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Prep time
20 minutes
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Cook time
20 minutes
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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
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Waffle Cake With Rhubarb Compote & Strawberries
Ingredients
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FOR THE RHUBARB COMPOTE:
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2 cups
(250 grams) rhubarb, cut into ½-inch pieces (about 2 and 1/2 long stalks of rhubarb)
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1/4 cup
(50 grams) granulated white sugar
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1/2 teaspoon
vanilla bean paste or vanilla extract
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1/2 teaspoon
ground cardamom
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1/4 teaspoon
ground ginger
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1/2 teaspoon
kosher salt
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1 tablespoon
water
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FOR THE WAFFLES:
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1/2 cup
(113 grams) unsalted butter
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2 cups
(240 grams) all-purpose flour
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1/2 teaspoon
baking powder
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1/2 teaspoon
kosher salt
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2
large eggs
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TO ASSEMBLE:
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1 pint
fresh strawberries, cut into wedges
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1 cup
whipped cream
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Powdered sugar for dusting
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1 sprig
fresh mint
Directions
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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.
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Make the waffles: Melt the butter in a small saucepan over medium heat. (You can also melt the butter in the microwave).
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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.
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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.
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Transfer the waffle to a wire rack to cool completely and repeat with the remaining batter.
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Assemble the cake: In a medium bowl, whip the heavy cream into medium-stiff peaks (be careful not to over-whip).
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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.
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Dust with powdered sugar and garnish with mint leaves.
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