- Rhubarb Cream Cake
This creamy dreamy cake is the most delicious way you could ever enjoy rhubarb. This luscious custard atop a buttery crust combines the goodness of a custard pie with the unique flavor of rhubarb for a sweet treat that will wow your family and friends.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- FILLING:
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 2 T. sour cream
- 4 large eggs, room temperature, beaten
- 3-4 cups finely chopped fresh rhubarb
- FROSTING:
- 6 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 1/2 tsp salt
- 1 tsp. vanilla
- Directions
- 1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 9x9-in. baking pan. Bake at 350° for 10 minutes.
- 2. Meanwhile, for filling, combine sugar, salt and flour in a bowl. Whisk in creams, vanilla and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until filling is set, 40-45 minutes. Cool.
- 3. For topping, beat cream cheese until smooth. Add salt, sugar , vanilla ,whipped cream.Beat on high with whisk attachment until it doubles in volume. Add dollops on each piece , or frost the entire dessert. Cover and chill. Store in the refrigerator.
 |
| Whipped cream cheese frosting so light and airy...not overly sweet. |
