OMA'S GIANT RHUBARB CAKE
This recipe is a family favourite from my Dutch Oma. According to my aunt, the recipe isn't Dutch, but came from a 4-H cookbook in the 1960's. It makes a huge recipe but can be baked in two smaller pans. Frozen rhubarb can be used, just thaw and drain first.
Provided by Lille
Categories Bar Cookie
Time 1h20m
Yield 40 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spray a 10 by 15" Pyrex baking dish with cooking spray.
- Prepare base by mixing 3 cups flour, 1 cup butter, salt, baking powder and 2 eggs in the bowl of a mixer until dough resembles streusel crumbs.
- Pat three-quarters of the base dough into the prepared pan. Sprinkle with cinnamon.
- Set aside remainder in a small bowl.
- In mixer bowl (it doesn't need to be cleaned), combine 3 cups sugar, 1 cup flour, melted butter and 3 eggs and mix until combined. Add rhubarb and mix gently.
- Spread over base and sprinkle with cinnamon.
- Crumble remaining base dough over cake like streusel crumbs. Sprinkle with cinnamon.
- Bake at 350F for one hour.
Nutrition Facts : Calories 208.8, Fat 10, SaturatedFat 6.1, Cholesterol 50.8, Sodium 122.3, Carbohydrate 27.7, Fiber 0.7, Sugar 15.2, Protein 2.6
OMA'S RHUBARB CAKE RECIPE - (3.4/5)
Provided by Hollister1121
Number Of Ingredients 13
Steps:
- Make Batter: 1. Preheat oven to 350F. Grease and flour a 9x13-inch baking dish. 2. Stir together flour, sugar, baking soda, and salt in a large bowl. Add eggs and sour cream and stir until smooth, then fold in rhubarb. Make Topping: 3. Stir together sugar and butter in a small bowl until smooth. Add flour and stir until mixture is crumbly. Sprinkle on top of batter. Dust lightly with cinnamon. 4. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour.
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
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