Rhubarb Biscoff Icebox Cake

You may be familiar with those old-school dessert logs made with chocolate wafers spread with whipped cream that soften to a sliceable consistency in the fridge; this version is made with Biscoff cookies and swirly pink rhubarb fool, and is one of my favourite things of all time. Served chilled or frozen (fully or partially) it’s a gorgeous make-ahead dessert for special events, or one you can keep in the freezer to slice as needed — just for yourself. When it’s too hot to turn on the oven for rhubarb crumble or pie – this is the answer.

AuthorJulie

Yields8 Servings

 4 cups chopped fresh or frozen rhubarb
 3/4 cup sugar
 3 cups whipping cream (divided)
 4 Tbsp icing sugar (divided)
 1/4 tsp vanilla
 2 packages Biscoff (or thin gingersnaps, or speculoos-style cookies)

1

In a large saucepan, simmer the rhubarb and sugar for 10-15 minutes, until the rhubarb softens and breaks down. (If it’s fresh, a splash of water may help get it started.) Once you have a chunky sauce, set it aside to cool, then refrigerate until cold. (You can do this up to a week ahead of time.) 

2

In a large bowl, beat 2 cups of the whipping cream with 2 Tbsp of the icing sugar and the vanilla until soft peaks form. Fold in the cooled rhubarb compote, leaving it swirly. 

3

Line an 8x4-inch loaf pan – a high-sided one, if you have it – with plastic wrap. Spread some of the rhubarb fool over the bottom, then start spreading cookies with some of the fool and stacking them upright on their sides, in rows like books. (It doesn’t really matter how you arrange the cookies—just think of them as bricks, with the fool as mortar, and imagine what the resulting cross-section will look like.)

4

cookies, but shallower pans are only deep enough for one, though you could stack a few cookies flat to fill any extra space. End with a layer of cookies on the top, which will wind up as the base. Cover with plastic wrap and refrigerate or freeze. (It will be more stable if frozen, and can thaw a bit before slicing, or once slices are on plates.)

5

When it’s time to serve, whip the remaining cup of whipping cream with a tablespoon of icing sugar until soft-stiff peaks form. Invert the icebox cake onto a serving plate or cutting board. (If it’s frozen, you may need to let it sit for a few minutes, or place a warm cloth on the outside of the pan for a minute to help it release.) Remove the plastic wrap and spread or pipe the whipped cream all over the sides and top. If it’s frozen, let stand at room temperature for about 20 minutes to make it easier to slice.

6

Slice to serve and if you like, let the pieces stand on the plate for a few minutes to thaw before serving—they will keep their shape but be soft, like cookies and cream.

Category

Ingredients

 4 cups chopped fresh or frozen rhubarb
 3/4 cup sugar
 3 cups whipping cream (divided)
 4 Tbsp icing sugar (divided)
 1/4 tsp vanilla
 2 packages Biscoff (or thin gingersnaps, or speculoos-style cookies)

Directions

1

In a large saucepan, simmer the rhubarb and sugar for 10-15 minutes, until the rhubarb softens and breaks down. (If it’s fresh, a splash of water may help get it started.) Once you have a chunky sauce, set it aside to cool, then refrigerate until cold. (You can do this up to a week ahead of time.) 

2

In a large bowl, beat 2 cups of the whipping cream with 2 Tbsp of the icing sugar and the vanilla until soft peaks form. Fold in the cooled rhubarb compote, leaving it swirly. 

3

Line an 8x4-inch loaf pan – a high-sided one, if you have it – with plastic wrap. Spread some of the rhubarb fool over the bottom, then start spreading cookies with some of the fool and stacking them upright on their sides, in rows like books. (It doesn’t really matter how you arrange the cookies—just think of them as bricks, with the fool as mortar, and imagine what the resulting cross-section will look like.)

4

cookies, but shallower pans are only deep enough for one, though you could stack a few cookies flat to fill any extra space. End with a layer of cookies on the top, which will wind up as the base. Cover with plastic wrap and refrigerate or freeze. (It will be more stable if frozen, and can thaw a bit before slicing, or once slices are on plates.)

