FRENCH-STYLE APPLE RHUBARB CAKE
Made with a very thick vanilla batter, this rustic French dessert cake is simplicity at its best! Chunks of rhubarb are mixed in, and apple slices and sliced almonds are laid right on top. Rhubarb itself is a bit sour, but it makes for the perfect combination with this light and tasty cake. In French, this type of cake is called a 'Gateau Vite Fait' which basically means it can be quickly made!
Provided by Diana71
Categories World Cuisine Recipes European French
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
- Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
- Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
- Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 55.9 g, Cholesterol 100.3 mg, Fat 15.7 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 267.9 mg, Sugar 33.8 g
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 OR APPLE CAKE
This is a family recipe, and yes the ingredient amounts are correct. I got this recipe from my gran who got it somewhere else (i like to make it my own by adding 300g light brown sugar and 80g dark brown sugar). I have made it on numerous occasions and the reviews every time have been outstanding and i have had many comments such as the best cake i have ever eaten. Today our neighbour came around and tried it and said it is everything in one - moist, chewy, crunchy, soft, - she went on and on.
Provided by Perfect Pixie
Categories Dessert
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar(it does not get to the consistency of white sugar and butter).
- Add eggs and vanilla.
- Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
- Sift in the rest of the flour, baking soda and cinnamon; fold it together.
- Add rhubarb, lemon rind and sour cream; combine well.
- Pour into a 22cm cake tin.
- Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
- Topping (optional): 80g brown sugar with cinnamon.
Nutrition Facts : Calories 229.5, Fat 6.7, SaturatedFat 3.9, Cholesterol 40.2, Sodium 126.8, Carbohydrate 39.6, Fiber 1.1, Sugar 23.4, Protein 3.5
APPLE AND RHUBARB CAKE
Make and share this Apple and Rhubarb Cake recipe from Food.com.
Provided by hard62
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
- Mix flour, baking powder and salt. Set aside.
- In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
- Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
- Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
Nutrition Facts : Calories 283.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 69.8, Sodium 155.1, Carbohydrate 54.3, Fiber 1.7, Sugar 32.5, Protein 6.4
APPLE, RHUBARB & CUSTARD TART
This stunning tart is the ideal finale to a winter dinner party
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry to the thickness of £1 coin and use it to line a 23cm tart tin. Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top. Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden. Remove the tart from the oven and turn the oven down to 160C/140C fan/gas 3.
- While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard.
- Heat the cream, milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest.
- Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top. Place the tart in the oven and cook for 30-35 mins until the custard is just set. Remove from the oven and leave to cool completely before cutting into slices.
Nutrition Facts : Calories 584 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
RHUBARB, APPLE AND GINGER CAKE
A spicy yet sweet and moist cake, perfect for afternoon tea.
Provided by rose93
Time 1h35m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
- Stir in the flour and baking powder. Finely chop the stem ginger and add this to the mixture, along with the chopped fruit. Stir it all in, it should form a nice, gloopy batter.
- Pour the mixture into a medium sized baking tray (for a tray-bake style cake) or a cake tin (for a more traditional circular cake).
- Bake in the centre of a pre-heated oven at 180 degrees celcius for 1 hour and 15 minutes. When cooked, a knife inserted into the centre should come out clean. Take the tray/tin out of the oven and leave to cool before cutting into square or slices. Enjoy with a cup of tea mid afternoon, or warm with custard for pudding!
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