ROSY RHUBARB CUPCAKES
If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. -Sharon Nichols, Brookings, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frost if desired.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 64mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CARDAMOM RHUBARB CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
- Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined.
- Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
- For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens. Set aside to cool.
- For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Mix in the cardamom and vanilla extract.
- To assemble: Remove the centers of each cupcake using a paring knife. Fill each with some of the rhubarb compote and frost with the cardamom frosting. Serve immediately, or store in an airtight container for up to 2 days.
ROSY RHUBARB COMPOTE
A low in fat, vibrant dessert to impress your guests
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
- Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
- Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
- Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.
Nutrition Facts : Calories 157 calories, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
STREUSEL-TOPPED STRAWBERRY-RHUBARB CUPCAKES
These lovely fruit-filled cupcakes will be the star of the dessert buffet!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
- In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
- In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold mashed strawberries into whipped cream. Spoon dollop of cream mixture onto each cooled cupcake. Garnish with strawberry fans.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 15 g, TransFat 1 1/2 g
ROSY RHUBARB DESSERT
Elsie Wigdahl bakes this comforting almond-and-rhubarb delight in her Ruthven, Iowa kitchen. "This sure-to-please dessert is quick and easy," she says.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Arrange rhubarb evenly in a greased 13x9-in. baking dish. Combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.
Nutrition Facts :
ROSY RHUBARB-MERINGUE CAKE
Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this show-stopping dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
- Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
- Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
- Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.
ROSY STRAWBERRY RHUBARB APPLESAUCE
This delicious applesauce combines the best of both sweet apples and tangy rhubarb. If you don't have the rhubarb, you can substitute frozen cranberries instead. It is great for freezing, canning, or just eating as soon as it is prepared, warm or cold. Everyone who tries it loves it. It makes great gifts in decorative canning jars!
Provided by Mina Y
Categories Side Dish Applesauce Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.
Nutrition Facts : Calories 105 calories, Carbohydrate 26.4 g, Fat 0.4 g, Fiber 3.9 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 20.5 g
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- Slice rhubarb widthwise, then place in a medium-sized saucepan with water and 3 tablespoons white sugar. Cook over medium heat until the rhubarb starts to soften and break up, stirring occasionally (6 – 8 minutes). Pour the mixture through a fine-mesh strainer into a clean bowl. Reserve the stewed rhubarb for the cupcakes. Return the stewing liquid to the saucepan and increase the heat to medium-high. Reduce mixture to just under 1/4 cup liquid (9 – 11 minutes). Reserve liquid for the frosting.
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- Sift all-purpose flour, self-rising flour and ground ginger into a clean bowl. With the mixer off, add half of the dry ingredients to the bowl with the wet ingredients. Mix on low speed for a few moments then increase to medium and mix until just incorporated. Mix in half of the milk. Repeat with remaining dry ingredients and milk, mixing until well combined. Do not over-mix here.
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