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
RHUBARB TORTE
Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. -Lois Heintz, Holmen, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread or pipe over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 289 calories, Fat 10g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 42mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
RHABARBERTORTE DOROTHE (RHUBARB CAKE DOROTHE)
This delicious cake recipe appeared in the most famous Swiss cooking magazine (Betty Bossy Zeitung) in 1988. It has recently also appeared in a special edition cook book on dishes that made history. I've known this cake for many years already and the recipe must be used in many Swiss households, as otherwise it wouldn't appear in the cookbook mentioned. Rhubarb is very popular here and nearly everybody who owns a house grows rhubarb in the garden. There are many rhubarb recipes, but this one is special because the sour rhubarb in the dough is combined with the sweet chocolate glaze. A marriage made in heaven!
Provided by tigerduck
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- I use a petal-shaped tin with a loose bottom for this cake, but it will work equally well in a round 24cm springform or a round tin with a loose bottom. Line the base of your tin and grease the frame.
- Preheat oven 180°C / 355°F.
- Peel the rhubarbs, halve the sticks if thick and cube.
- Mix margarine, eggs, salt, vanilla sugar or vanilla essence until very creamy.
- In a separate bowl mix the flour and baking powder.
- Add flour mixture to the creamy one until just combined. Don't use a machine for this.
- Add rhubarb.
- Put dough into prepared tin and bake on the lowest shelf for 60 minutes or until done.
- Let cool in the tin. When cool turn cake out.
- Glaze:.
- Melt chocolate and cream on low heat. Pour glaze over cake and move the cake, so that the glaze covers the whole cake.
- You may want to decorate the cake with edible silver pearls.
Nutrition Facts : Calories 3583.5, Fat 204.6, SaturatedFat 85.1, Cholesterol 729.5, Sodium 2151.8, Carbohydrate 429.6, Fiber 39.3, Sugar 208.6, Protein 68.2
MARIJANE'S RHUBARB CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a liquid measuring cup, combine buttermilk and vanilla; set aside.
- In the bowl of an electric mixer or using a handheld mixer, beat butter with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and beat to combine. Add the flour mixture, alternating with the buttermilk mixture, and starting and ending with the flour mixture. Stir in rhubarb.
- Spread batter evenly into prepared baking dish. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar evenly over batter. Bake until a cake tester inserted in center of cake comes out clean, about 35 minutes.
- Let cool on a wire rack in pan for 30 minutes before serving.
RHUBARB CAKE
This is a great use for rhubarb straight from the garden. The first time I had this, I thought it was apple, not rhubarb.
Provided by _Pixie_
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream 1/2 c butter and white sugar.
- Add the buttermilk, vanilla and beaten egg.
- Mix well.
- Mix the flour, baking powder, and salt.
- Add the rhubarb to the flour and stir.
- Fold the flour mixture into the egg mixture.
- Put in a greased 8 x 8 pan.
- Blend the brown sugar, cinnamon and 1/4 c butter.
- Sprinkle on top.
- Bake for 45-60 minutes at 350.
- Sides should pull away from pan.
- Best served hot with whipped cream or vanilla ice cream.
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