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
OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
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.
RHUBARB UPSIDE DOWN CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
- Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
- Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
- Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
RHUBARB STREUSEL CAKE
This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.
Provided by Studentchef
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
- Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
- Add eggs and vanilla and beat until fluffy, about one minute.
- Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
- Top and bake cake: Spread batter evenly in pan.
- Toss rhubarb with icing sugar, then immediately sprinkle over batter.
- Scatter the crumble topping evenly on top.
- Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
- Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
- Remove cake from pan or unclip the spring form and put on rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RHUBARB CRUMBLE CAKE
Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
- Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
- Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean - you'll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.
Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 1.5 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
RHUBARB DUMP CAKE
A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
- Sprinkle sugar over the rhubarb.
- Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
- Next, sprinkle the cake mix over the gelatin.
- Melt butter; pour over the cake mix.
- Pour the 1 cup of water over cake mix.
- Bake for 45 minutes.
- Cool completely; then chill in refrigerator.
- When ready to serve, invert onto plate.
- Top with either vanilla ice cream or Cool Whip.
- Serves 12 to 16.
- Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
- This cake was baked in a gas oven.
- If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
- Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
RHUBARB LUNAR CAKE
This recipe came from a 20 year old magazine, it's a wonderful cake, moist, easy to make and freezes well. The name of this cake is derived from the buttery brown sugar topping that sinks into the cake as it bakes and forms a crusty layer reminiscent of a lunar landscape!
Provided by Lezlie
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Batter: Cream together butter and sugar until smooth and creamy.
- Add egg and vanilla.
- Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
- Toss rhubarb with 1 tbsp flour and fold into batter.
- Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
- Topping: Blend together topping ingredients and sprinkle evenly over batter.
- Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.
Nutrition Facts : Calories 4401.9, Fat 148.1, SaturatedFat 90.9, Cholesterol 561.8, Sodium 4045.6, Carbohydrate 740.5, Fiber 14.1, Sugar 528.9, Protein 45.1
RHUBARB & CUSTARD CAKE
This recipe tastes even better with homegrown rhubarb
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h20m
Number Of Ingredients 9
Steps:
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
RHUBARB SPICE CAKE
Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
- Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.89 milligram of sodium
RHUBARB DUMP CAKE
What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.
Provided by My Food and Family
Categories Cakes
Time 1h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
- Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
- Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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