CHOCOLATE CHIP RHUBARB CAKE
Originally published in Rochester Post-Bulletin 10 years ago. I recently found this and wanted to post it so it does not get lost.
Provided by Mean Mary
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Cream together brown sugar and shortening; Add egg and vanilla.
- Combine flour, baking sode and salt together. Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition. Stir in rhubarb and chocolate chips.
- Pour into a greased 9 x 13 inch baking dish.
- Topping: Combine topping ingredients and sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes.
Nutrition Facts : Calories 410, Fat 16.5, SaturatedFat 5.3, Cholesterol 18.4, Sodium 284.3, Carbohydrate 63.9, Fiber 2.3, Sugar 44.5, Protein 5.1
DEBBIE'S RED RHUBARB CHOCOLATE CAKE
Rhubarb, sugar, and red gelatin mix are added into a chocolate (or lemon) cake mix for extraordinary results.
Provided by joseph
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
- Spread rhubarb over the bottom of the prepared baking dish and sprinkle cherry gelatin mix and sugar evenly over the rhubarb. Pour cake batter over the rhubarb layer.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 1 hour; check for doneness after 45 minutes. Let cool before serving.
Nutrition Facts : Calories 350 calories, Carbohydrate 55.2 g, Cholesterol 46.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 406.2 mg, Sugar 39.5 g
RHUBARB CAKE
Greek yogurt is the secret to this rhubarb cake, producing a sweet and tangy batter. The crunchy topping--spiced with nutmeg and ginger--gives off serious coffee cake vibes. It's perfect for breakfast with a mug of tea and makes a showstopping and delicious dessert for a dinner party.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.
RHUBARB CRUMB CAKE
When the rhubarb comes up, I'm the first one in our household to get at it. I treat my family to this cake every spring.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb. , Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.
Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY RHUBARB CAKE
This delicious rhubarb cake is a sinful blend of tart and sweet flavors--yet it's relatively low in calories!
Provided by Karen Hertzberg
Categories Dessert
Time 1h
Yield 1 thirteen X nine Cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat a 13 X 9 inch pan (glass is best) with non-stick cooking spray.
- In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon.
- Set aside.
- In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk.
- In separate bowl, combine baking soda and flour.
- Stir flour mixture into wet ingredients.
- Stir in rhubarb.
- Pour into prepared pan.
- Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
- Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
- NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup.
- Add enough milk to equal one cup.
- Let mixture sit several minutes to allow milk to curdle.
- Buttermilk may be used in place of sour milk.
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