Fresh Strawberry and Rhubarb Sauce over Pound Cake

Looking for a delicious dessert? Then check out this pound cake served with fresh berries and rhubarb sauce – a tasty treat.

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 8
  • servings 8
 

Ingredients

2
cups chopped fresh rhubarb
1
cup sugar
1/4
cup cranberry-apple juice drink
3
cups sliced fresh strawberries
1
cup whipping cream
1
tablespoon powdered sugar
1
teaspoon vanilla
1
(16-oz.) frozen pound cake, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
  • 2 Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
  • 3 Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.
  • 1 In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
  • 2 Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
  • 3 Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.

EXPERT TIPS

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Expert Tips

Rhubarb is an extremely tart vegetable harvested from a large-leafed plant related to buckwheat. Choose crisp stalks with fresh, blemish-free leaves. Depending on the type of rhubarb, stalks can range from pink to bright red. The rhubarb leaves are toxic and should be discarded.

Anel food cake or spronge cake cups can be used in place of the pound cake in this dessert.

Prepare the sauce up to one day in advance; cover and refrigerate it until ready to serve.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
),
Cholesterol
75mg
75%;
Sodium
240mg
240%;
Total Carbohydrate
64g
64%
(Dietary Fiber
3g
3%
  Sugars
47g
47%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
45%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 3 1/2 Fruit; 4 1/2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.