Special Rhubarb Cake Food

SPECIAL RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
• Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
• Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
• Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.

SPECIAL RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

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 CRUMBLE CAKE

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.

SPECIAL RHUBARB CAKE

Steps:

• In a mixing bowl, cream butter and sugar. Beat in egg.
• Combine flour, baking powder, baking soda and salt; add to creamed mixture alternatively with buttermilk, beating just until moistened. Fold in rhubarb. Pour into greased bundt pan.
• Combine topping ingeredients, sprinkle over batter.
• Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

RHUBARB CAKE

Steps:

• Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
• Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
• Wash rhubarb, peel and cut into rather even 1/4 in pieces.
• Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
• Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
• Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
• Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
• Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
• NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.