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...
