Lemon Sour Cream Cake With Roast Rhubarb Recipes

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RHUBARB CAKE WITH LEMON SAUCE (TASTE OF HOME)



Rhubarb Cake With Lemon Sauce (Taste of Home) image

Make and share this Rhubarb Cake With Lemon Sauce (Taste of Home) recipe from Food.com.

Provided by IAcupcake

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 cups chopped fresh rhubarb or 2 cups frozen rhubarb
1 tablespoon cinnamon sugar
1 cup sugar
1/2 cup butter, cubed
1/3 cup water
3 tablespoons lemon juice
1 egg, beaten
1 teaspoon grated lemon peel
1 teaspoon ground nutmeg

Steps:

  • Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
  • Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack.
  • For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in 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 peel and nutmeg. Serve warm with cake.

Nutrition Facts : Calories 414.1, Fat 16.8, SaturatedFat 10.2, Cholesterol 76.7, Sodium 327, Carbohydrate 61.6, Fiber 1.4, Sugar 36.5, Protein 5.3

RHUBARB CHEESECAKE



Rhubarb Cheesecake image

An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.

Provided by Barb

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
  • In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
  • Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
  • To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g

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