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 BRUNCH CAKE
Another great rhubarb recipe! This is nice for family brunches and since you can use frozen rhubarb you can even use it for the holidays!
Provided by QueenJellyBean
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Rhubarb layer: In a large saucepan, combine the first five ingredients. Mix until smooth and then add the rhubarb. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, add the food coloring and set aside.
- Batter: In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c for topping. Add baking powder, baking soda, and salt to remaining crumb mixture. Combine egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9 inch springform pan.
- Topping: Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to the reserved crumble mixture; sprinkle over top.
- Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
- Cool on wire rack for 20 minutes; remove sides of pan. Cool completely.
Nutrition Facts : Calories 373.9, Fat 16.9, SaturatedFat 8.6, Cholesterol 67.6, Sodium 270.2, Carbohydrate 52.3, Fiber 1.6, Sugar 31.1, Protein 4.8
RHUBARB-RIBBON BRUNCH CAKE
My dad has always had a flourishing rhubarb patch. This cake can be served as a coffee cake at breakfast or an elegant finish to a special meal. -Mary Blenk, Cumberland, Maine
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and water until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Set aside., In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add the baking powder, baking soda and salt to remaining crumb mixture. In a small bowl, combine the egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9-in. springform pan., Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over top., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely.
Nutrition Facts : Calories 467 calories, Fat 26g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 321mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
RHUBARB CRUNCH
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
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