Rhubarb Cake I Recipes

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RHUBARB CAKE I



Rhubarb Cake I image

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Barb Oke

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 13

½ cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
¼ cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Steps:

  • In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
  • In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
  • Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
  • Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g

SPECIAL RHUBARB CAKE



Special Rhubarb Cake image

A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 18

2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted
VANILLA SAUCE:
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.

RHUBARB CAKE



Rhubarb Cake image

This is a great use for rhubarb straight from the garden. The first time I had this, I thought it was apple, not rhubarb.

Provided by _Pixie_

Categories     Breads

Time 55m

Yield 1 cake

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups sugar
1 cup buttermilk
1 egg, beaten
2 cups rhubarb, cut small
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
1/4 cup butter
2 teaspoons cinnamon

Steps:

  • Cream 1/2 c butter and white sugar.
  • Add the buttermilk, vanilla and beaten egg.
  • Mix well.
  • Mix the flour, baking powder, and salt.
  • Add the rhubarb to the flour and stir.
  • Fold the flour mixture into the egg mixture.
  • Put in a greased 8 x 8 pan.
  • Blend the brown sugar, cinnamon and 1/4 c butter.
  • Sprinkle on top.
  • Bake for 45-60 minutes at 350.
  • Sides should pull away from pan.
  • Best served hot with whipped cream or vanilla ice cream.

FANTASTIC RHUBARB CAKE



Fantastic Rhubarb Cake image

This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! --- and it also will work well with fresh blueberries ;-)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup butter or 1/2 cup margarine, softened
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 pinch nutmeg
1 cup buttermilk
3/4 cup chopped walnuts
3 cups chopped rhubarb (heaping cups!)
1 tablespoon flour
vanilla ice cream or whipped cream
6 tablespoons cold butter, cut into small cubes
2 -3 teaspoons cinnamon
1 1/2 cups brown sugar, packed

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
  • In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
  • Add in egg and vanilla; beat until well combined.
  • In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
  • Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
  • Sprinkle the prepared topping mixture evenly over the top of the batter.
  • Bake for about 45-50 minutes.
  • Serve cake warm with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 453.6, Fat 19.1, SaturatedFat 9.2, Cholesterol 51.9, Sodium 308.7, Carbohydrate 68, Fiber 1.9, Sugar 49.2, Protein 5

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