Rhubarb Conserve and Pound Cake With Whipped Cream

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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 427 calories
    • Fat 23 g
    • Sat Fat 11 g
    • Cholesterol 82 mg
    • Sodium 207 mg
    • Protein 4 mg
    • Carbohydrate 53 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 113 mg


  1. Check 1pound rhubarb, cut into 1/2-inch pieces
  2. Check 1/2cup granulated sugar
  3. Check 1/2 vanilla bean, cut lengthwise in half
  4. Check 2cups fresh strawberries, halved, or 1 10-ounce bag frozen berries, thawed
  5. Check 1cup heavy cream
  6. Check 3tablespoons confectioners' sugar
  7. Check 1 10-ounce frozen pound cake, thawed and cut into 8 slices


  1. In a medium saucepan over medium-high heat, combine the rhubarb, granulated sugar, and vanilla bean and bring to a boil. Reduce heat to low. Cover and simmer until the rhubarb is barely tender, about 5 to 6 minutes. Stir in the strawberries, remove from heat, and let cool. Remove the vanilla bean.
  2. Whip the cream with the confectioners' sugar until soft peaks form. To serve, top each slice of cake with some warm conserve and a few dollops of whipped cream.