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This is a perfect brunch or daytime dessert, inspired by Swedish pancake cakes . I’ve layered heart-shaped waffles with a quick rhubarb-cardamom compote, freshly whipped unsweetened cream, and sliced strawberries.
Traditionally, Swedish waffles are made in a heart-shaped waffle iron that produces much thinner waffles than American or Belgian waffles. This recipe, although developed with a thinner waffle in mind, works perfectly well with any waffle iron you have at home.In a medium saucepan, combine the rhubarb, sugar, cardamom, ginger, salt, and water. Set over medium-low heat and cook, stirring occasionally, until the rhubarb is completely softened and broken down, about 10 minutes. Set aside to cool.
Meanwhile, in a large bowl, mix together the flour, baking powder, and salt. Add the eggs and milk and mix into a super smooth batter. Whisk in the melted butter. Heat the waffle iron according to the maker's instructions, then grease with butter or spray with nonstick cooking spray . Pour about ½ cup into the waffle iron and cook until golden brown on both sides, 1 to 2 minutes.In a medium bowl, whip the heavy cream into medium-stiff peaks .
On a serving plate or cake plate, spread rhubarb compote over the first waffle. Spread a generous amount of whipped cream on top then sprinkle with strawberries. Repeat with the remaining waffles, rhubarb compote, whipped cream, and strawberries, finishing with a layer of whipped cream and strawberries.
Rhubarb Mother' S Day Serves A Crowd Cake
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