Today, I have a recipe for you for a butter cake with rhubarb and cream. Usually, when I make butter cakes with fruits, I only decorate them with icing sugar. This time, however, I decided to combine the quite sour taste of rhubarb with the sweetness of dulce de leche cream. I liked this flavour combination very much and I think it hit the spot. I recommend you the following recipe for butter cake with rhubarb and dulce de leche cream and I hope you will find this cake as tasty as I do.
Ingredients for butter cake with rhubarb and dulce de leche cream.
- 250 g rhubarb
- 100 g butter
- 180 g icing sugar
- 300 g all-purpose flour
- 4 eggs of size “L”
- 150 ml milk
- 1 teaspoon of baking powder
- 1/2 teaspoon of soda
Dulce de leche cream:
- 250 g mascarpone cheese
- 200 ml whipping cream (36%)
- 150 g dulce de leche
- edible flowers for decorating the cake
How to make butter cake with rhubarb and dulce de leche cream.
Butter cake preparation.
Wash, then dry the rhubarb and cut it into two-centimetre-wide pieces.
Put the soft butter into a bowl, add icing sugar, and rub it together for 6-7 minutes. Subsequently, add one egg at a time, while continuing to rub. Then, pour the milk in a slow stream and mix the whole thing with a hand mixer for a while. Sift the flour, baking powder and baking soda, then use a wooden spoon to combine the dry ingredients with the egg mixture. Do not add the flour all at once but in smaller batches.
Line a rectangular baking tin with baking paper, pour the cake batter into it and spread it evenly with a spatula. Arrange the rhubarb pieces on a well-leveled cake batter – do not press them down or squash them into the batter. Preheat the oven to 180 degrees Celsius and once it is hot, put in the cake tray. Bake the cake for 40 minutes, then remove the rhubarb cake from the oven and let it cool down.
Dulce de leche cream preparation.
Beat the cold cream until semi-stiff. Next, add the mascarpone cheese to it and beat them together for a few seconds, then add the dulce de leche cream. Continue whipping for a few more seconds until a fairly thick consistency is obtained.
Assembling of the cake.
Thoroughly cover the cooled rhubarb cake with the dulce de leche cream and decorate it with edible flower petals. Transfer the cake into the fridge for at least 4 hours.
Good to know when making butter cake with rhubarb and dulce de leche cream.
I used a rectangular baking tin measuring 20 by 30 centimetres.
The edible flower with which I decorated the cake is a blue cornflower. The cake can also be decorated with grated milk chocolate or drizzled with liquid dulce de leche.
I did not remove the cooled-down butter cake from the baking tin when I was spreading the cream on it. Instead, I took the covered cake out of the tin only once the cream on the cake thickened well in the refrigerator.
Do you like cakes with rhubarb? If so, try our recipe for Rhubarb cake with crumble.