ANGIE'S EASY RHUBARB-STRAWBERRY CAKE
Make and share this Angie's Easy Rhubarb-Strawberry Cake recipe from Food.com.
Provided by Angie Staiert
Categories Dessert
Time 1h5m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix as directed.
- Pour into 9x13 or 15x10x1 inch pan.
- Drop rhubarb over cake mix.
- Sprinkle sugar over rhubarb.
- Over this sprinkle 1 small pachage strawberry Jell-o (dry).
- Bake at 350F for one hour or until cake is done.
Nutrition Facts : Calories 350.2, Fat 12, SaturatedFat 2, Cholesterol 52.9, Sodium 336.4, Carbohydrate 57.5, Fiber 0.8, Sugar 46.4, Protein 4.2
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
- Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
- Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.
STRAWBERRY-RHUBARB ANGEL FOOD CAKE
Recipe from the KLS-TV Cooking Show. While rhubarb is in season is a great time to try this wonderful dessert. It has a delightful strawberry-rhubarb filling and is crowned with whipped cream. This recipe heralds spring.
Provided by Steve P.
Categories Dessert
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
- Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
- Set aside 1/2 cup sliced strawberries.
- Stir remaining strawberries into rhubarb mixture.
- Stir in a few drops red food color for eye appeal.
- Cool.
- Mixture will begin to thicken slightly.
- Slice cake horizontally to make 3 layers.
- Spoon 1/2 the filling on bottom cake layer.
- Add second layer cake and spoon on remaining filling.
- Place top layer on cake.
- Chill cream well, whip until stiff.
- Set aside.
- Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
- Beat until fluffy.
- Fold whipped cream into whipped ricotta cheese.
- Frost the sides and top of cake with whip cream mixture.
- Garnish with remaining strawberry slices and mint leaves.
- Refrigerate until ready to serve.
- Cake is best if served same day.
STRAWBERRY RHUBARB COFFEE CAKE
A great breakfast treat or dessert for any time. Found this in Guide to Southern Cuisine. Use a 9x13x2-inch pan.
Provided by CoolMonday
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- FILLING.
- Combine rhubarb, strawberries and lemon juice in saucepan.
- Cover and cook for about 5 minutes on medium heat.
- Combine sugar and cornstarch.
- Stir into strawberry mixture.
- Bring to boil, stir constantly until thickened, remove from heat.
- CAKE.
- In large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender until resembles coarse crumbs.
- In separate bowl, beat together buttermilk, eggs and vanilla.
- Stir into crumb mixture.
- Spread half evenly into greased 9x13x2-inch baking dish.
- Carefully spread strawberry filling over batter.
- Drop remaining batter evenly over filling with a tablespoon.
- TOPPING.
- In small saucepan over low heat, melt butter.
- Remove from heat.
- Stir in flour and sugar until mixture is crumbly.
- Sprinkle over batter.
- Bake at 350°F for about 45 minutes, or until done.
- Cool cake on rack.
- Cut into squares to serve.
Nutrition Facts : Calories 664.8, Fat 25.1, SaturatedFat 15.2, Cholesterol 99.7, Sodium 537.9, Carbohydrate 104, Fiber 3.4, Sugar 60.9, Protein 8.4
STRAWBERRY-RHUBARB UPSIDE DOWN CAKE
An upside-down cake is the perfect way to show-case the season's first strawberries and rhubarb. This recipe is a single-layer version of hot-milk cake, a standard for Southern home bakers. Serve it at room temperature with scoops of vanilla ice cream or dollops of whipped cream. If fresh rhubarb and strawberries aren't available, you can substitute frozen fruit. If the fruit is in large chunks, cut into 1/2"-inch pieces. Use the fruit straight from the freezer, without thawing. This came from Cooking Club of America. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 59m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Spray 9-inch square baking pan with cooking spray. Pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. Scatter rhubarb and strawberries over brown sugar.
- Heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. Pour into medium bowl; cool.
- Whisk flour, baking powder and salt in small bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. At low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. Spread batter over fruit.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
- Invert cake onto serving platter, replacing any topping that remains in pan. Cool completely. Serve at room temperature.
Nutrition Facts : Calories 431.1, Fat 19.7, SaturatedFat 12, Cholesterol 95.8, Sodium 158.9, Carbohydrate 61.6, Fiber 0.9, Sugar 47.3, Protein 4
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
- To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
- Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 33 grams, TransFat 1 gram
STRAWBERRY RHUBARB LAYER CAKE RECIPE - (4.6/5)
Provided by á-49298
Number Of Ingredients 14
Steps:
- 1. Into 4-qt. saucepan, squeeze juice from orange. Stir in 2 cups granulated sugar. Cook on med-high until sugar dissolves, stirring. Add rhubarb; cook 5 minute or until tender, stirring occasionally. Transfer to bowl; cool slightly. Refrigerate, uncovered, 2 hours. Stir in chopped strawberries; refrigerate. 2. Preheat oven to 350F. Grease and line bottoms of three 8 inch cake pans with parchment paper. Grease and flour parchment and sides of pans. 3. In med bowl, whisk egg yolks, whole eggs, 1/4 cup milk, and 2 tsp. vanilla until combined. in large bowl, with mixer on low speed, mix flour, baking powder, remaining 1 1/2 cup granulated sugar, and 1/2 tsp. salt; beat in butter and remaining 3/4 cup milk on med-high speed. Add egg mixture in 3 batches, beating well between additions. Divide batter evenly among pans. Bake 20 to 30 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Loosen sides with knife. Invert cakes onto rack; cool completely. 4. Place 1 cake on plate. Strain liquid from rhubarb mixture; discard. Spread half of rhubarb on cake, leaving 1 inch border. Repeat with second cake remaining rhubarb. Top with third cake. 5. In large bowl, with mixer on high, whisk confectioners' sugar, cream cheese, and remaining 1 tsp. vanilla until fluffy. Slowly drizzle in cream. Whisk on high until stiff peaks form. 6. Cover cake with frosting. Garnish with berries. Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate up to 1 day.
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