Freds Rhubarb Cake With Honey And Pecans Food

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

FRED'S RHUBARB CAKE WITH HONEY AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Mix flour, 3/4 cup brown sugar, baking soda, and salt together in a bowl. Mix in sour cream, honey, and vanilla extract until thoroughly blended. Mix in eggs until just blended. Fold rhubarb into the batter.
• Spread batter evenly in the prepared baking dish.
• Mix 1/2 cup brown sugar, white sugar, pecans, and cinnamon together in a bowl. Stir in butter until mixture starts to clump together. Sprinkle mixture over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

RHUBARB COFFEE CAKE

Steps:

• 1. 1. Mix all dry ingredients in a bowl. Add wet ingredients except topping (below) into a bowl. Stir until all ingredients are moistened. Spread into a 9" X 13" greased rectangular pan (batter will be thick). (If you have one, I use a 10" square pan - makes cake thicker - bake the longer time) 2. Mix topping ingredients together. I pulse in a food processor. Sprinkle topping evenly over batter. Bake at 350 degrees for 50-60 minutes. Serve warm or at room temperature. Yum!
• 2. Topping 1/3 C. butter 3 Tbs. flour 1/3 C. oatmeal 1/3 C. brown sugar 1/2 tsp. cinnamon dash salt 2/3 C. chopped walnuts

RHUBARB PECAN CAKE

Steps:

• Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
• In a bowl, combine flour, baking soda, and salt; set aside.
• In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
• In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg.
• Add flour mixture and blend thoroughly.
• Add in buttermilk and vanilla; mix just until blended.
• Stir in the rhubarb and nuts.
• Place half the batter in the pan and smooth out the surface.
• Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
• Bake for 45-50 minutes, or until a pick comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
• Only needs a light dusting of powdered sugar as a topping.

OLD FASHIONED RHUBARB CAKE

Steps:

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

COCONUT-RHUBARB SPICE CAKE

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.