Rhubarb and Orange Icebox Cake
Inspired by techniques from King Arthur Baking.
Stacks of light vanilla biscuits are sandwiched with a tangy orange-scented rhubarb filling, then coated in softly whipped cream for a pretty, fridge-set dessert.
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Method
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Equipment
- 2 baking trays
- baking paper
- mixing bowls
- teaspoon or small scoop
- glass
- wire rack
- medium saucepan
- whisk or mixer
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 459 kcal |
| Protein | 3.7 g |
| Carbohydrate | 46.4 g |
| of which sugars | 28.5 g |
| of which free sugars | 26.5 g |
| Fat | 29.3 g |
| of which saturates | 18.5 g |
| Fibre | 1.6 g |
| Salt | 0.53 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Biscuits
- 1 tbsp vanilla
- 1½ tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 150 g caster sugar, plus a little for pressing
- 225 g unsalted butter, at room temperature
- 240 g plain flour
Filling
- 480 g rhubarb, in 1 cm dice
- 150 g caster sugar 100 g + 49 g
- 1 pinch ground nutmeg
- 14 g orange zest
- 1 tbsp cornflour
- 2 tbsp cold water
Cream
- 455 g double cream
- 12 g caster sugar about 1 tbsp
- 2 tsp vanilla
- 100 g strawberries, to garnish (optional)
- 1
Mix. Grease or line 2 baking trays. Stir together the 1 tbsp vanilla, 1½ tsp baking powder and ¾ tsp fine salt, then beat with the 149 g caster sugar and 227 g soft butter until smooth, mixing in the 240 g plain flour until a dryish dough comes together.
- 2
Shape. Scoop 1 tsp portions of dough spaced 4 cm apart on the lined trays and flatten each to 6 mm using the base of a sugared glass.
- 3
Bake. Bake at 150 °C for 20-25 min until very light golden, then cool completely on a rack.
- 4
Simmer. Simmer the 482 g rhubarb with 100 g caster sugar, the nutmeg and 14 g orange zest for 15-20 min until some liquid cooks off, then stir in the cornflour mixed with 49 g sugar and 2 tbsp cold water and boil until thick and no longer cloudy, and cool completely.
- 5
Whip. Whip the 454 g double cream with 1 tbsp caster sugar until tracks show, then add 2 tsp vanilla and whip to a stiff, smooth cream.
- 6
Sandwich. Sandwich stacks of 4 biscuits with 1 tbsp rhubarb filling between each layer.
- 7
Assemble. Lay the stacks on their sides in a row or ring on a plate and cover every surface with the whipped cream.
- 8
Chill. Chill for at least 4 h or overnight, garnishing with strawberries if using.
Storage
Keeps in the fridge for up to 1 week with the cut sides covered.
