Rhubarb Cream Cake
recipe

A delicious and refreshing dessert that combines sweet and tart flavors, perfect for summer gatherings or coffee breaks.
Preparation Time: 1 hour
Serving Size: 8-10 servings

Ingredients:

- 3 tbsp all-purpose flour
- 0.5 dl sugar
- 2 tsp rhubarb pieces
- 1 tsp cardamom
- 1 dl baking powder
- 4 eggs
- 2 dl melted margarine
- 0.5 dl apple juice for soaking
- 3 strawberries
- 2 dl heavy cream
- 2 dissolved gelatin sheets

Instructions:

1. Soak the gelatin sheets in plenty of cold water.
2. Whip the eggs and sugar in a bowl until the mixture is light and fluffy.
3. In a separate bowl, mix the dry ingredients (flour, cardamom, baking powder) together and gently fold them into the egg-sugar mixture.
4. Add the melted margarine and mix until smooth.
5. Pour the batter into a greased baking pan and bake in a preheated oven at 180°C (350°F) for about 25-30 minutes.
6. Allow the cake to cool and soak it with the apple juice.
7. Whip the heavy cream and incorporate the dissolved gelatin sheets.
8. Fold in the rhubarb pieces and strawberries into the cream mixture and mix well.
9. Spread the filling over the cooled cake and refrigerate for at least 2 hours before serving.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 4 g
Carbohydrates: 30 g
Fat: 12 g
Fiber: 1 g

Reviews: 3.83 (4640 reviews) ★★★★★ share