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Rhubarb Dome Cake with Lemon Cream

Rhubarb Dome Cake with Lemon Cream

A stunning rhubarb dome cake featuring a silky rhubarb jelly exterior, a light lemon cream mousse filling, and a soft sponge base. This elegant dessert is perfect for celebrations and showcases the perfect balance of tart and creamy flavors.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: european, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh rhubarb, sliced
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 1/2 tsp powdered gelatin
  • 3 tbsp cold water (for gelatin)
  • pink food coloring (optional)
  • 8 oz cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 lemons, zested
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water (for gelatin)
  • 1 round vanilla sponge cake layer
  • 3 tbsp rhubarb syrup or elderflower cordial

Equipment

  • mixing bowl (2-liter)
  • plastic wrap
  • saucepan
  • fine mesh sieve
  • electric mixer
  • spatula
  • refrigerator

Method
 

  1. Line a 2-liter bowl with plastic wrap, smoothing it היט against the surface and leaving overhang.
  2. Cook rhubarb, sugar, and water for 12–15 minutes until soft. Strain and reserve 3 tbsp syrup.
  3. Bloom gelatin in cold water, then mix into warm rhubarb liquid until dissolved. Cool to syrup consistency.
  4. Pour two-thirds of jelly into bowl, coat sides, chill 15 minutes. Add remaining jelly and chill 30 minutes until set.
  5. Prepare filling: bloom gelatin, melt gently. Beat cream cheese, sugar, lemon zest, juice, and vanilla until smooth.
  6. Whip cream to soft peaks, add gelatin, then fold into cream cheese mixture gently.
  7. Fill the jelly-lined bowl with lemon cream, smoothing the top.
  8. Brush sponge with syrup and place on top. Chill at least 6 hours or overnight.
  9. Invert onto plate, remove bowl and plastic wrap, garnish, and serve.

Notes

Ensure each layer is fully set before adding the next to maintain clean layers. Chill overnight for best structure and flavor. For a vegetarian option, substitute gelatin with agar-agar. You can also replace part of the cream with Greek yogurt for a lighter version.