Dessert Cake Breakfast Grandmas Rhubarb Cake Recipe 445

OMA'S RHUBARB CAKE

Oma's Rhubarb Cake image

Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.

Provided by Alea

Categories Desserts Cakes Yellow Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
¼ cup butter, softened
¼ cup all-purpose flour
ground cinnamon, for dusting

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g

DESSERT, CAKE /BREAKFAST: GRANDMA'S RHUBARB CAKE RECIPE - (4.4/5)

Dessert, Cake /Breakfast: Grandma's Rhubarb Cake Recipe - (4.4/5) image

Provided by LynnK

Number Of Ingredients 13

Ingredients

topping:
1 1/2 cups brown sugar
1/2 cup margarine
1 egg, beaten
1 cup buttermilk
2 cups flour
1 tsp. baking soda
1/2 tsp. salt, if desired
1 tsp. vanilla
1 1/2 - 2 cups finely cut up rhubarb
1/2 cup white sugar
1/2 tsp. cinnamon
1/4 cup chopped walnuts or pecans

Steps:

Cream brown sugar, margarine and beaten egg. Add vanilla, sift together flour and soda and add alternately with buttermilk and blend well. Fold in rhubarb. Pour into greased and floured 9x13 cake pan. Sprinkle cinnamon topping mixture over top of cake batter. Bake in 350 degree oven about 45 minutes.

RHUBARB DESSERT CAKE

Rhubarb Dessert Cake image

I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when it's in season so I can make it year-round.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter, melted
1 cup packed brown sugar
4 cups sliced fresh or frozen rhubarb
1-1/2 cups sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 eggs
1/2 cup water
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream

Steps:

In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb. , In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream.

Nutrition Facts : Calories 267 calories, Fat 3g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 119mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

GRANDMA GULLICKSON'S RHUBARB CAKE

Grandma Gullickson's Rhubarb Cake image

Make and share this Grandma Gullickson's Rhubarb Cake recipe from Food.com.

Provided by hillbillychick77

Categories Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

2 cups sugar (divided)
1/2 cup butter (softened)
2 cups flour
1 cup sour milk
1 egg
1 pinch salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups rhubarb (divided)
2 tablespoons cinnamon (divided)

Steps:

Preheat oven to 400 degrees.
Mix 1/2 cup sugar, 1 tablespoon cinnamon, and 1/2 cup rhubarb in small bowl for topping. Set aside.
Mix butter, sugar, sour milk and egg.
Add dry ingredients.
Mix in rhubarb.
Pour into a greased and floured 9" x 13" pan. Sprinkle on topping.
Bake at 400 for 10 - 15 minutes.
Reduce heat to 350 degrees. Bake another 30 minutes.
Let cool before serving.

Nutrition Facts : Calories 180.3, Fat 5.4, SaturatedFat 3.2, Cholesterol 24, Sodium 131, Carbohydrate 31.4, Fiber 1, Sugar 20.9, Protein 2.2

GRANDMA MOYER'S RHUBARB AND STRAWBERRY COFFEE CAKE

Grandma Moyer's Rhubarb and Strawberry Coffee Cake image

This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.

Provided by BobbieRocks

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 11

Ingredients

2 cups white sugar
2 eggs
1 cup cold coffee
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups chopped rhubarb
1 ½ cups sliced strawberries
½ cup brown sugar
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 56 g, Cholesterol 24.8 mg, Fat 3.9 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 258.7 mg, Sugar 35 g

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