| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr 20 min |
| Cook: | 25 min |
| Yield: | about 16 |
Ingredients
- 1/4 cup plus 3 tablespoons granulated sugar
- 2 tablespoons honey
- Pinch of salt
- 2 cups chopped fresh or frozen rhubarb, thawed if frozen
- 1/2 cup heavy cream
- 3 tablespoons mascarpone cheese or clotted cream, at room temperature
- 2 tablespoons confectioners’ sugar
- 8 slices pound cake or 8 crumpets
- Strawberry preserves, for spreading
Instructions
- Bring the granulated sugar, honey, salt and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Transfer 1 1/2 tablespoons of the syrup to a small bowl; set aside. Add the rhubarb to the remaining syrup; cook, stirring occasionally, until the rhubarb breaks down and the mixture thickens, 15 to 20 minutes. Let cool slightly, then transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
- Beat the heavy cream, mascarpone and confectioners’ sugar with a mixer on medium-high speed until stiff peaks form. Fold one-third of the cream mixture into the rhubarb mixture until just combined, then fold in the rest. Cover and refrigerate until cold, about 1 hour.
- Meanwhile, preheat the oven to 375 degrees F. Use a 2-inch-round cookie cutter to cut circles from the pound cake slices. Transfer to a baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately brush the cake rounds with the reserved syrup; let cool completely on the baking sheet.
- Spread a layer of strawberry preserves on the cake rounds. Transfer the rhubarb cream to a piping bag fitted with a large star tip. Pipe the cream onto the cakes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 125 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 14 g |
| Protein | 1 g |
| Cholesterol | 24 mg |
| Sodium | 70 mg |
Reviews
These are really delicious and so easy to make! A big hit with everyone, and beautiful to boot.
Honey-barbs!
“Frosty Cake Cones” Cute, nice for birthday parties!
very tasty
“DELIGANT RHUBIES”
VERY GOOD
VERY GOOD
Spring Fling
This is a lovely spring dessert, so good it’s a little cheeky.
“BARBY CAKES”!!!!!! : get it? Like baby cakes : but BARBY because of the rhubarb.
Berrylicous rhubarb wonderfuls
My name – “One-Bite Wonders”
I would name it “Bite Me Ruby Honey”