Go Back
Print
White cake with layers of rhubarb curd topped with mint leaves, edible flowers, and raspberries.

White Cake with Rhubarb Curd

A pretty summer cake made with layers of white cake, alternating with layers of sweet and tangy rhubarb curd.

Course Dessert
Cuisine American
Keyword cake, curd, rhubarb
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10

Ingredients

For the cake

  • 1 box white cake mix (we used Betty Crocker Super Moist White Cake Mix)
  • 1 cup whole milk
  • 1/2 cup butter, melted
  • 3 egg whites

For the rhubarb curd

  • 1 pound fresh rhubarb, cut into slices
  • 1/4 cup fresh raspberries
  • 1/4 cup water
  • 1/2 cup sugar
  • juice of 1/2 lemon
  • 3 egg yolks
  • 1 tsp corn starch

For the frosting

  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

For the garnish

  • raspberries
  • mint leaves
  • assorted edible flowers

Instructions

For the cake

  1. In a large mixing bowl, combine the cake mix, milk, melted butter, and egg whites. Using an electric beater, beat on medium high for two minutes.

  2. Add 1/3 of the batter to a greased 8-inch springform pan. (If you have more than one pan, you can bake all three layers at once. Otherwise, bake one at a time, making three layers altogether. Bake at 350 degrees for 25 to 28 minutes, or until light golden brown on top. A cake tester should come out clean. Set the cake layers aside to cool on a cooling rack.

For the rhubarb curd

  1. Combine the chopped rhubarb, raspberries, water, sugar, and lemon juice in a medium saucepan. Heat over medium-high heat until boiling, reduce to a simmer and simmer gently for 10 to 15 minutes, or until rhubarb is soft.

  2. Remove rhubarb mixture from heat and blend in a blender or food processor. Return the mixture to the saucepan, reserving about 1/3 to 1/2 cup of the mixture to set aside.

  3. Combine the reserved mixture with the egg yolks and the corn starch; whisk together thoroughly.

  4. Begin heating the mixture in the saucepan until it again comes to a boil. Reduce heat to a simmer. Slowly add the rhubarb/egg yolk mixture in with the rhubarb in the saucepan, whisking constantly for 2-3 minutes so that no lumps form. Continue simmering for about 10 minutes, stirring frequently, until the mixture is reduced and thick. Remove from heat and set aside to cool. Chill for several hours before using on the cake.

For the frosting

  1. In a medium mixing bowl, mix together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Set aside.

To assemble the cake

  1. Have the (cooled) cake layers, the (chilled) rhubarb curd, and the cream cheese frosting all ready and at hand. Trim two of the three cake layers, if necessary, so that they are completely flat on top.

  2. Place the first cake layer on desired cake plate. Spread a 1/2 inch thick layer of rhubarb curd on top. Place the second cake layer on top, and repeat, spreading with another layer of rhubarb curd. Place the final layer on top, and spread with cream cheese frosting. Decorate with raspberries, mint leaves, and edible flowers. Serve immediately, if possible, or else chill until ready to serve. Serves 10.