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–+ servings
Gluten-free rhubarb cream cake

Rhubarb Cream Cake

Nicole Spiridakis
A soft and buttery Rhubarb Cream Cake that sandwiches honey-sweetened rhubarb compote and complemented by plenty of fluffy whipped cream.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 454 kcal

Ingredients
 
 

For the Rhubarb Compote

  • 1 pound rhubarb , trimmed and cut into ¼-inch pieces
  • ¼ cup honey

For the Cake

  • ½ cup unsalted butter , at room temperature, plus more for pan
  • ¾ cup all-purpose flour
  • ¾ cup spelt flour , or all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk

To Assemble

  • 1 cup heavy cream , whipped
  • ¼ cup strawberry jam

Instructions
 

Make Compote

  • Heat oven to 350℉. Place cut rhubarb in a baking dish, drizzle over the honey, and mix to combine. Roast until soft, about 25 minutes. Remove from oven, mix to fully break down the rhubarb, and set aside. You’ll need about 1 cup of compote for this recipe. Use the rest in yogurt, on toast … etc.!

Make Cake

  • Heat oven to 350℉. Butter the sides and bottom of an 8-inch round cake pan and line it with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Using an electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

Assembly

  • Spread the bottom cake layer with the jam, then top with ¾ cup of the rhubarb compote. Spread half the whipped cream over and top with the other cake layer. Spread the remaining ¼ cup rhubarb over the top layer and spread the remaining whipped cream over in an even layer

Nutrition

Calories: 454kcalCarbohydrates: 50gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 155mgSodium: 291mgPotassium: 265mgFiber: 3gSugar: 29gVitamin A: 999IUVitamin C: 6mgCalcium: 166mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!