OLD-FASHIONED RHUBARB PUDDING CAKE
"At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. "And, this is one of her best desserts."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender., Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
BEST RHUBARB PUDDING CAKE
I received this recipe years ago from a co-worker. Today, my family and I really enjoy this dessert. It's nice for any occasion.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350° for 55-65 minutes or until pudding tests done.
Nutrition Facts :
RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
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.
RHUBARB PUDDING CAKE
I received a fruit pudding cake recipe from our CSA farmer some years ago and I have made the cake every year when we received rhubarb. This has been my favorite rhubarb recipe. I veganized the original recipe and also made it gluten-free. If you like a moist cake, I think you will like this one. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
- Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
- In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
- Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
- Transfer the batter into the prepared pan and bake for 40 - 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
- You can serve the cake warm (after cooling about 10 minutes) or cold. Don't forget to infuse love before serving!
Nutrition Facts : Calories 91.8, Fat 1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 304.1, Carbohydrate 19.9, Fiber 0.7, Sugar 18.5, Protein 1.4
RHUBARB STRAWBERRY PUDDING CAKE
Categories Dairy Egg Fruit Breakfast Dessert Bake Quick & Easy Strawberry Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 (breakfast or dessert) servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
- Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
- Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.
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RHUBARB PUDDING CAKE RECIPE | MYRECIPES
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5/5 (18)Calories 249 per servingServings 9
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
- Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.
RHUBARB PUDDING CAKE (PLUS 9 MORE YUMMY RHUBARB …
From commonsensehome.com
4.7/5 (43)Calories 263 per servingCategory Dessert
- Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)
- Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together. Add a little more milk if it is too thick to pour; pour over fruit.
- Mix remaining sugar and cornstarch in a small bowl; sprinkle over mixture in pan. Pour boiling water gently over the top of the cake.
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