Description
A delightful dessert featuring a soft sponge cake layered over caramelized rhubarb, topped with whipped cream and a rich toffee drizzle.
Ingredients
- For the caramelized rhubarb:
- 3 cups fresh rhubarb, cut into 1-inch pieces
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- For the sponge cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 tablespoon sour cream
- For the whipped cream:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For the homemade toffee drizzle:
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round baking dish or cake pan.
- In a bowl, combine rhubarb, brown sugar, melted butter, honey, vanilla extract, cinnamon, and lemon juice. Toss until the rhubarb is evenly coated.
- Arrange the rhubarb mixture in the bottom of the prepared baking dish. Bake for 10–12 minutes until slightly softened and coated in a syrupy caramel mixture. Remove from the oven and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat softened butter and granulated sugar for 3–4 minutes until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with milk. Mix gently until combined, then fold in the sour cream.
- Carefully spoon the sponge batter over the caramelized rhubarb. Spread evenly without disturbing the fruit too much.
- Bake for 30–35 minutes, or until the sponge is golden and a toothpick inserted into the center comes out clean.
- Beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to serve.
- In a small saucepan, melt butter and brown sugar over medium-low heat. Stir until the sugar dissolves. Slowly add heavy cream and simmer for 3–5 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla and salt.
- Allow the cake to rest for 10–15 minutes. Serve warm with generous spoonfuls of whipped cream and a drizzle of homemade toffee sauce.
Notes
- Choose firm, fresh rhubarb stalks for the best texture.
- Adjust the brown sugar slightly depending on how tart your rhubarb is.
- Avoid overmixing the sponge batter to keep the cake light and fluffy.
- Don’t overcook the rhubarb before adding the batter; it will continue cooking in the oven.
- Let the toffee sauce cool slightly before drizzling so it coats the cake beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg