Rhubarb Daisy Cake Recipes

RHUBARB CAKE

Steps:

• For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
• Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

RHUBARB DAISY CAKE

Steps:

• 1. Preheat the oven to 375°F. Split the vanilla bean in half lengthwise and scrape out the seeds.
• 2. Grease a 12-inch, high-sided, ovenproof, nonstick frying pan with butter. Spoon the golden syrup (and about 1 tablespoon of the syrup from the ginger if you like) into the bottom. Stir in the chopped ginger, lemon zest, and vanilla seeds.
• 3. Cut the rhubarb into 3-inch pieces. Take one-third of the slices and cut them into small pieces, then make a circle with them in the center of the pan over the syrup. Arrange the rest of the rhubarb slices on the syrup like the petals in a daisy. Lay the fruit on the syrup nice side down (think how it will look upside down). Sprinkle with the 2 tablespoons of sugar.
• 4. Mix together the butter, 1/2 cup of sugar, flour, eggs, and milk if you want. Spoon the mixture over the fruit and level the top as best you can. It doesn't matter if there is some fruit showing through, although do try to get it as evenly distributed as possible. It is important to use really juicy fruit.
• 5. Cook for 40 minutes. It goes a lovely color. Let sit for 10 minutes before turning out. (I have cooked mine 1 or 2 hours in advance and stuck it in the warming oven just before serving.) Serve with whatever you like. (I use crème fraîche and fromage frais mixed with the zest of an orange.)

RHUBARB CAKE I

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.

LAZY DAISY CAKE

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.

RHUBARB CAKE

Steps:

• First, mix milk with vinegar and set aside.
• Next, blend brown sugar, butter and egg.
• Add and stir baking soda into the milk/vinegar mixture.
• Pour milk mixture into the brown sugar, butter and egg mix and blend.
• Next, add flour and vanilla and mix well.
• Then add the Rhubarb chunks.
• Pour batter into well-greased 9x13 pan.
• Mix up the topping ingredients and sprinkle on top of the cake batter.
• Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE

Steps:

• Prepare cake mix as directed.
• Pour into 9x13 or 15x10x1 inch pan.
• Drop rhubarb over cake mix.
• Sprinkle sugar over rhubarb.
• Over this sprinkle 1 small pachage strawberry Jell-o (dry).
• Bake at 350F for one hour or until cake is done.