Here is an amazing recipe for a Rhubarb Cream Cake that will have everyone asking for more. Even people who don’t like rhubarb.
About a month ago, I met a lady that I see biking around the neighborhood a lot. Her name is Hilda and she’s a hoot. One day as we were riding I was talking about the Sweet Texas Caviar that I was making for a potluck. She told me about some old family recipes that I should try. She loaned me the recipe cards and gave me permission to post them here on my blog. The first one I tried was this Rhubarb Cake.
While I usually post cake recipes that utilize a mix, this is pretty straightforward and easy!
Rhubarb Cream Cake Recipe
This recipe calls for butter, flour, sugar, rhubarb, eggs sugar, salt, orange extract, vanilla extract and cream of tartar.
For the Crust
Soften the butter and mix with flour and sugar. Press into the bottom of a 9×13 baking pan. Bake at 350 degrees for 10-13 minutes.
For the Cream Filling
Chop the rhubarb. Mix all ingredients and pour on top of the baked crust. Return to oven for 50-55 minutes.
For the Meringue
Whip the ingredients together, adding the sugar 2 tbsp. at a time. Keep whipping until thick and peaks form. Spoon over cream layer and return to oven for 15-17 minutes.
Let cool completely before serving. Cover and store leftovers in the refrigerator.
I took this to a party and everyone was amazed. Even my hubby, who didn’t want to try rhubarb, loved it. I had to stay away from the dessert table!!
I could not get this rhubarb cream cake out of my brain, so I made a second one with blueberries. No special occasion for that one, so I took it to my daughter’s play practice and gave out pieces to the other parents.
Have you ever eaten rhubarb? Would you try this?
- 1 C butter
- 2 C flour
- 2 tbsp. sugar
- 5 C rhubarb
- 6 egg yolks
- 2 C sugar
- 4 tbsp. flour
- 1/4 tsp. salt
- 1 tsp. orange extract
- 1 C heavy whipping cream
- 6 egg whites
- 12 tbsp. sugar
- 2 tbsp. vanilla extract
- 1/4 tsp. cream of tartar
- Soften the butter and mix with flour and sugar.
- Press into the bottom of a 9x13 baking pan.
- Bake at 350 degrees for 10-13 minutes.
- Chop the rhubarb.
- Mix all ingredients and pour on top of the baked crust.
- Return to oven for 50-55 minutes.
- Whip the ingredients together, adding the sugar 2 tbsp. at a time.
- Keep whipping until thick and peaks form.
- Spoon over cream layer and return to oven for 15-17 minutes.
- Let cool completely before serving.
- Cover and store leftovers in the refrigerator.
Amount Per Serving: Calories: 11457 Total Fat: 667g Saturated Fat: 312g Cholesterol: 16579mg Sodium: 5275mg Carbohydrates: 904g Sugar: 615g Protein: 441g