COCONUT-RHUBARB SPICE CAKE
Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb., Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 153mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB SPICE CAKE
Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
- Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.89 milligram of sodium
RHUBARB SPICE CAKE WITH LEMON SAUCE
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Provided by PRICKLY PEAR
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
- To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
- Serve slices of cake with the warm lemon sauce.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g
COCONUT RHUBARB DESSERT
What a delicious treat! Tart rhubarb is sweetened with crunchy pecans and flaked coconut, while a cake mix proves a tender base. -Connie Korger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired.
Nutrition Facts :
BEST RHUBARB CAKE EVER!! (WITH COCONUT TOPPING)
This is my grandma's recipe that has been passed down through our family. Even people who don't like rhubarb LOVE this cake!! You can't beat the coconut topping you broil on top!! Yum!!
Provided by Amy Loo
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Wash rhubarb & dice.
- Combine the rhubarb with the 1/2 cup of sugar, set aside.
- Combine the remaining ingrediants, mix on medium to high speed for at least a minute.
- Add the rhubarb & sugar mixture into the batter.
- Pour into a greased 9x13 baking pan, bake at 350 for about 1 hour (you may want to start checking on it at 45 minutes depending on your oven).
- Remove from oven and let cool 15 minutes.
- Combine Topping ingrediants in a small saucepan, over medium heat disolve the sugar and melt the butter.
- Spread onto the top of the cake, then place under the broiler until topping begins to bubble (Be careful not to burn!).
- Remove from oven.
Nutrition Facts : Calories 312.7, Fat 8.2, SaturatedFat 5.4, Cholesterol 42.4, Sodium 241.9, Carbohydrate 57.6, Fiber 1.2, Sugar 42.2, Protein 3.6
RHUBARB SPICE CAKE
I adapted this from another recipe to try to use more of the rhubarb in my garden. It has a really good sweet-tart taste.
Provided by mama cocina
Categories Dessert
Time 1h5m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- To make rhubarb sauce, place about 4 cups chopped rhubarb in a saucepan with 1/4 cup water and 1/2 cup sugar. Bring to boil, then simmer until cooked down to an applesauce consistency. Let cool.
- In a large bowl, combine all dry ingredients.
- Add remaining ingredients. Mix on low speed until all ingredients are blended, then mix on medium speed for 3 minutes.
- Pour batter into greased and floured 8x11 pan (or two 8 inch round pans).
- Bake in 350 oven for 35-40 minutes (5-10 minutes less for round pans).
- Let cool in pan for 10 minutes, then remove to racks and let cool completely.
- If desired, frost with cream cheese frosting or whipped cream.
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
RHUBARB DUMP CAKE
A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
- Sprinkle sugar over the rhubarb.
- Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
- Next, sprinkle the cake mix over the gelatin.
- Melt butter; pour over the cake mix.
- Pour the 1 cup of water over cake mix.
- Bake for 45 minutes.
- Cool completely; then chill in refrigerator.
- When ready to serve, invert onto plate.
- Top with either vanilla ice cream or Cool Whip.
- Serves 12 to 16.
- Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
- This cake was baked in a gas oven.
- If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
- Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
RHUBARB SPICE CAKE
I think Marlyse would have like this recipe!
Provided by Cathy Gillespie @circlemoon8
Categories Cakes
Number Of Ingredients 16
Steps:
- Preheat oven 350. In a mixer add butter and brown sugar; beat. Add egg and vanilla; beat. Add buttermilk; beat. Add baking soda, salt and spices; beat. Add flour; beat until smooth. Add rhubarb; stir. Pour batter in greased 9x13 pan.
- In a separate bowl add sugar, coconut, pecans and cinnamon; stir. Sprinkle the coconut topping evenly over the top of the cake.
- Bake 35-45 minutes; test with a toothpick for doneness.
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- In a large mixing bowl toss the rhubarb, white sugar, and flour. Coat well and mix thoroughly, then place into the bottom of the pan,
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- Spread half the cake mixture into the prepared pan. Scatter chopped rhubarb evenly over cake mixture. Spread remaining batter over rhubarb.
- Cut extra rhubarb into 5cm lengths. Arrange pieces over top of cake, sprinkle with demerara sugar.
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