Rhubarb and Watermelon Cake
Rhubarb and Watermelon Cake

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, rhubarb and watermelon cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Here i am attempting to recreate the famous strawberry and watermelon cake by #blackstarpastry However, the ingredients are not the same as the recipe. Rhubarb and Watermelon Cake Here i am attempting to recreate the famous strawberry and watermelon cake by #blackstarpastry However, the ingredients are not the same as the recipe. fenny lim Adelaide, Australia. See great recipes for Rhubarb and Watermelon Cake, Coconut Rhubarb Cake too!

Rhubarb and Watermelon Cake is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Rhubarb and Watermelon Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have rhubarb and watermelon cake using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Rhubarb and Watermelon Cake:
  1. Prepare 3 stalks rhubarb (cleaned and cut)
  2. Prepare 2 tbsp sugar
  3. Make ready 2 tsp lemon juice
  4. Get 50 gr sugar
  5. Prepare 100 ml water
  6. Make ready 2 slices white bread (trimmed and cut to round size)
  7. Make ready watermelon (cut to round size and pat dry)
  8. Prepare 250 ml heavy cream
  9. Take 2 tbsp sugar
  10. Make ready 2 tsp rosewater
  11. Take orange zest

Cover; blend on high speed until pureed. The strawberry jello in this cake is mixed together with chopped fresh rhubarb, and lends a light strawberry flavour to the rhubarb layer. In a large bowl, add the sliced rhubarb. Zest the lime and set the zest aside.

Instructions to make Rhubarb and Watermelon Cake:
  1. Beat the heavy cream, 2 tbsp sugar, rosewater and orange zest together till stiff peaks form
  2. Add 50 gr sugar and 100 ml water to saucepan, bring to boil and turn to medium heat for reduce the liquid to half
  3. Heat a pan, add rhubarb, 2 tbsp sugar, lemon juice stir well, cook on low heat till rhubarb soft and take off from heat.
  4. With cake mould, lined with baking paper, place white bread underneat, brush sugar syrup, then add cream
  5. Place watermelon then add more cream, then cover with white bread add brush with sugar syrup and cream
  6. Top with rhubarb compote

In a small saucepot, bring the honey and water to a simmer until it is full incorporated. The cake is tender and tastes like vanilla, then you get scrumptious bites of the tart rhubarb with the brown sugar topping, oh my it's cake heaven. This cake will definitely be on my baking go-to list for years to come. Aside from a snacking cake, I think it would be perfect for brunch served alongside eggs, bacon and fresh fruit. Give a simple cake some Fourth of July flair: Place star-shaped cookie cutters on the iced cake and sprinkle on blue and red sanding sugar.

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