Rhubarb Tea Cakes Food

RHUBARB TEA CAKES

Steps:

• For the cakes: Preheat oven to 350 degrees. Butter eight 4-by-2 1/2-inch mini loaf pans. Line with parchment cut to fit. Butter parchment. Whisk together flour, salt, baking powder, and baking soda.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Add flour mixture in 2 additions, alternating with sour cream. Stir in rhubarb.
• Divide batter among pans. Place on a rimmed baking sheet. Bake until a toothpick comes out clean, about 40 minutes. Remove from sheet, and let cool in pans on a wire rack. (Cakes can be stored in airtight containers for up to 3 days.)
• For the rhubarb and syrup: Using the tip of a paring knife, scrape vanilla seeds into a saucepan, reserving pod for another use. Add water and sugar, and bring to a simmer, stirring to dissolve sugar. Remove from heat, and stir in rhubarb. Let cool. Remove rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook until reduced by half, 5 to 8 minutes. Let cool slightly, then return rhubarb to syrup. (Rhubarb can be refrigerated in syrup for up to 1 week; bring to room temperature or gently reheat before serving.)
• To serve, spoon a generous amount of whipped cream over each cake, and top with rhubarb and syrup.

RHUBARB BUTTERMILK TEA CAKE

Steps:

• Preheat oven to 350°F.
• Lightly spray the bottom of an 8 x 4 loaf pan.
• Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
• Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
• Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
• While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.

OLD-FASHIONED RHUBARB CAKE

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.

RHUBARB ICED TEA

Steps:

• Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
• Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
• Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.

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.