Easy Rhubarb Cake Food
RHUBARB CAKE I
Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
Provided by Barb Oke
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
EASY RHUBARB PUDDING CAKE
From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy.
Provided by Michelle Peterson
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 35.2 g, Cholesterol 31.6 mg, Fat 8.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 202.5 mg, Sugar 24 g
EASY RHUBARB CAKE
This rhubarb cake uses an all-in-one method so is easy and quick to make. Wonderful served warm as a pudding with cream, custard or crème fraîche, or equally delicious enjoyed with a cup of tea or coffee.
Provided by Justine Pattison
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.
- Put the butter, sugar, eggs, vanilla or almond extract, almonds, flour and baking powder in a food mixer or food processor. Beat until smooth and thick.
- Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar.
- Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover with foil if the cake starts to overbrown before it is cooked in the centre.
- Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold.
AMAZING RHUBARB DUMP CAKE
Rhubarb dump cake is one of the easiest springtime desserts you can make, using cake mix and a handful of other SIMPLE ingredients in a few EASY steps!
Provided by Isabel Laessig
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9x13 baking dish. Add the sliced rhubarb to the baking dish and spread to cover the bottom of the dish.
- Pour the granulated sugar over the top of the sliced rhubarb.
- Next, spread the box yellow cake mix over the top of the rhubarb and sugar.
- Pour the water over the cake mix. Then, pour the melted butter over the cake mix.
- Place in the oven and bake for 45-60 minutes or until the top is browned and a knife comes out clean from the center.
Nutrition Facts : Calories 333 kcal, Carbohydrate 54 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 318 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
OLD FASHIONED RHUBARB CAKE
This Old Fashioned Rhubarb Cake is a delicious treat, and the recipe comes straight from my grandmother's cookbook!
Provided by Ginnie
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray and set aside.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
QUICK RHUBARB COFFEE CAKE
"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
Provided by Taste of Home
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
EASY RHUBARB CAKE
This recipe was given to me by my friend and co-worker, Trish. It is a moist and delicious cake. Can also substitute any other fruit for the rhubarb. *The brand name cake mix, eggs, water & oil listed are just a suggestion that was required to analyze the nutritional values. Any brand yellow cake mix will work as well, just be sure and follow the directions on that box for mixing their specific amounts and ingredients of eggs, water, oil or butter instead of what I have listed.*
Provided by pgkeck
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix the cake mix, eggs, water & oil together as directed on cake mix box.
- Pour into deep 9X13 pan.
- Top with the rhubarb.
- Sprinkle the sugar over the top of rhubarb.
- Pour the heavy cream over the top of entire mixture.
- Place the pan on a cookie sheet or foil to protect your oven (batter might spill over if the pan is not deep enough).
- Bake @ 350 degrees for 45-60 minutes or until the top is a golden brown.
- Top with whipped cream to serve (optional).
- Enjoy!
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EASY RHUBARB CAKE - JO'S KITCHEN LARDER
From joskitchenlarder.com
4.8/5 (12)Total Time 1 hrCuisine British, InternationalCalories 401 per serving
- Clean rhubarb and cut each stalk into small chunks. Prepare your cake tin by greasing it with oil or butter and lining the bottom with greaseproof paper. Preheat the oven to 180C/350F/gas mark 4.
- Put eggs and sugar into the bowl of your food processor and mix on high speed until pale in colour and almost foamy like. Be patient as it will take a good while.
- Once you are happy with consistency very slowly start adding oil through the tube of your food processor mixing constantly.
- Sieve flour, baking powder and baking soda together and add in 3 stages to liquid batter in food processor, mixing slowly and only until incorporated after each addition. You might prefer to do this part by folding the flour mixture in by hand using a spatula to avoid overmixing.
EASY RHUBARB CAKE - BLESSED BEYOND CRAZY
From blessedbeyondcrazy.com
4.3/5 (42)Category DessertsServings 12Total Time 1 hr 15 mins
- Clean several stocks of rhubarb then cut them into small chunks (3 cups); place chunks in bowl. Gently toss the rhubarb with sugar and salt; mix until the chunks of rhubarb are evenly coated. Set aside.
