Rhubarb 6 Layer Cake Recipes
RHUBARB CAKE
I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.
Provided by Kim Vore
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. First, mix milk with vinegar and set aside.
- 2. Next, blend brown sugar, butter and egg.
- 3. Add and stir baking soda into the milk/vinegar mixture.
- 4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
- 5. Next, add flour and vanilla and mix well.
- 6. Then add the Rhubarb chunks.
- 7. Pour batter into well-greased 9x13 pan.
- 8. Mix up the topping ingredients and sprinkle on top of the cake batter.
- 9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.
SPECIAL RHUBARB CAKE
A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB 6 LAYER CAKE
Make and share this Rhubarb 6 Layer Cake recipe from Food.com.
Provided by cookalot 2
Categories Dessert
Time 55m
Yield 1 9x13
Number Of Ingredients 7
Steps:
- Spread each ingredient.
- Sprinkle jello over third layer.
- make cake mix to directions on box.
- mix the 1/2 cup brown sugar with cinnamon.
- Bake 350 for 35 to 40 minute.
- Use spring test to check doneness.
Nutrition Facts : Calories 4042.4, Fat 58.8, SaturatedFat 9, Sodium 3767.6, Carbohydrate 869.9, Fiber 16.8, Sugar 675, Protein 32.3
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Set aside.
- Meanwhile, in a saucepan, combine all the ingredients. Bring to a boil over medium heat, stirring constantly, and let simmer for 5 minutes. Transfer to a bowl. Cover with plastic wrap directly on the surface of the compote and let cool. Refrigerate for 4 hours or until completely chilled.
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- Oma's Rhubarb Cake. "Oma always makes this for her grand kids after she picks through her garden," says recipe creator Alea. "Probably not good for the thighs but Oma's cooking is always good for the taste buds."
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