Waffle Cake with Rhubarb Compote and Fresh Strawberries

Would you like to taste spring? Then I have this waffle cake with rhubarb compote and fresh straberries for you. Seriously, a dream come true. When I tried the first bite, I was hooked, so much wonderful and tangy rhubarb!

You can serve this waffle cake for brunch, so for your mom on Mother’s Day it is perfect. But if you keep the rhubarb compote, waffles, and whipped cream separate, you may also take this cake to your next picnic or even to the beach. Just be sure to only assemble it shortly before eating and keep the whipping cream chilled.

I hadn’t baked a waffle cake yet, have you? Somehow I stumbled upon this idea on Pinterest  and was sold immediately. So why not go with the most classic spring flavors, which are rhubarb and strawberries? And since slowly the bikini season is coming up, I decided to reduce the amount of whipping cream in this dessert and instead increase the amount of fruit. A heaping 750 grams of rhubarb is used for this waffle cake. And only 100 grams of whipping cream. That’s my style of cake! Especially considering that I read somewhere that you should always eat rhubarb with some dairy products, due to the oxalic acid. Well, if this doesn’t mean waffle cake with both rhubarb compote AND whipping cream, I don’t know!

So let’s bake this together!

Print Recipe

Waffle Cake with Rhubarb Compote and Fresh Strawberries

Serves: One waffle cake with four waffles

Cooking Time: 40min preparation + 20min of baking

Ingredients

• Rhubarb Compote
• 750 grams of fresh rhubarb
• 150 grams of regular sugar
• 2 teaspoons of vanilla extract, see here how to make your own
• 
  
• Waffle Dough for about four waffles
• 100 grams of butter at room temperature
• 60 grams of regular sugar
• 1 teaspoon of vanilla extract, see here how to make your own
• 2 eggs at room temperature
• 180 grams of all-purpose flour
• ½ teaspoon of baking powder
• 175 milliliters of buttermilk
• 1 tablespoon of honey
• 
  
• 100 grams/milliliters of heavy cream
• A few fresh strawberries for garnish

Instructions

1

For the rhubarb compote wash rhubarb, take bad parts out and slice into pieces.

2

Mix with sugar and vanilla extract in a large pot and let sit for an hour, stirring occasionally. Then heat to medium heat and let simmer until rhubarb is soft (takes about 5-7min). Set aside and chill.

3

For the waffles cream the butter with the mixer for a minute, add the sugar and cream for about two minutes. Add vanilla extract and one egg and mix well, then add the second egg and mix.

4

Add half of the flour, baking powder and buttermilk, mix until combined, then add the second half of all. Don't overmix. Add one tablespoon of honey last and only mix until combined.

5

Heat waffle maker to maximum temperature, then reduce temperature to medium heat and bake four waffles. I used about three big tablespoons of dough per waffle. Let waffles cool.

6

Whip heavy cream until it forms stiff peaks. Assemble the cake by putting dollops of whipped cream and rhubarb compte on the first waffle, ülace the second waffle on top, and repeat procedure with all four waffles. Garnish with fresh strawberries and serve immediately.

Notes

You can prepare all components one to two days in advance if chilled and kept in airtight containers separately. Assemble shortly before serving.