Rhubarb Raspberry Lavender Cream Cake

 

Revel in the flavors of spring with an exquisite Rhubarb Raspberry Lavender Cream Cake. Layers of delicate vanilla cake, tangy rhubarb raspberry lavender jam, and luscious whipped cream come together in perfect harmony over the top of sugar-dusted, fresh rhubarb from the garden. This is a divine dessert (or snack or breakfast) that's as delightful to look at as it is to taste. It’s not too sweet, but neither too tart, truly encompassing the aromatics of raspberry and lavender.

 

Rhubarb Raspberry Lavender Cream Cake

3 cups fresh rhubarb stalks, cut on a bias
¼ cup raw sugar
1 ½ cups Rhubarb Raspberry Lavender Jam
2 cups heavy whipping cream
2 Tbs. white sugar
2 tsp. vanilla extract
½ recipe Vanilla Cake (reserve the excess cake batter from the full recipe or overflow for cupcakes)

¼ cup powdered sugar
2 tsp. dried lavender

Preheat the oven to 350°F.

Line a 9” cake pan with parchment paper.

Toss and sprinkle with a bit of raw sugar.

Arrange the sliced rhubarb into chevron-like shapes.

Sprinkle with more sugar.

Top with a smooth layer of Rhubarb Raspberry Lavender Jam.

Set aside and then whip the heavy whipping cream with sugar and vanilla until stiff peaks form. Spread this over the jam layer.

Finally, prepare the Vanilla Cake batter and pour that over the whipped cream layer. (Reserve excess batter and bake into cupcakes).

Place the prepared cake pan on a baking sheet for overflow, and bake for 40-50 minutes, checking every 5 minutes after the 40-minute mark, until golden brown.

Remove from the oven and cool for several hours before inverting onto a large plate.

Remove the parchment layer and chill for another few hours.

Sprinkle with powdered sugar and dried lavender to present, slice, and serve.

Vanilla bean ice cream is a great accompaniment.