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Sunday, June 16, 2019


  • 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. 


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter

  • 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
  • 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.