I prepare this wonderful cake for brunches or whenever I have access to fresh rhubarb. also makes a wonderful presentation!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 2 cups finely crushed pretzels
- ⅓ cup dark brown sugar
- ¼ cup dry milk powder
- 12 tablespoons salted butter, melted
- 3 cups white sugar
- 6 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 grapefruit, zested
- ½ cup orange juice
- ¼ cup grapefruit juice
- ¼ cup bitter orange aperitif (such as Campari®)
- 2 tablespoons gin
- 2 tablespoons red vermouth
- 1 cup freeze-dried strawberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and line a 9×13-inch baking pan.
- Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl. Add butter to the bowl and toss to combine. Press the pretzel mixture into the bottom of the prepared pan.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool. Increase oven temperature to 350 degrees F (175 degrees C).
- Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl. Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth. Pour over the pretzel crust.
- Bake in the preheated oven until filling is set, 30 to 35 minutes. Cover with foil if filling starts browning too quickly. Cool completely on a wire rack, 20 to 30 minutes. Refrigerate until firm, about 1 hour.
- Pulse freeze-dried strawberries in a food processor until finely ground. Use a fine-mesh strainer to dust strawberry powder over the filling. Cut into 24 bars and serve.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 187 mg |
| Sugars | 29 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |