compote. In a small saucepan, combine the rhubarb, maple syrup, and water over medium heat. Cook, stirring occasionally, until the rhubarb breaks down and becomes jammy, about 8 to 10 minutes. Remove from heat, stir in the vanilla, and let cool completely (you can pop the bowl in the freezer for a quicker cool-down).
2. Preheat the oven to 325°F and line the bottoms of two 8-inch round cake pans with parchment paper. Do not grease your pans—you want the batter to cling to the sides so it can rise nicely. Set aside. 
3. In a large bowl, whisk the egg yolks with ½ cup of the sugar, oil, miso paste, vanilla, almond extract, and ⅔ cup of the cooled rhubarb compote until smooth.
4. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined—don’t overmix. A few streaks are totally fine.
5. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add the remaining ½ cup sugar and continue whipping until stiff peaks form (this takes about 3 to 4 minutes).
6. Take a big spoonful of the whipped egg whites and stir it into the batter to loosen it up. Then, gently fold in the rest, being careful not to deflate the volume. 
7. Divide the batter evenly between the two pans and smooth out the tops. Bake for 28 to 30 minutes, until the tops spring back lightly when pressed and a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully run a knife around the edge to loosen and invert onto a wire rack to cool completely.
8. To poach the rhubarb, combine the water and sugar in a small saucepan and bring to a simmer over medium heat, stirring until the sugar is dissolved. Add the rhubarb slices and lower the heat. Simmer gently for 4 to 6 minutes, just until the rhubarb is tender but still holding its shape. Use a slotted spoon to transfer the pieces to a paper towel–lined tray or wire rack to cool completely. You want them to be soft but not wet —no soggy cake toppings here.
9. Now, let’s make that rhubarb whipped cream. In a chilled bowl, whip the cream with the icing sugar and vanilla until soft peaks form. Add the chilled rhubarb compote and keep whipping just until it’s light, fluffy, and holds its shape. Think dreamy and cloud-like—stop before it gets too firm, or you’ll lose that swoopy magic.
10. Time to put it all together! Place one cake layer on a serving plate and spoon over a generous layer of rhubarb whipped cream. Top with the second cake layer and spread more whipped cream over the top. Decorate with slices of poached rhubarb and a shower of crushed pistachios.
11. Baker’s Note: This cake is best assembled the day you serve it, but all the components can be made a day ahead. Store the cake layers wrapped at room temp, the whipped cream and compote in the fridge, and the poached rhubarb in an airtight container lined with paper towel until you’re ready to top.