RHUBARB POUNDCAKE
This tender poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb. For the most vivid stripes, use the reddest rhubarb stalks you can find. They will fade to hot pink after poaching and baking. Green rhubarb also works; the cake won't be quite as striking, but it will be equally delectable. This cake is best served within a day of baking. After that, the rhubarb will start to dry out.
Provided by Melissa Clark
Categories breakfast, brunch, cakes, dessert
Time 4h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You'll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.
- In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.
- Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
- In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.
- Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.
- Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.
- While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 157 milligrams, Sugar 34 grams, TransFat 1 gram
TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE
Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
- Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
- In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
- Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
- Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
- Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram
RHUBARB UPSIDE-DOWN CAKE
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
- Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
- Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
- Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
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 UPSIDE-DOWN CAKE
I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
More about "rhubarb poundcake recipes"
SOUR CREAM RHUBARB POUND CAKE | TASTY KITCHEN: A …
From tastykitchen.com
5/5 (1)
RHUBARB SHOWS OFF ITS STRIPES - THE NEW YORK TIMES
From nytimes.com
LEMON RHUBARB RICOTTA POUND CAKE WITH RHUBARB GLAZE
From heatherchristo.com
STRAWBERRY RHUBARB BUNDT CAKE RECIPE - KUDOS …
From kudoskitchenbyrenee.com
RHUBARB CUSTARD CAKE RECIPE | BON APPéTIT
From bonappetit.com
STRAWBERRY RHUBARB BUNDT CAKE RECIPE {HOMEMADE …
From thebestcakerecipes.com
RHUBARB LOAF CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
RHUBARB POUND CAKE - COOKBUZZ
From cookbuzz.com
SUMMER RHUBARB POUND CAKE - MEALTHY.COM
From mealthy.com
5/5 (2)Category DessertsServings 16Total Time 1 hr 40 mins
RHUBARB POUND CAKE - ESTER KOCHT
From esterkocht.com
3/5 (1)Category Cakes And DessertsCuisine EuropaTotal Time 1 hr 5 mins
10 RHUBARB CAKE RECIPES TO TRY | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
OLD-FASHIONED RHUBARB PUDDING CAKE - SEASONS AND …
From seasonsandsuppers.ca
STRAWBERRY RHUBARB BUNDT CAKE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
EASY RHUBARB RECIPES | OLIVEMAGAZINE
From olivemagazine.com
RHUBARB POUNDCAKE | RECIPE CART
From getrecipecart.com
MONETTE’S RHUBARB CAKE | RICARDO
From ricardocuisine.com
RHUBARB STRAWBERRY POUND CAKE RECIPE - TASTEFULLY SIMPLE
From tso.tastefullysimple.com
RHUBARB CAKE RECIPE - VANILLA POUND CAKE WITH VANILLA-POACHED …
From plattertalk.com
RHUBARB VANILLA POUND CAKE - PASTRY AFFAIR
From pastryaffair.com
RHUBARB PUDDING CAKE RECIPE - CARLA HALL | FOOD & WINE
From foodandwine.com
RHUBARB POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLUFFY RHUBARB PANCAKES | LOVEFOODIES
From lovefoodies.com
RHUBARB POUNDCAKE RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
RHUBARB POUND CAKE RECIPE - BUTTER & BAGGAGE
From butterandbaggage.com
RHUBARB POUNDCAKE RECIPE | RECIPE | RHUBARB, NYT COOKING, RECIPES
From pinterest.com
RHUBARB & ORANGE POUND CAKE - WYSE GUIDE
From wyseguide.com
EASY RHUBARB CAKE (FROM SCRATCH) - HAPPY HOOLIGANS
From happyhooligans.ca
SOUR CREAM VANILLA POUND CAKE WITH RHUBARB COMPOTE RECIPE
From countryliving.com
BEAUTIFUL RHUBARB POKE CAKE RECIPE - GB'S KITCHEN
From gbskitchen.com
VANILLA BEAN POUND CAKE WITH RHUBARB COMPOTE - GREENS
From greensnchocolate.com
STRAWBERRY RHUBARB POUND CAKE - TO SIMPLY INSPIRE
From tosimplyinspire.com
RHUBARB POUNDCAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STRAWBERRY RHUBARB POUND CAKE PUDDING - LEMONSFORLULU.COM
From lemonsforlulu.com
GLAZED RHUBARB POUND CAKE – FLOURIST
From flourist.com
STRAWBERRY RHUBARB PUDDING CAKE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
STRAWBERRY RHUBARB POUND CAKE - A SWEET SEASONAL TREAT!
From nutmegnanny.com
VANILLA RHUBARB BUNDT CAKE - MY KITCHEN LOVE
From mykitchenlove.com
RHUBARB POUNDCAKE RECIPE | RECIPE | RHUBARB RECIPES, RECIPES, …
From pinterest.com
RHUBARB POUNDCAKE | POUND CAKE RECIPES, RHUBARB, CAKE RECIPES
From pinterest.co.uk
ORANGE RHUBARB SWIRL POUND CAKE RECIPE - THE KITCHEN PAPER
From thekitchenpaper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love