Rhubarb Streusel Coffee Cake Food

RHUBARB COFFEE CAKE

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.

RHUBARB STREUSEL COFFEE CAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

RHUBARB UPSIDE DOWN CAKE

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

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 COFFEE CAKE

Steps:

• Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
• Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
• Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

RHUBARB STREUSEL CAKE

Steps:

• 1. Beat together brown sugar, oil, and egg.
• 2. Mix baking soda, salt, vanilla, and buttermilk.
• 3. Beat into first ingredients.
• 4. Add flour.
• 5. Then add rhubarb and nuts.
• 6. Pour into 2 greased loaf pans (9x5) or one large pan (9x13).
• 7. Make the streusel by mixing butter and sugar with a fork.
• 8. Divide and sprinkle on the two cakes.
• 9. Bake at 350 for 1 hour or until a toothpick comes out clean.
• 10. Let cool slightly. Carefully remove from pans. Continue to cool upright.

RHUBARB STREUSEL PIE

Steps:

• Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
• To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

FILLED RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
• Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl. Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar. Pour out any loose cinnamon sugar.
• Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour. Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter.
• Stir rhubarb into batter. Pour half the batter into prepared cake pan. Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter. Pour remaining batter over nut mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in pan for 10 minutes before removing to a serving platter. Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake.

RHUBARB STREUSEL CAKES

Steps:

• Preheat oven to 375°F. Generously butter muffin cups and top of pan.
• Make streusel for topping:
• Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
• Make batter:
• Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
• Top and bake cakes:
• Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.