Simple no-bake rhubarb cake

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Today I want to share a simple, refreshing dessert. This time we'll prepare a no-bake rhubarb cake, combining a sponge layer base, rhubarb and strawberry jelly and light layer of whipped cream.

 

Fruit layer brings together two different flavours that are just perfect together. Lightly sour rhubarb contrasts with sweet jelly, making the dessert incredibly refreshing. Smooth whipped cream is the perfect background, while dark chocolate adds a bit of elegance. I think it's a mandatory spring dessert, and anyone can make it.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

  • 800 g rhubarb
  • 100 g sugar
  • 100 ml hot water
  • 2 packets strawberry jelly
  • 140 g sponge fingers
  • 300 ml whipping cream
  • 250 g mascarpone cheese
  • 1 tsp vanilla paste
  • 10 g dark chocolate

Method

  1. Put 800 g rinsed rhubarb, cut up into 3-4 cm chunks, into a large pot. Add 100 g sugar and 100 ml water. Stir through the contents of the pot shortly, only until sugar dissolves in water, and bring liquid to a boil. Cook rhubarb over medium heat for around 15 minutes until rhubarb breaks down and becomes uniform.
  2. Once you've got the right texture take pot off heat and add two packets strawberry jelly. Stir through the contents of the pot shortly, until jelly crystals dissolve, and set it aside until jelly starts thickening.
  3. Arrange a layer of sponge fingers in the bottom of a rectangular baking tin, 18 x 28 cm. Its bottom should be lined with baking paper, and its sides - with paper or acetate foil Transfer thickening jelly on top and spread it evenly across the whole surface. Put the baking tin into a fridge for around one hour, until the top becomes firm enough to be covered with whipped cream.
  4. Pour 300 g cold whipping cream (36%) into a large bowl and add 250 g cold mascarpone cheese, 30 g icing sugar and 1 tsp vanilla paste. Beat contents of the bowl with an electric mixer until stiff. 
  5. Transfer whipped cream on top of jelly layer and spread it evenly across the whole surface. Scatter some grated dark chocolate on top. Return the cake into a fridge for a few hours, for all layers to set.
  6. Enjoy!

Approximate nutritional value

100 g

  • 233 kcal
  • Carbs: 23 g 
  • Fat: 14 g
  • Protein: 3 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 252 kcal
  • Carbs: 25 g 
  • Fat: 15 g
  • Protein: 3 g
  • Fibre: 1 g

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