OMA'S RHUBARB CAKE
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
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
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.
VERA'S RHUBARB CAKE
I got this recipe from my good friend, Vera, about 4 years ago and I've been making it ever. I've passed on this recipe to friends many times. Hope you will try it and enjoy it as much as my family does.
Provided by bert2421
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Method: Preheat oven to 350.
- Cream shortening and sugar.
- Beat in egg and vanilla.
- Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.
- Toss rhubarb with the tbsp of flour and mix gently into batter.
- Spoon into 9x13 pan and smooth surface.
- Topping: Combine all ingredients and sprinkle over batter.
- Bake for 50- 60 minutes.
Nutrition Facts : Calories 613.4, Fat 25.6, SaturatedFat 10.9, Cholesterol 58.2, Sodium 438.4, Carbohydrate 92.6, Fiber 1.9, Sugar 66, Protein 5.6
RHUBARB CAKE I
Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
Provided by Barb Oke
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g
ERICA'S RHUBARB CAKE
This decadent cake came from a student's grandmother, and was the child's request for her class treat. Her mother also put confectioners frosting on it while hot and sprinkled with some chopped pecans. The class loved this, and so does my family:) The rhubarb and the batter.
Provided by WiGal
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
- Beat eggs in small bowl.
- Add eggs and milk to flour mixture.
- Stir together like muffins.
- In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
- Mix the rhubarb and sugar together.
- Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
- Pour rhubarb on top.
- Drop remaining cake mix on top of the rhubarb.
- Bake for 55 minutes, or until toothpick comes out clean.
Nutrition Facts : Calories 220.9, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 228.7, Carbohydrate 32.6, Fiber 1.1, Sugar 19.9, Protein 3.3
RHUBARB ANISE UPSIDE-DOWN CAKE
Categories Cake Dairy Dessert Bake Vegetarian Spring Rhubarb Anise Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make topping:
- In a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides and reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove skillet from heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3 cups and decoratively arrange, rounded sides down, in one layer over brown sugar.
- Preheat oven to 350°F.
- Make cake:
- With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together anise, flour, baking powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture alternately in batches with buttermilk and milk, beginning and ending with flour mixture and beating until just combined (do not overbeat).| Spoon batter over rhubarb in skillet, spreading evenly (be careful not to disturb rhubarb), and bake cake in middle of oven until golden, about 45 minutes, or until a tester comes out clean. Cool cake in skillet on a rack 15 minutes.
- Run a thin knife around edge of skillet and invert a plate over skillet. Keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully remove skillet and serve cake warm or at room temperature.
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.
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