Finney Family Rhubarb Cake 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.

SPECIAL RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

GRANNY'S RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
• Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

FINNEY FAMILY RHUBARB CAKE

Steps:

• Preheat oven to 350°F.
• Cream together brown sugar, butter and egg. Add the flour, baking soda, salt, sour cream and rhubarb, mixing well.
• Mix together the topping ingredients (sugar, walnuts, melted butter and cinnamon) and sprinkle over top of cake.
• Grease & flour a 9x13 pan.
• Bake at 350 degrees for 45-50 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.

RHUBARB CAKE

Steps:

• Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
• Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
• Wash rhubarb, peel and cut into rather even 1/4 in pieces.
• Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
• Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
• Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
• Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
• Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
• NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.

FRED'S RHUBARB CAKE WITH HONEY AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Mix flour, 3/4 cup brown sugar, baking soda, and salt together in a bowl. Mix in sour cream, honey, and vanilla extract until thoroughly blended. Mix in eggs until just blended. Fold rhubarb into the batter.
• Spread batter evenly in the prepared baking dish.
• Mix 1/2 cup brown sugar, white sugar, pecans, and cinnamon together in a bowl. Stir in butter until mixture starts to clump together. Sprinkle mixture over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.