RHUBARB AND BLACKBERRY SNACK CAKE
This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 13 3/4-by-4 1/4-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
- Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.
- Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.
BLACKBERRY AND RHUBARB SHORTCAKE
No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
- In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
- In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
- Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY RHUBARB UPSIDE-DOWN CAKE
Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
RHU-BERRY SNACK CAKE
Rhubarb and blueberries provide a wonderful addition to this tasty cake that's made using Betty Crocker™ Super Moist™ cake mix--a perfect dessert to impress your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
- In large bowl, beat cake mix, sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.
- In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and fruit.
- Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Serve warm or cool, Garnish with sweetened whipped cream and fresh mint leaves, if desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g
PEACH, BERRY, AND RHUBARB DUMP CAKE
Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.
Provided by Sip Stir and Simmer
Categories Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
- Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
- Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 365 calories, Carbohydrate 48.2 g, Cholesterol 42.3 mg, Fat 19.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 10.3 g, Sodium 289.6 mg, Sugar 37 g
RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE
This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it.
Provided by annlouise
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and brown sugar; mix in egg.
- Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
- Fold in rhubarb and berries.
- Mix nuts, sugar, cinnamon and butter, and spread over top.
- Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
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- Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside.
- Combine the rhubarb and cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
- Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment.
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