Rhubarb Dome Cake with Lemon Cream
This Rhubarb Dome Cake with Lemon Cream is a stunning, showstopping dessert featuring a glossy rhubarb exterior, silky lemon cream filling, and a soft cake base. Perfect for special occasions, it combines elegance with bright, tangy flavors.
Equipment
- mixing bowls
- baking trays
- saucepan
- electric mixer
- spatula
- 2-quart bowl
- Plastic Wrap
Ingredients
- 5 stalks fresh rhubarb
- 5 tbsp granulated sugar
- 1 lemon (zest and juice)
- 2 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 8 oz cream cheese or mascarpone
- 3/4 cup powdered sugar
- 2 lemons (zest and juice)
- 1 1/2 cups heavy whipping cream
- 1 sponge cake or ladyfingers
Instructions
- Preheat oven to 375°F (190°C). Slice rhubarb and arrange on trays with sugar, lemon zest, and juice. Roast 12–15 minutes until tender. Cool and dry pieces.
- Cook chopped rhubarb with juices in a saucepan until thick and smooth. Stir in vanilla and lemon juice. Cool completely.
- Bloom gelatin in cold water for 5 minutes, then gently heat until dissolved. Cool slightly.
- Beat cream cheese with powdered sugar, lemon zest, and juice. Whip cream to soft peaks, add gelatin, then whip to medium peaks. Fold into cream cheese mixture and swirl in rhubarb compote.
- Line a bowl with plastic wrap and arrange roasted rhubarb pieces tightly along the interior.
- Fill with lemon cream mixture, smoothing and removing air pockets.
- Add sponge cake or ladyfingers on top as the base and press gently. Cover and chill at least 6 hours or overnight.
- Invert onto a plate, remove bowl and plastic wrap, and serve chilled.
Notes
Ensure rhubarb pieces are well dried before lining the bowl to avoid slipping. Chill the cake overnight for best structure and clean slicing. Use gelatin for stability or agar-agar for a vegetarian option. For variation, add strawberries or use Greek yogurt for a lighter filling. Always unmold confidently and slice with a cold knife for best results.