ROSY RHUBARB UPSIDE-DOWN CAKE
Here's a cake that gets its rosy hue from the rhubarb topping. It's moist on top and light as a feather on the bottom. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid., Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched., Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 5g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
ROSA'S RHUBARB CAKE
I got this recipe from the little Italian lady across the street, the same one that sends my hubby home with all sorts of lovely treats after he has plowed her driveway in the winter. He usually comes back half in the bag and toting treats. lol. Gotta love Rosa :) I asked for the recipe for this one because it is not overly sweet, a nice afternoon snack.
Provided by queenbeatrice
Categories Dessert
Time 45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9"x11" cake pan and line bottom with parchment paper.
- In large bowl, mix together 2 cups of flour and the baking powder.
- In separate bowl, mix together until creamy, eggs, oil and 1 cup of sugar.
- Pour over flour mixture and blend well.
- In large bowl, mix together rhubarb and remaining flour and white sugar. (Do not make this mixture ahead of time as the rhubarb will become very tallowy.).
- Pour batter over the rhubarb mixture and stir until rhubarb is covered with batter and pour into prepared pan.
- Mix brown sugar, oats and cinnamon together and sprinkle over top.
- Cook for 30 minutes or until center springs back.
- Let cool on wire rack ½ an hour before removing from pan.
Nutrition Facts : Calories 337.3, Fat 15.5, SaturatedFat 2.3, Cholesterol 58.1, Sodium 116.2, Carbohydrate 46.3, Fiber 1.4, Sugar 28.8, Protein 4.5
OMA'S GIANT RHUBARB CAKE
This recipe is a family favourite from my Dutch Oma. According to my aunt, the recipe isn't Dutch, but came from a 4-H cookbook in the 1960's. It makes a huge recipe but can be baked in two smaller pans. Frozen rhubarb can be used, just thaw and drain first.
Provided by Lille
Categories Bar Cookie
Time 1h20m
Yield 40 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spray a 10 by 15" Pyrex baking dish with cooking spray.
- Prepare base by mixing 3 cups flour, 1 cup butter, salt, baking powder and 2 eggs in the bowl of a mixer until dough resembles streusel crumbs.
- Pat three-quarters of the base dough into the prepared pan. Sprinkle with cinnamon.
- Set aside remainder in a small bowl.
- In mixer bowl (it doesn't need to be cleaned), combine 3 cups sugar, 1 cup flour, melted butter and 3 eggs and mix until combined. Add rhubarb and mix gently.
- Spread over base and sprinkle with cinnamon.
- Crumble remaining base dough over cake like streusel crumbs. Sprinkle with cinnamon.
- Bake at 350F for one hour.
Nutrition Facts : Calories 208.8, Fat 10, SaturatedFat 6.1, Cholesterol 50.8, Sodium 122.3, Carbohydrate 27.7, Fiber 0.7, Sugar 15.2, Protein 2.6
RHUBARB & CUSTARD CAKE
This recipe tastes even better with homegrown rhubarb
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h20m
Number Of Ingredients 9
Steps:
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
RHUBARB SPICE CAKE
Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
- Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.89 milligram of sodium
SCANDINAVIAN RHUBARB CAKE
Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
- Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
- In a small bowl, sift together flour, baking powder and spices.
- In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
- Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
RHUBARB CRUMBLE CAKE
Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 8
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.
Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 1.5 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
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