RHUBARB AND BLACKBERRY SNACK CAKE
This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 13 3/4-by-4 1/4-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
- Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.
- Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.
BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY AND RHUBARB SHORTCAKE
No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
- In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
- In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
- Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
- Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
- Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.
RASPBERRY-RHUBARB COFFEE CAKE
Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. It makes a wonderful midmorning snack with a glass of cold milk. -Carol Ross, Anchorage, Alaska
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in lemon juice. Cool slightly., Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling. , In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter. , Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 636 calories, Fat 27g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 196mg sodium, Carbohydrate 90g carbohydrate (54g sugars, Fiber 3g fiber), Protein 9g protein.
PEACH, BERRY, AND RHUBARB DUMP CAKE
Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.
Provided by Sip Stir and Simmer
Categories Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
- Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
- Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 365 calories, Carbohydrate 48.2 g, Cholesterol 42.3 mg, Fat 19.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 10.3 g, Sodium 289.6 mg, Sugar 37 g
RHU-BERRY SNACK CAKE
Rhubarb and blueberries provide a wonderful addition to this tasty cake that's made using Betty Crocker™ Super Moist™ cake mix--a perfect dessert to impress your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
- In large bowl, beat cake mix, sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.
- In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and fruit.
- Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Serve warm or cool, Garnish with sweetened whipped cream and fresh mint leaves, if desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g
RHUBARB BERRY COFFEE CAKE
You start with a cake mix to stir up this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. A cream cheese frosting drizzled over the cake tops off this yummy dessert. From the May/June 2003 Taste of Home's Quick Cooking magazine.
Provided by Crafty Lady 13
Categories Breads
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread into a greased 13 x 9 x 2-inch baking dish. Spring with reserved crumb mixture.
- Bake at 350°F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, place fosting in a microwave-safe bowl and heat for 15 seconds. Drizzle of cake.
Nutrition Facts : Calories 355.7, Fat 16.4, SaturatedFat 4.9, Cholesterol 46.9, Sodium 332.2, Carbohydrate 49.4, Fiber 1.6, Sugar 32.5, Protein 4.8
RHUBARB RASPBERRY COFFEE CAKE
Recipe from Cottage Life magazine, April/May 1998. It won first prize in a contest. A tasty combination of rhubarb, raspberries, blueberries or cherries. Vary the fruits according to seasons such as strawberries, apples, peaches, plums, pears, blackberries. I used recipe #78579 to grease the pan.
Provided by foodtvfan
Categories Breads
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- BASE:.
- Combine flour, sugar and baking powder.
- Cut in butter until mixture is consistency of fine crumbs.
- Beat egg and cream together.
- Add to dry mixture, stirring to make a soft sticky dough.
- Pat dough into a greased 9"x13"x2" baking pan.
- FILLING:.
- Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
- Toss lightly.
- Beat egg and melted butter together.
- Add to fruit, stirring gently to mix.
- Spread over dough.
- TOPPING:.
- Mix flour, sugar and baking powder together.
- Cut in the butter.
- Add cream, stirring to make a crumbly mixture.
- Sprinkle evenly over fruit.
- BAKING:.
- Preheat oven to 325 degrees Fahrenheit.
- Bake for 45 to 55 minutes or until golden.
- Cut into squares.
Nutrition Facts : Calories 404, Fat 17.1, SaturatedFat 10.3, Cholesterol 74.8, Sodium 213, Carbohydrate 59.5, Fiber 2.1, Sugar 34.8, Protein 4.9
More about "rhubarb and blackberry snack cake food"
BLACKBERRY RHUBARB CAKE - INSPIRED BY CHARM
From inspiredbycharm.com
Reviews 4Estimated Reading Time 3 mins
RHUBARB LOAF CAKE WITH BLACKBERRIES - WHERE IS MY SPOON
From whereismyspoon.co
4.4/5 (11)Total Time 1 hr 10 minsCategory CakesCalories 178 per serving
BLACKBERRY RHUBARB BUTTERMILK CAKE RECIPE - TWO PEAS
From twopeasandtheirpod.com
RHUBARB AND BLACKBERRY COUNTRY CAKE - DOM IN THE …
From dominthekitchen.com
RHUBARB & BLACKBERRY CRUMBLE - LULU BAKES
From lulu-bakes.com
BLACKBERRY RHUBARB DREAM BARS | KARA'S COUTURE CAKES
From karascouturecakes.com
RHUBARB SNACKING CAKE – SMITTEN KITCHEN
From smittenkitchen.com
RHUBARB AND BLACKBERRY SNACK CAKE RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 1
RHUBARB SNACK CAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
RASPBERRY RHUBARB CRUMBLE CAKE - VEGAN CHEESECAKE - BIANCA …
From biancazapatka.com
RHUBARB-SOUR CREAM SNACK CAKE WITH WALNUT STREUSEL RECIPE
From myrecipes.com
BLACKBERRY SKILLET CAKE - GLUTEN FREE - LEELALICIOUS
From leelalicious.com
RHUBARB SNACKING CAKE | WHAT SMELLS SO GOOD?
HEALTHY BLACKBERRY SNACK CAKE - FLAVOR THE MOMENTS
From flavorthemoments.com
BLUEBERRY RHUBARB STREUSEL CAKE - MOTHER WOULD KNOW
From motherwouldknow.com
MARTHA STEWART RHUBARB AND BLACKBERRY SNACK CAKE RECIPES RECIPE
From ketofoodist.com
30 BEST RHUBARB DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
STRAWBERRY RHUBARB CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
BLUEBERRY RHUBARB COFFEE CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
RHUBARB AND BLACKBERRY SNACK CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
RHUBARB SOUR CREAM SNACK CAKE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
STRAWBERRY RHUBARB SNACKING CAKE WITH CANDIED GINGER
From smellingsaltsjournal.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RHUBARB AND BLACKBERRY SNACK CAKE | SNACK CAKE RECIPE, FRUITY …
From pinterest.com
RHUBARB SNACKING CAKE – SWEET D
From sweetd.blog
EASY RHUBARB STRAWBERRY CAKE RECIPE - DELISHABLY
From delishably.com
BLACKBERRY SNACK CAKE | ITALIAN FOOD FOREVER
From italianfoodforever.com
RASPBERRY RHUBARB CRUMB CAKE - WOOD & SPOON
From thewoodandspoon.com
RHUBARB COFFEE CAKE | RHUBARB CAKE | EAT THE LOVE
From eatthelove.com
RHUBARB AND BLACKBERRY SNACK CAKE - MEALPLANNERPRO.COM
From mealplannerpro.com
RHUBARB SNACK CAKE WITH OLIVE OIL + YOGURT WEST COAST KITCHEN …
From sabrinacurrie.com
RHUBARB AND BLACKBERRY SNACK CAKE RECIPE | RECIPE | SNACK CAKE …
From pinterest.ca
FOOD NETWORK KITCHEN
From foodnetwork.com
BLACKBERRY & RHUBARB UPSIDE-DOWN CAKE - CATHERINE FULVIO
From catherinefulvio.com
RHUBARB AND BLACKBERRY SNACK CAKE RECIPE
From pinterest.co.uk
RECIPE: RHUBARB-ALMOND SNACK CAKE - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love