Rhubarb Pecan 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°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
• In a bowl, combine flour, baking soda, and salt; set aside.
• In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
• In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg.
• Add flour mixture and blend thoroughly.
• Add in buttermilk and vanilla; mix just until blended.
• Stir in the rhubarb and nuts.
• Place half the batter in the pan and smooth out the surface.
• Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
• Bake for 45-50 minutes, or until a pick comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
• Only needs a light dusting of powdered sugar as a topping.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. , Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.