Rhubarb Crumble Cake Food

RHUBARB CRUMB CAKE

Steps:

• In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb. , Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.

RHUBARB CRUMBLE CAKE

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.

RHUBARB CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Toss rhubarb with 1/4 cup sugar. Let stand, tossing occasionally, until sugar dissolves, about 30 minutes. To make streusel, stir together 1/2 cup flour, brown sugar, and 1/4 teaspoon salt. Using your fingers, cut in cold butter until medium clumps form. Press mixture into bottom of bowl; refrigerate until ready to use, at least 20 minutes.
• Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dust pan with flour; tap out excess. Whisk together baking powder and remaining 1 1/4 cups flour and 1/2 teaspoon salt. In another bowl, stir together room-temperature butter and remaining 3/4 cup sugar. Whisk in eggs, one at a time. Fold in half of flour mixture, then sour cream and zest. Stir in remaining flour mixture just to combine. Spread batter in bottom of prepared pan.
• Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with rest of streusel. Bake until cake pulls away from sides of pan and a tester inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to taste with syrup. Whisk until soft peaks return and serve with cake.

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

ENGLISH RHUBARB CRUMBLE

Steps:

• In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes., Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. , Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.

PLUM AND RHUBARB CRUMBLE

Steps:

• Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
• In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
• Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
• Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.

RHUBARB STREUSEL CAKE

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.

RHUBARB CAKE

Steps:

• Preheat the oven to 180C / 350°F Grease a 20cm / 8in cake pan, preferably loose-bottomed or springform. If you don't have one, use a regular cake pan but grease very well, line the bottom with a circle or parchment paper, and grease again.
• Trim the rhubarb and chop into pieces a couple of inches long. Put in a baking dish with the sugar and water and bake for 20-30 minutes, until the rhubarb is soft but still retains its shape. Drain the fruit and set aside you can reserve the juice to serve with the cake if you wish.
• Put the cornmeal, flour, baking powder, cinnamon and sugar in a large bowl, or in the bowl of a food processor or a stand mixer with the paddle attachment. Add the grated zest and the butter. If using your hands, rub the butter in as if making pastry - until the mixture resembles large crumbs. If using a food processor you just need to blitz for a few seconds, and if using a stand mixer, mix on low to medium speed for about 30 seconds.
• Break the egg into a small bowl and mix with the milk. Now add slowly to the crumble mix, stopping as soon as everything has come together to form a soft, sticky dough. You may not need all the liquid, or you may need a little more milk to get the right consistency.
• Press about two thirds of the crumble mixture into the bottom of the cake pan, pushing a couple of centimetres up the sides of the pan. Place the rhubarb on top, being careful to leave a small rim around the edges uncovered. Crumble the rest of the mixture over the fruit in fat lumps, using your fingers - don't worry if the fruit isn't all covered. Scatter over the brown sugar.
• Bake for 40-45 minutes. Cool the cake a little before removing from the pan.

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.