This recipe for rhubarb-strawberry icebox cake is a riff on the traditional chocolate icebox cake. It is easy to make and tastes like summer. It seems foolish to even post this recipe with so much unrest and pain in our world. I can appreciate the black squares that popped up all over Instagram shortly after the horrific killing of George Floyd, however, if white people truly want to support the Black Lives Matter cause it is time to donate whatever money you can. If you can’t donate money, donate your time. Less talk and more action will lead to change. Here are a few local resources for Massachusetts residents but many of these organizations have chapters throughout the country. Please have a look and donate what you can. Every bit helps.
Black Lives Matter: https://blacklivesmatter.com/chapters/,
National Police Accountability Project: https://www.nlg-npap.org/
Massachusetts Bail Fund: https://www.massbailfund.org/
Youth Enrichment Services https://yeskids.org/
Rhubarb Icebox Cake
Recipe adapted from King Arthur Flour
Ingredients for Cookies:
1 tablespoon vanilla extract
½ teaspoon almond extract
½ teaspoon baking powder
¾ cup of sugar
1 cup or 2 sticks of unsalted butter at room temperature
2 cups unbleached all-purpose flour
Ingredients for rhubarb filling:
4 cups washed, diced rhubarb, about ½ inch pieces
¾ cup of sugar
1/8 teaspoon nutmeg
1 tablespoon orange zest
1 tablespoon fresh ginger
1 tablespoon cornstarch
Ingredients for whipped cream:
2 cups heavy cream, cold
1 tablespoon sugar
2 teaspoons of vanilla extract
Fresh strawberries, sliced thin for garnish if desired
Directions for cookies:
Preheat your oven to 300F. Line two baking sheets with parchment paper and set aside.
Using a small bowl mix together the baking powder, salt, and vanilla.
Using a stand mixer with a paddle attachment, mix together the vanilla mixture, almond extract, sugar, and butter until well-combined and smooth. Add the flour. Mix until the dough comes together. Use a 1 ½ tablespoon cookie scoop and scoop dough onto prepared baking sheets. Press the cookies flat with the bottom of a glass dipped in sugar to ¼ inch thickness. Bake until the cookies are golden brown, about 20 to 25 minutes. Once cooked, transfer to a rack to cool completely.
Directions for the rhubarb filling:
Add the prepared rhubarb, ½ cup of sugar, nutmeg, orange zest, and ginger to a medium saucepan. Bring to a boil. Lower heat and simmer for 15 to 20 minutes. Mix together cornstarch, remaining sugar, and two tablespoons of cold water. Add to rhubarb filling and bring to a boil. Continue to cook until the filling no longer appears cloudy. Remove from heat and cool completely.
Directions for whipped cream:
Chill a mixing bowl. Once chilled, add the heavy cream and sugar. Whip until the cream thickens soft to medium peaks form. Add vanilla. Set aside or chill until ready to assemble the cake.
Spread a tablespoon of rhubarb filling on top of a cookie then add another cookie to make a sandwich. Continue to add filling and cookie, stacking them on top of each other. Once you have 6 or so sandwiches, lay the cookies horizontally on a tray or serving dish. Continue adding cookie sandwiches until all of the cookies and filling are used. Spread prepared whipped cream over the entire cake, top and sides. Make sure all of the cookies are covered with whipped cream. Place the cake in the refrigerator and chill for at least 4 hours, but preferably overnight. Before serving, decorate with fresh strawberries, thinly sliced. Refrigerate any leftovers in an air-tight container for up to 1 week. Enjoy!
5 Icebox Cake Links
My grandmother made an icebox cake she called three layer delight for years when I was growing up. I adored it and I think you will too. Here is the recipe from Mountain Mama Cooks.
Looking for an icebox cake that serves one or maybe two? Your search is over. I am a food blog has a recipe for mini green tea chocolate no-bake icebox cake that is sure to satisfy any craving.
Alexandra Cooks is by far my favorite food blog. Check out her recipe for chocolate-espresso cake icebox cake. You will not be disappointed.
Switch up your traditional chocolate wafer icebox cake and try Zoe Bake’s icebox cake with chocolate wafers and caramel whipped cream. This is on my must-make list!
Now that it is blueberry season why not try a blueberry lemon icebox cake. Crazy for Crust’s recipe screams summer!