Fresh Rhubarb Ice Cream Cake | PCC Natural Markets

Fresh Rhubarb Ice Cream Cake

Serves: 6 to 8

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

My mom used to make a version of this cake for birthdays and special spring occasions and I have never forgotten how beautiful it looked and how incredibly delicious it was! If you have a fancy dessert mold tucked away somewhere, this is a great time to get it out!



Place the rhubarb and sugar in a saucepan and simmer over medium heat, stirring frequently, until the rhubarb is very soft and saucy. It's OK if there are still chunks of rhubarb in it. Chill it thoroughly in the refrigerator or freezer.

Cut the angel food cake into about 10 slices, 1/4-inch thick or so. From the remaining cake, cut about 3/4 cup of small cubes.

Place the ice cream into a large bowl and let it rest at room temperature for about 10 minutes to soften. Measure 2 cups of the rhubarb puree into the bowl and gently fold into the ice cream. It should be pretty evenly distributed, but it's OK if it still looks a little marbled.

Line the bottom of a loaf pan or small cake pan with half of the angel food cake slices. (Note: You may place a strip of parchment in the bottom of the pan to help remove the cake later — see the video.) Spoon half of the rhubarb ice cream into the pan. Scatter the cake cubes over the surface and top with the remaining ice cream. Place the remaining cake slices on top and wrap in plastic wrap. Freeze the cake for at least 6 hours; overnight is best.

To serve

Cut around the outside of the cake with a sharp knife and wiggle/invert the cake out onto a chilled serving platter. If needed, you can dip the pan in hot water for a few seconds. Decorate the top of the cake with whipped cream and fresh strawberries.

Cut into individual slices and serve with additional rhubarb sauce and fresh strawberries.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 13, 2013.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cakes, ice cream, rhubarb


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