Blueberry Rhubarb Cake Recipes

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RHUBARB AND BLACKBERRY SNACK CAKE



Rhubarb and Blackberry Snack Cake image

This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 13 3/4-by-4 1/4-inch cake

Number Of Ingredients 9

4 tablespoons unsalted butter, softened, plus more for pan
1/2 cup all-purpose flour, plus more for pan
5 ounces rhubarb, cut into 1/4-inch-thick slices (scant 1 1/2 cups)
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
Pinch of coarse salt
2 large eggs
1 vanilla bean
1 large handful blackberries (about 1/3 cup)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
  • Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.
  • Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.

STRAWBERRY-RHUBARB DUMP CAKE



Strawberry-Rhubarb Dump Cake image

Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!

Provided by Annalise Sandberg

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 6

6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
  • Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g

BLUEBERRY-RHUBARB CRUMBLE



Blueberry-Rhubarb Crumble image

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.

"BLUEBARB" BLUEBERRY RHUBARB CRISP



I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.

Provided by Chloe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
  • Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
  • Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g

"BLUEBARB" COFFEE CAKE



Tart rhubarb and sweet blueberries partner in a sweet coffee cake. Serve it morning, noon or night.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
  • In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
  • In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Nutrition Facts : Calories 430, Carbohydrate 71 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 42 g, TransFat 1 1/2 g

BLUEBERRY-RHUBARB CAKE RECIPE



Blueberry-Rhubarb Cake Recipe image

Have your cake and eat it too with this scrumptious Blueberry-Rhubarb Cake Recipe. Treat yourself to this tart Blueberry-Rhubarb Cake Recipe with a dollop of COOL WHIP.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 10 servings

Number Of Ingredients 7

1 lb. fresh rhubarb, cut into 1-inch-thick slices
2 cups blueberries
1/3 cup sugar
2 Tbsp. water
1 pkg. (10 oz.) prepared angel food cake, cut into 10 slices
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup slivered almonds, toasted, chopped

Steps:

  • Cook fruit, sugar and water in saucepan on medium heat 5 min. or until rhubarb is desired tenderness, stirring frequently. Cool slightly.
  • Refrigerate 2 hours.
  • Spoon rhubarb mixture evenly over cake slices just before serving; top with COOL WHIP and nuts.

Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE



Rhubarb Blueberry Sour Cream Coffee Cake image

This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it.

Provided by annlouise

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup packed brown sugar or 1 cup sucanat
1/2 cup butter, softened
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups rhubarb, cut into 1/2-inch pcs
1 cup blueberries
1/2 cup chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted

Steps:

  • Cream butter and brown sugar; mix in egg.
  • Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
  • Fold in rhubarb and berries.
  • Mix nuts, sugar, cinnamon and butter, and spread over top.
  • Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.

FANTASTIC RHUBARB CAKE



Fantastic Rhubarb Cake image

This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! --- and it also will work well with fresh blueberries ;-)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup butter or 1/2 cup margarine, softened
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 pinch nutmeg
1 cup buttermilk
3/4 cup chopped walnuts
3 cups chopped rhubarb (heaping cups!)
1 tablespoon flour
vanilla ice cream or whipped cream
6 tablespoons cold butter, cut into small cubes
2 -3 teaspoons cinnamon
1 1/2 cups brown sugar, packed

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
  • In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
  • Add in egg and vanilla; beat until well combined.
  • In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
  • Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
  • Sprinkle the prepared topping mixture evenly over the top of the batter.
  • Bake for about 45-50 minutes.
  • Serve cake warm with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 453.6, Fat 19.1, SaturatedFat 9.2, Cholesterol 51.9, Sodium 308.7, Carbohydrate 68, Fiber 1.9, Sugar 49.2, Protein 5

RHUBARB BERRY UPSIDE-DOWN CAKE



Rhubarb Berry Upside-Down Cake image

I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. -June Paul, Portage, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons butter
1-3/4 cups chopped fresh rhubarb
1/2 cup fresh blueberries
2 tablespoons dried cranberries
2 tablespoons brown sugar
CAKE:
6 tablespoons butter, softened
1 cup sugar
1 tablespoon brown sugar
2 large eggs
1 tablespoon seedless strawberry jam
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup orange juice

Steps:

  • Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly., Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish., In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly., Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes., Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 344 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 343mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

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From whereismyspoon.co


BLUEBERRY CRUMB CAKE – SMITTEN KITCHEN
2014-07-31 In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the …
From smittenkitchen.com


BLUEBERRY RHUBARB COBBLER - KITCHEN CONFIDANTE®
2017-05-22 Preheat the oven to 400°F. In a large bowl, toss the blueberries and rhubarb with the sugar and flour until evenly coated. Place the filling in a buttered baking dish (about 2 quarts and 1 1/2 to 2 inches deep). Set aside. Make the dough by whisking together the flour, sugar, baking powder, salt, and baking soda in a bowl.
From kitchenconfidante.com


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