Description
This delightful Rhubarb Biscuit Cake combines the tartness of rhubarb with the sweetness of fresh strawberries and cream. Perfect for spring, it’s a light and airy dessert that everyone will love.
Ingredients
Scale
- 4 large eggs
- 130g (about 2/3 cup) granulated sugar
- 1 teaspoon vanilla extract
- 130g (about 1 cup) all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 50g (about 1/4 cup) unsalted butter, melted
- Zest of 1 lemon (optional)
- 500g (about 1 lb) rhubarb, washed, trimmed, and cut into 1-inch pieces
- 100g (about 1/2 cup) granulated sugar (adjust according to the tartness of rhubarb)
- 1 tablespoon cornstarch
- Juice of 1/2 lemon
- 400ml (about 1 2/3 cups) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 250g (about 1/2 lb) fresh strawberries, hulled and halved
- Mint leaves (for garnish, optional)
Instructions
- Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper to prevent sticking.
- In a large bowl, beat the eggs and sugar with a hand mixer for about 5 minutes until the mixture is light and frothy.
- Add the vanilla extract and mix well. The mixture should be airy and light.
- In a separate bowl, combine the flour, baking powder, and salt. Sift the dry ingredients into the egg mixture and gently fold to maintain the airiness.
- Melt the butter and add it along with the lemon zest (if using) to the batter. Stir until everything is well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes until golden brown and a toothpick comes out clean. Be careful not to overbake to avoid a dry texture.
- While the cake cools, prepare the rhubarb filling. Cook the rhubarb with the sugar, lemon juice, and cornstarch in a pot over medium heat for about 10 minutes until soft. Let the mixture cool.
- Whip the cream in a bowl until stiff and add the powdered sugar and vanilla extract. Gently fold to create a light cream.
- Once the biscuit cake has cooled, cut it in half. Spread the rhubarb filling evenly on the bottom half and place the top half back on.
- Generously spread the whipped cream over the cake and garnish with fresh strawberries and optional mint leaves. Serve the cake immediately or refrigerate until serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: To prevent the biscuit from becoming too dry, be sure not to bake it longer than necessary. Use a kitchen scale for accurate measurements, especially for flour, as too much can negatively affect the cake's texture. If preparing the cake in advance, store the cream separately to prevent it from soaking into the biscuit.