5

When it’s time to serve, whip the remaining cup of whipping cream with a tablespoon of icing sugar until soft-stiff peaks form. Invert the icebox cake onto a serving plate or cutting board. (If it’s frozen, you may need to let it sit for a few minutes, or place a warm cloth on the outside of the pan for a minute to help it release.) Remove the plastic wrap and spread or pipe the whipped cream all over the sides and top. If it’s frozen, let stand at room temperature for about 20 minutes to make it easier to slice.

6

Slice to serve and if you like, let the pieces stand on the plate for a few minutes to thaw before serving—they will keep their shape but be soft, like cookies and cream.

Rhubarb Biscoff Icebox Cake
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About Julie

23 comments on “Rhubarb Biscoff Icebox Cake

  1. Michele Doctoroff
    July 24, 2023 at 5:40 pm

    I cannot believe you just posted this! I cut it out of the newspaper last year, and only yesterday did I make it, and all my friends are asking for the recipe, so this is why i am looking for it online! An incredible dessert, highly recommended for a crowd when you want to wow them. I have an abundance of saskatoon berries, so used them instead of the rhubarb. A good suggestion is to not eat cookies as you go along, as you need all of the 2 packages!! I found it easier instead of trying to use the ingredients like bricks and mortar, to fill the loaf pan with the cream, then push the cookies down, wiping off the excess cream which can be used for the top. As always thanks for amazing recipes!!

    • Carol S-B
      August 14, 2023 at 9:18 am

      An excellent point about the cookies: I definitely would’ve been short due to um, product testing as I went along 🙂
      Thanks for the tips!

  2. Anonymous
    July 27, 2023 at 10:42 pm

    Wow, Yummy!!!

  3. Viv
    July 30, 2023 at 6:57 pm

    What a visually stunning dish! Post-modern all the way. I’ve not made it yet, but will get the ingredients on the next shop. Thanks, Julie!

  4. Carol S-B
    August 14, 2023 at 9:22 am

    Thanks for posting this, Julie!
    I think I have enough rhubarb still growing to knock this out… and I always freeze chopped rhubarb in 4-cup batches, so this will be amazing in the winter months!

  5. Afrah Tasnim
    August 31, 2023 at 5:35 am

    I want to say a big thank you for this fantastic cake recipe. I tried it for my son’s birthday, and it was an absolute hit! The mix of rhubarb and Biscoff crunch made a really nice taste that everyone loved. Thanks for sharing these great recipes. I’m happy I found this website. I’m excited to try more yummy recipes from here. Please keep sharing more recipes!

    Regards
    Afrah Tasnim
    Buisness Consultant at https://www.talentmate.com

    • Julie
      September 5, 2023 at 7:13 pm

      Oh yay, I’m so glad!!

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  7. larry larryellison
    October 18, 2023 at 2:01 am

    The best part is that it keeps in the freezer. Very different from previous cream cakes. It looks really eye-catching geometry dash bloodbath

  8. Fredrik Mannerfelt
    December 26, 2023 at 4:33 am

    I love this cake recipe of yours. And I will try to make such a recipe at home. And now I will talk to you about fashion in this winter season, this A Castle For Christmas Brown Jacket is your best.

  9. rohan sagar
    February 12, 2024 at 6:09 am

    I think I have enough rhubarb still growing to knock this out… and I always freeze chopped rhubarb in 4-cup batches, so this will be amazing in the winter months!

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  12. Karen Klementis
    April 9, 2024 at 6:04 pm

    This was a hit! I plan to make it again. I love that it is freezer friendly.Thanks Julie, I love your recipes and follow you on Instagram.

    Karen K.

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  16. Wonderful food!
    May 2, 2024 at 1:19 pm

    Absolutely delightful recipe! I gave it a try, and it was a hit with everyone at the table. Can’t wait to make it again 🙂

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    May 16, 2024 at 3:54 am

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