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.
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 POUNDCAKE
This tender poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb. For the most vivid stripes, use the reddest rhubarb stalks you can find. They will fade to hot pink after poaching and baking. Green rhubarb also works; the cake won't be quite as striking, but it will be equally delectable. This cake is best served within a day of baking. After that, the rhubarb will start to dry out.
Provided by Melissa Clark
Categories breakfast, brunch, cakes, dessert
Time 4h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You'll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.
- In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.
- Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
- In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.
- Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.
- Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.
- While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 157 milligrams, Sugar 34 grams, TransFat 1 gram
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.
RHUBARB CUSTARD CAKE
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB SPICE CAKE
Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
- Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.
Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.89 milligram of sodium
RHUBARB STIR CAKE [160]
Yield 12 Servings
Number Of Ingredients 11
Steps:
- In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish. Stir together white sugar and nutmeg; sprinkle over batter. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
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10 RHUBARB CAKE RECIPES TO TRY
From allrecipes.com
Estimated Reading Time 3 mins
- 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."
- Grandma Moyer's Rhubarb and Strawberry Coffee Cake. "This was my Grandma Moyer's recipe," says recipe creator BobbieRocks. "It has been missing since at least the mid 80's.
- Rhubarb Cheesecake. This top-rated cheesecake, made with fresh rhubarb and finished with sour cream topping, is surprisingly easy. Try this recipe next time you're in the mood for a fruity summertime treat.
- Almond Rhubarb Coffee Cake. "I firmly believed that rhubarb was a terrible waste of good garden space and that it didn't belong in any recipe at all," says recipe creator FRAMBUESA.
- Rhubarb Spice Cake with Lemon Sauce. "My mother got this recipe back in the 1950's from the minister's wife," says recipe creator PRICKLY PEAR.
- Rhubarb Stir Cake. This quick rhubarb cake couldn't get easier. It comes together in less than an hour, and you only need one bowl for the batter.
- Rhubarb Cake. Here's an old-fashioned rhubarb cake everyone will love. If you don't have buttermilk, according to recipe creator Barb Oke, you can substitute milk mixed with one tablespoon of lemon juice.
- Easy Rhubarb Pudding Cake. What makes this moist dessert so easy? It starts with a package of yellow cake mix. Quick and easy, this pudding cake comes together with fewer than 10 simple-to-find ingredients.
- Sour Cream Rhubarb Coffee Cake. This is an 'any time of day' cake that my mom used to make," says recipe creator dcshoffman. " Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules.
- Special Rhubarb Cake. This aptly named rhubarb cake is topped with a sugary streusel, then drizzled with a decadent caramel sauce made with butter, brown sugar, heavy whipping cream, and vanilla.
EASY RHUBARB CAKE - QUICK AND EASY! - EVERYDAY DELICIOUS
From everyday-delicious.com
Ratings 1Category DessertCuisine InternationalTotal Time 2 hrs
- Prepare all the ingredients (remember that the eggs, yogurt, and butter must be at room temperature so take them out of the fridge about 1-2 hours before making the cake).
- Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch (25.5×11.5cm) by buttering it and lining it with parchment paper.
- In a big mixing bowl cream the cut into cubes butter with sugar, which means: beat the butter with sugar using a paddle attachment for about 3 minutes over low speed or until the mixture is light and fluffy.
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