Serves a Crowd

Waffle Cake With Rhubarb Compote & Strawberries

May 10, 2024
0 Ratings
Photo by Elvin Abril
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 6 to 8
Author Notes

This is a perfect brunch or daytime dessert, inspired by Swedish pancake cakes (essentially a crepe cake). 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.
Nea Arentzen

What You'll Need
Watch This Recipe
Waffle Cake With Rhubarb Compote & Strawberries
  • 2 cups (250 grams) rhubarb, cut into ½-inch pieces (about 2 and 1/2 long stalks of rhubarb)
  • 1/4 cup (50 grams) granulated white sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 tablespoon water

  • 1/2 cup (113 grams) unsalted butter
  • 2 cups (240 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs

  • 1 pint fresh strawberries, cut into wedges
  • 1 cup whipped cream
  • Powdered sugar for dusting
  • 1 sprig fresh mint
  1. Make the rhubarb compote: 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.
  2. Make the waffles: Melt the butter in a small saucepan over medium heat. (You can also melt the butter in the microwave).
  3. 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.
  4. Heat the waffle iron according to the maker's instructions, then grease with butter or spray with nonstick cooking spray (I like to brush on any remaining melted butter in the saucepan). Pour about ½ cup into the waffle iron and cook until golden brown on both sides, 1 to 2 minutes.
  5. Transfer the waffle to a wire rack to cool completely and repeat with the remaining batter.
  6. Assemble the cake: In a medium bowl, whip the heavy cream into medium-stiff peaks (be careful not to over-whip).
  7. 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.
  8. Dust with powdered sugar and garnish with mint leaves.

See what other Food52ers are saying.

Nea Arentzen

Recipe by: Nea Arentzen

Content creator & recipe developer

0 Reviews