Rhubarb Cream Cake Recipe
Guide or Summary：RhubarbCreamCakeRecipe for Rhubarb Cream CakeTitle: "Rhubarb Cream Cake: A Delightful Blend of Tangy and Creamy"RhubarbIn the heart of spri……
Guide or Summary：
Title: "Rhubarb Cream Cake: A Delightful Blend of Tangy and Creamy"
Rhubarb
In the heart of spring, few flavors are as tantalizing as the crisp, tart taste of rhubarb. This versatile vegetable, often paired with sweet ingredients like sugar and vanilla, brings a refreshing contrast to rich desserts like cream cake. In this recipe, we'll explore how to harness the unique qualities of rhubarb to create a dessert that is both indulgent and invigorating.
Cream
Cream, with its velvety texture and rich flavor, is the perfect complement to the tangy notes of rhubarb. In this recipe, we'll use both whipped cream and cream cheese to add a luxurious, creamy layer to our cake. The whipped cream will provide a light, airy texture, while the cream cheese will lend a tangy, slightly sweet flavor that pairs wonderfully with the rhubarb.
Cake
The foundation of any great dessert is a solid cake base. In this recipe, we'll use a classic vanilla cake as the canvas for our rhubarb cream filling. The cake will be moist and tender, providing the perfect backdrop for the creamy rhubarb filling that will top it off.
Recipe for Rhubarb Cream Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
7. While the cakes are cooling, prepare the rhubarb filling. In a medium saucepan, combine the chopped rhubarb, 1/2 cup sugar, 1/4 cup flour, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened, about 15-20 minutes.
8. Remove the rhubarb mixture from the heat and let it cool to room temperature.
9. In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
10. In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until well combined.
11. Gently fold the cooled rhubarb mixture into the cream cheese mixture until well combined.
12. To assemble the cake, place one cooled cake layer on a serving plate. Spread half of the rhubarb cream mixture over the top. Top with the second cake layer. Repeat the process with the remaining rhubarb cream mixture.
13. Chill the cake in the refrigerator for at least 2 hours, or until set.
14. Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges of the cake and on top, if desired.
This Rhubarb Cream Cake is a perfect blend of tangy rhubarb and creamy goodness. It's the perfect dessert for any occasion, whether it's a springtime gathering or a cozy evening at home. The combination of the moist vanilla cake, the rich cream cheese filling, and the vibrant rhubarb topping make this cake a true standout. Enjoy!