RHUBARB STIR CAKE
Very moist and delicious. Makes a great brunch dessert.
Provided by Deb
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
- Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
- Stir together white sugar and nutmeg; sprinkle over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 54 g, Cholesterol 34.1 mg, Fat 8.6 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 254.9 mg, Sugar 33 g
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
ORANGE CRANBERRY BARS
"My sister, who's a great cook, passed this recipe on to me," notes Nell Wheeler from Warrenton, Virginia. "These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 bars.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
RHUBARB STREUSEL CAKE
This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.
Provided by Studentchef
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
- Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
- Add eggs and vanilla and beat until fluffy, about one minute.
- Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
- Top and bake cake: Spread batter evenly in pan.
- Toss rhubarb with icing sugar, then immediately sprinkle over batter.
- Scatter the crumble topping evenly on top.
- Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
- Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
- Remove cake from pan or unclip the spring form and put on rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6
RHUBARB CAKE
This is a great use for rhubarb straight from the garden. The first time I had this, I thought it was apple, not rhubarb.
Provided by _Pixie_
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream 1/2 c butter and white sugar.
- Add the buttermilk, vanilla and beaten egg.
- Mix well.
- Mix the flour, baking powder, and salt.
- Add the rhubarb to the flour and stir.
- Fold the flour mixture into the egg mixture.
- Put in a greased 8 x 8 pan.
- Blend the brown sugar, cinnamon and 1/4 c butter.
- Sprinkle on top.
- Bake for 45-60 minutes at 350.
- Sides should pull away from pan.
- Best served hot with whipped cream or vanilla ice cream.
HEAVENLY RHUBARB CAKE
This delicious rhubarb cake is a sinful blend of tart and sweet flavors--yet it's relatively low in calories!
Provided by Karen Hertzberg
Categories Dessert
Time 1h
Yield 1 thirteen X nine Cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat a 13 X 9 inch pan (glass is best) with non-stick cooking spray.
- In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon.
- Set aside.
- In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk.
- In separate bowl, combine baking soda and flour.
- Stir flour mixture into wet ingredients.
- Stir in rhubarb.
- Pour into prepared pan.
- Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
- Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
- NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup.
- Add enough milk to equal one cup.
- Let mixture sit several minutes to allow milk to curdle.
- Buttermilk may be used in place of sour milk.
RHUBARB STIR-CAKE
This moist cake with a sweet crunchy topping is so easy to prepare and makes a delightful spring brunch dessert!!!
Provided by Boyz 5
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, cream together butter and brown sugar.
- Beat in egg and vanilla.
- Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
- Fold in sour cream and rhubarb.
- Spoon into greased 13 by 9 inch glass baking dish.
- Stir together granulated sugar and nutmeg; sprinkle over batter.
- Bake in 350 degrees oven for 40 minutes or until tester comes out clean.
Nutrition Facts : Calories 306.8, Fat 8.6, SaturatedFat 5.1, Cholesterol 36.2, Sodium 258, Carbohydrate 53.7, Fiber 1.4, Sugar 32.8, Protein 4
RHUBARB CINNAMON CAKE
My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.
Provided by Treen
Categories Dessert
Time 1h5m
Yield 1 Large cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180°C.
- Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
- Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
- Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
- Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
- Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
- NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
- Pour the batter into the prepared tin and level with the back of a spoon.
- Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
- Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
- Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
- Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 6.4, Cholesterol 47.2, Sodium 347.6, Carbohydrate 67.9, Fiber 2.1, Sugar 40.5, Protein 5.3
WENDY'S RHUBARB STIR CAKE
Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago.
Provided by Lennie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
- Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
- Fold in sour cream and rhubarb.
- Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
- Spoon batter into a greased 13x9 glass baking dish.
- Stir together white sugar and nutmeg and sprinkle over batter.
- Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
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