Buttermilk Rhubarb Bundt Cake With Sauce Recipes

OLD-FASHIONED RHUBARB CAKE

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.

LEMON-RHUBARB OLIVE-OIL BUNDT CAKE

Steps:

• Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
• In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
• Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
• Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
• Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.

RHUBARB-BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

LEMON BUTTERMILK RHUBARB BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Butter a 10-cup Bundt pan.
• Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
• Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
• Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
• Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
• Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
• Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
• Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
• Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
• Glaze-whisk the powdered sugar, lemon juice, and butter together.
• The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
• Spread glaze over the cake as soon as you remove the cake from the pan.
• Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

BUTTERMILK RHUBARB BUNDT CAKE WITH SAUCE

Steps:

• Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
• In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
• Add Crisco and cut in so mixture resembles crumbs.
• Now fold in honey. Do not use both sugar and honey.
• Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
• Add food coloring and vanilla.
• In large mixing bowl, add egg milk mixture.
• Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
• Preheat oven 350°F.
• Spray Pam into large Bundt pan.
• Spoon cake batter in the pan.
• Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
• Cool ten minutes and invert on serving dish.
• Sauce:.
• 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
• In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
• Serve with cake if desired.
• This cake freezes very well, double wrapped.

RHUBARB COFFEE CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
• Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

RHUBARB BUNDT CAKE

Steps:

• Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Whisk flour, baking powder, salt, and baking soda together in a small bowl.
• Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
• Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
• Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.