Indulge in this easy Rhubarb Custard Icebox Cake a delightful summer treat perfect for gatherings Nobake refreshing its a musttry dessert 154 chars
Ingredients
Scale
3 cups rhubarb, chopped
1 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
2 cups heavy cream
1 package of graham crackers (about 14) or sponge cake
1 teaspoon ground cinnamon (optional)
Instructions
In a medium saucepan, combine the chopped rhubarb and sugar. Cook over medium heat, stirring frequently until the rhubarb breaks down and the mixture thickens, about 10-15 minutes. Remove from heat and stir in vanilla extract.
In a separate bowl, whisk together the eggs until fluffy, then gradually stir in the cooled rhubarb mixture until smooth. Set aside.
In another mixing bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the rhubarb custard mixture.
In a rectangular dish, layer the bottom with graham crackers or sponge cake. Spoon a layer of the custard mixture over the crackers. Repeat the layers until all ingredients are used, finishing with custard on top.
Cover and refrigerate the cake for at least 4 hours, or preferably overnight.
