Ciscoe recipe: Fresh Rhubarb Ice Cream Cake

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on April 13, 2013 at 3:23 PM

My mom used to make a version of this cake for birthdays and special Spring occasions and I have never forgotten how beautiful it looked and how incredibly delicious it was! The fabulous part is it is SO simple to prepare and what a perfect way to celebrate the first days of Spring! If you have a fancy dessert mold tucked away somewhere, this is a perfect time to get it out! (If it's large, you may want to double the ice cream recipe.)


(Serves 6-8)

6 cups thinly sliced rhubarb
1/3 cup granulated sugar
1 PCC bakery Angel Food Cake
3 cups real vanilla ice cream
Sweetened whipped cream for garnish
Strawberries for garnish

Place the rhubarb and sugar in a saucepan and simmer over medium heat, stirring frequently, until the rhubarb is very soft and saucy. It's okay if there are still chunks of rhubarb in it. Chill it thoroughly in the refrigerator or freezer.

Remove the angel food cake from its pan and cut about 10 slices, 1/4 inch thick or so. Now cut about 3/4 cup of small cubes from the cake that remains.

Place the ice cream into a large bowl and let it rest at room temperature for about 10 minutes to soften. Measure 2 cups of the rhubarb puree into the bowl and gently fold into the ice cream. It should be pretty evenly distributed, but it's okay if it still looks a little marbled.

Line the bottom of a loaf pan or small cake pan with slices of angel food cake. (Note: you may place a strip of parchment into the pan to help remove the cake later: see the video) Spoon half of the rhubarb ice cream into the pan. Scatter the cake cubes over the surface and top with the remaining ice cream. Place another layer of cake slices on top and wrap in plastic wrap. Freeze the cake for at least 6 hours. Overnight is best.

To serve: Cut around the outside of the cake with a sharp knife and wiggle/invert the cake out onto a chilled serving platter. If needed, you can dip the pan in hot water for a few seconds. Decorate the top of the cake with whipped cream and fresh strawberries.

Cut into individual slices and serve with additional rhubarb sauce and fresh strawberries.

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