Lemon Rhubarb Tube Cake Recipes

RHUBARB CAKE WITH LEMON SAUCE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb., Transfer to a greased 13x9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon zest and nutmeg. Serve warm with cake.

GLAZED LEMON TUBE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.

RHUBARB & LEMON CURD CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
• Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition, until fully combined. The mixture will begin to look glossy - if at any stage the mixture curdles, beat in a spoonful of ground almonds and continue to add the egg until it is all amalgamated.
• Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
• Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.

RHUBARB SPICE CAKE WITH LEMON SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
• In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
• To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
• Serve slices of cake with the warm lemon sauce.

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.

RHUBARB LEMON CAKE ROLL

Steps:

• Make filling:
• In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
• Make cake:
• Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.
• In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
• In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.
• Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.
• Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.
• Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
• Make lemon syrup:
• In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.
• Assemble cake:
• Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.
• Make lemon glaze:
• In a small bowl stir together sugar and lemon juice to make a pourable glaze.
• Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.
• Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.