RHUBARB & LEMON CURD CAKE
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
- Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy - if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
- Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
- Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.
Nutrition Facts : Calories 553 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
LEMON RHUBARB TUBE CAKE
For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons to measure 1/4 cup. Save remaining juice for another use. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to prepared pan. Bake until a toothpick inserted near the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack., Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 481 calories, Fat 17g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 371mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.
RHUBARB SPICE CAKE WITH LEMON SAUCE
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Provided by PRICKLY PEAR
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
- To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
- Serve slices of cake with the warm lemon sauce.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g
RHUBARB & LEMON CURD CAKE
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
- Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy - if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
- Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
- Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.
Nutrition Facts : Calories 553 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
RHUBARB CAKE WITH LEMON SAUCE
"This is our all-time favorite rhubarb recipe. I think it tastes best when both the cake and sauce are warm, but it is still excellent if just the sauce is warmed." -Karen Graham, Star, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb., Transfer to a greased 13x9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon zest and nutmeg. Serve warm with cake.
Nutrition Facts : Calories 408 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON BUTTERMILK RHUBARB BUNDT CAKE
Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Butter a 10-cup Bundt pan.
- Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
- Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
- Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
- Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
- Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
- Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
- Glaze-whisk the powdered sugar, lemon juice, and butter together.
- The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
- Spread glaze over the cake as soon as you remove the cake from the pan.
- Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
RHUBARB CAKE WITH LEMON SAUCE (TASTE OF HOME)
Make and share this Rhubarb Cake With Lemon Sauce (Taste of Home) recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
- Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack.
- For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake.
Nutrition Facts : Calories 414.1, Fat 16.8, SaturatedFat 10.2, Cholesterol 76.7, Sodium 327, Carbohydrate 61.6, Fiber 1.4, Sugar 36.5, Protein 5.3
RHUBARB LEMON CAKE ROLL
Steps:
- Make filling:
- In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
- Make cake:
- Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.
- In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
- In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.
- Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.
- Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.
- Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
- Make lemon syrup:
- In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.
- Assemble cake:
- Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.
- Make lemon glaze:
- In a small bowl stir together sugar and lemon juice to make a pourable glaze.
- Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.
- Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.
LEMON CURD COFFEE CAKE
We received a lot of lemon curd from a friend from church a couple of years ago. We couldn't use it fast enough, and not wanting it to spoil, I made a coffee cake from a recipe that I found from one of my tried and true country church cookbooks. The recipe says to use a springform pan, but I prefer to use a fluted baking dish.
Provided by Recipe Junkie
Categories Breads
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Coconut Mixture:.
- In bowl combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in coconut.
- Set aside.
- For Batter:.
- Combine flour, salt, baking powder and baking soda in bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the yogurt, lemon juice, peel, egg and yolk.
- Stir into batter mixture just until moistened. (Batter will be stiff.).
- Spread 2 c batter in a greased 9 inch fluted baking dish.
- Sprinkle with 3/4 c coconut mixture.
- Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2" of edge. Carefully spoon remaining batter over lemon curd.
- Sprinkle with remaining coconut mixture.
- Place pan on baking sheet.
- Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes.
- Combine the glazed ingredients.
- Drizzle over warm cake.
STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.
LEMONY RHUBARB UPSIDE DOWN CAKE
Make and share this Lemony Rhubarb Upside Down Cake recipe from Food.com.
Provided by Denise in NH
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 13 x 9 baking pan with a vegetable cooking spray (such as Pam).
- Layer rhubarb, sugar, marshmallows and dry jello.
- Make cake mix according to package directions and pour evenly over mixture in pan.
- Bake at 350 degrees for 1 hour.
- Cool and turn pan upside down over a foil line cookie sheet.
- Cut into squares and enjoy!
Nutrition Facts : Calories 408.6, Fat 12.3, SaturatedFat 2.1, Cholesterol 53.7, Sodium 345.4, Carbohydrate 71.8, Fiber 1.2, Sugar 51.3, Protein 4.7
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