Knobby Rhubarb Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
• Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Steps:

• In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb. , In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream.

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.

Steps:

• Cream sugar, margarine, egg and vanilla.
• Sift flour to spices; add to creamed mixture. Stir in rhubarb and nuts.
• Turn in to a greased and floured 8-inch square pan.
• Bake at 350°F for 45 minutes or until done.

Steps:

• Cook strawberries and rhubarb in a covered saucepan over low heat for 10 minutes.
• Add lemon juice and mixture of 2/3 cups sugar and cornstarch.
• Cook for 8 minutes or until thick, stirring constantly.
• Combine next 5 ingredients in bowl, mix well.
• Cut in 1 cup of butter until crumbly.
• Add milk, eggs and flavoring, mix well.
• Reserve 1 cup batter.
• Pour remaining batter into greased and floured 9x13 pan.
• Spoon cooked mixture over batter.
• Top with reserved batter.
• Combine 1/2 cup flour and 2/3 cups sugar in a bowl -- cut in 1/4 cup butter till crumbly.
• Sprinkle over cake.
• Bake at 350* for 1 hour.

Steps:

• Mix brown sugar, butter, egg and vanilla.
• Add baking soda, salt, flour and buttermilk.
• Mix until fluffy.
• Add rhubarb.
• Place batter in a 9x13 inch GLASS pan.
• Mix sugar and cinnamon together and sprinkle on top.
• Bake at 350 degrees Fahrenheit for 40 minutes.

Steps:

• Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
• Dump the chopped rhubarb on top of the cake batter.
• Sprinkle the sugar on the top of the rhubarb.
• Pour the heavy cream over the sugar.
• Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.

Steps:

• Cream together sugar and butter.
• Add beaten egg and mix well.
• Add diced apples, chopped nuts and vanilla.
• Sift together flour, baking soda, salt, cinnamon and nutmeg and stir into mixture.
• Place batter into 8" square greased pan.
• Bake at 350° for 35 to 40 minutes.