Easy Rhubarb Cake Food

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

RHUBARB CAKE I

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.

RHUBARB UPSIDE DOWN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
• Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

EASY RHUBARB PUDDING CAKE

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.

OMA'S RHUBARB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

OLD-FASHIONED RHUBARB CAKE

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.

FIVE-INGREDIENT RHUBARB SQUARES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
• In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
• Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

EASY RHUBARB CAKE

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.

EASY RHUBARB CAKE

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!

QUICK RHUBARB COFFEE CAKE

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.

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE

Steps:

• Prepare cake mix as directed.
• Pour into 9x13 or 15x10x1 inch pan.
• Drop rhubarb over cake mix.
• Sprinkle sugar over rhubarb.
• Over this sprinkle 1 small pachage strawberry Jell-o (dry).
• Bake at 350F for one hour or until cake is done.

AMAZING RHUBARB DUMP CAKE

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.

STRAWBERRY RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
• Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!

OLD FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray and set aside.

SIMPLE RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees; grease 9x13 inch pan.
• Cream together both sugars and shortening.
• Add egg and mix together.
• Mix in ALL remaining ingredients and pour into prepared pan.
• Sprinkle with a little cinnamon and sugar.
• Bake for 35 minutes or until toothpic comes out clean.

EASY RHUBARB CAKE

Steps:

• Preheat oven to 350ºF.
• Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
• Sprinkle sugar evenly over rhubarb.
• Then sprinkle Jello powder and marshmallows.
• Prepare a standard white cake mix according to package directions.
• Pour the mix over ingredients in pan.
• Bake about 45 minutes.
• Let stand a few minutes and invert pan on serving sheet.