Rhabarbertorte Dorothe Rhubarb Cake Dorothe Food

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RHUBARB CAKE I



Rhubarb Cake I image

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

½ cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

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



Rhubarb Torte image

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

1-3/4 cups all-purpose flour
1 teaspoon baking powder
2 large egg yolks, room temperature
1/2 cup shortening
2 tablespoons sugar
1/2 cup chopped walnuts
4 cups chopped fresh or frozen rhubarb
2 cups sugar
2 large egg yolks, room temperature
1/4 cup all-purpose flour
4 large egg whites, room temperature
1/2 cup sugar
1 teaspoon vanilla extract

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)



Rhabarbertorte Dorothe (Rhubarb Cake Dorothe) image

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

500 g rhubarb (1 lb)
100 g margarine, soft (3 1/2 ounces)
3 eggs
1 pinch salt
200 g sugar (7 1/8 ounces)
2 teaspoons vanilla sugar or 1 1/2 teaspoons vanilla essence
200 g flour (7 1/8 ounces)
2 teaspoons baking powder
150 g semisweet chocolate (5 1/4 ounces)
150 ml single cream

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



Marijane's Rhubarb Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature, plus more for baking dish
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1 large egg
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon

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



Rhubarb Cake image

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

1/2 cup butter
1 1/2 cups sugar
1 cup buttermilk
1 egg, beaten
2 cups rhubarb, cut small
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
1/4 cup butter
2 teaspoons cinnamon

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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