- Make the cake according to the directions on the box. *If using a white cake mix be sure to use a whole egg and not just the egg white.
- Spread the cake batter into a greased 9" x 13" baking dish; spoon the sugared rhubarb evenly over the top of the cake batter.
EASY RHUBARB CAKE - QUICK AND EASY! - EVERYDAY DELICIOUS
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5/5 (1)Total Time 2 hrsCategory DessertCalories 362 per serving
- Prepare all the ingredients (remember that the eggs, yogurt, and butter must be at room temperature so take them out of the fridge about 1-2 hours before making the cake).
- Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch (25.5×11.5cm) by buttering it and lining it with parchment paper.
- In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat the butter with sugar using a paddle attachment for about 3 minutes over low speed or until the mixture is light and fluffy.
EASY RHUBARB BREAKFAST CAKE - THE VIEW FROM GREAT ISLAND
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3.6/5 Calories 226 per servingCategory Dessert
- Set oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
- Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
RHUBARB CAKE | EASY CAKE RECIPES | APPLE CAKE | PEAR CAKE
From cookingnook.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory DessertCalories 422 per serving
- Cream sugar and shortening together. Add egg and mix. Add baking soda, milk and vanilla. Mix in the flour, then fold in fruit. Pour into a 9" square baking pan and spread evenly in the pan. Mix together the 1/3 cup sugar and 1 teaspoon cinnamon. Sprinkle on the top of the cake.
- Bake for 50 - 60 minutes or until a toothpick inserted into the dough portion of the cake comes out clean (the fruit may still be moist).
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EASY STRAWBERRY RHUBARB CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 2Category Breakfast & Brunch, Dessert
- Blueberry Muesli Muffins: Preheat the oven to 350F. Prepare a 12-count muffin pan by spraying each cup with non-stick baking spray. In a large mixing bowl, beat together the eggs, butter, sour cream, and vanilla for 2 to 3 minutes until smooth and creamy. Slowly add the sugar while mixing. Combine the dry ingredients: flour, baking powder, salt, 1/4 tsp ground cinnamon and 1/8 tsp ground nutmeg (optional). Mix in the dry ingredients for about a minute, until well combined.
- Add 1 package of Bob's Red Mill Muesli Cup to the batter. Toss the blueberries in the cornstarch, then add to the batter. Use a spatula to fold in the muesli and blueberries. Use a scoop to drop the batter into the prepared muffin pan, filling the cups to the top. Garnish the top with additional blueberries, if desired. Bake in preheated oven for 28 to 30 minutes, until the tops are golden brown.
- For Glaze: combine the milk, sugar, vanilla and a pinch of salt in a medium-sized bowl. Use a whisk to mix the ingredients together until a smooth glaze forms. Add more milk for a thinner glaze, more sugar for a thicker glaze. Use a pastry brush to brush onto the muffins. Keep muffins stored in an airtight container at room temperature.
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EASY CROCKPOT RHUBARB CAKE RECIPE - RECIPES.NET
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Cuisine ATotal Time 3 hrs 10 minsCategory CakesCalories 2026 per serving
- Add the flour mixture and milk to the bowl with the butter and sugar. Combine well and pour over the rhubarb in the crockpot.
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- Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
- Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
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5/5 (2)Total Time 55 minsCategory Desserts
- In a large bowl, combine rhubarb pieces with maple or coconut sugar and tapioca starch and allow to sit while you make the cake batter.
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- In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, I would use a medium- to medium-high setting.)
- Scrape the bowl. Add the baking powder, flour, and milk. Stir until the batter is smooth and combined. Do not overmix. Stir in half the chopped rhubarb.
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- Place the cake in the oven and bake for 45 minutes to 1 hour, or until top is set and a toothpick comes out clean (the bottom third of the cake will still be wet so don't base the toothpick test on that portion). Serve the cake warm (it will be messy!), or chill for a few hours or overnight to have neater slices.
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