Summer is here!
In the Northland friends and neighbors are enjoying a bumper crop of rhubarb. In our home, we are joyfully accepting all the excess from our loved ones.
This summer, we are indulging in more than our fair share of traditional pies, crisps and tart rhubarb sauces on our ice cream and in our oatmeal. We are also experimenting with new recipes for the fibrous fruit.
We found a winner with a simple recipe for Rhubarb Cake.
The recipe for our rhubarb cake is light, delicious and filled with all the great tastes of a Northern Summer including mixed berries and fresh cream.
As this cake bakes the cream forms a light custard layer on the bottom of the pan. Do not try to layer this cake. Instead bake in a 9 X 13 inch pan. A sturdy pan also makes the cake easier to bring to a backyard BBQ or a 4th of July picnic.
To make; layer rhubarb, extra sugar and a heavy whipping cream on top of your favorite white cake batter.
That’s it, all the lovely tastes of summer layered inside one delicious rhubarb cake.
This recipe is husband approved and adored by children. A printable recipe follows. Enjoy!
- 4-5 cups chopped rhubarb
- ¾ cup sugar
- 2 pints whipping cream halved
- white cake batter
- mixed berries for garnish
- Prepare your favorite white cake recipe.
- Pour batter into a prepared 9 x 13 inch pan. Do not use rounds. This cake will not layer well.
- Lightly distribute rhubarb evenly across the top of the cake batter
- Sprinkle sugar across rhubarb and batter
- Slowly pour 1 pint whipping cream across batter, fruit and sugar. Use the back of a spoon for a more gentle pour.
- Bake 50- 55 minutes at 350 degrees.
- Whip remaining pint of cream. When cool, spread whipped cream across the top of the cake and top with mixed berries.