Rhubarb Conserve and Pound Cake with Whipped Cream Recipe

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Rhubarb Conserve and Pound Cake with Whipped Cream
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 370.14 Kcal (1550 kJ)
Calories from fat 83.61 Kcal
% Daily Value*
Total Fat 9.29g 14%
Cholesterol 27.4mg 9%
Sodium 338.81mg 14%
Potassium 339.98mg 7%
Total Carbs 70.77g 24%
Sugars 47.05g 188%
Dietary Fiber 3g 12%
Protein 3.55g 7%
Vitamin C 36.1mg 60%
Iron 0.9mg 5%
Calcium 189.8mg 19%
Amount Per 100 g
Calories 170.13 Kcal (712 kJ)
Calories from fat 38.43 Kcal
% Daily Value*
Total Fat 4.27g 14%
Cholesterol 12.59mg 9%
Sodium 155.73mg 14%
Potassium 156.26mg 7%
Total Carbs 32.53g 24%
Sugars 21.63g 188%
Dietary Fiber 1.38g 12%
Protein 1.63g 7%
Vitamin C 16.6mg 60%
Iron 0.4mg 5%
Calcium 87.2mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

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