Rhubarb Tea Cake Recipes

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RHUBARB TEA CAKE RECIPE.



Rhubarb Tea Cake Recipe. image

This rhubarb tea cake is easy to make and perfect for an afternoon tea treat!

Provided by picklebums.com

Time 1h

Number Of Ingredients 7

Four medium sized stalks of rhubarb plus some water and a sprinkle of sugar to cook it.
60 grams butter
1/2 cup brown sugar (or any other sweetener you like)
1 egg
1 1/2 cups self raising flour (or plain flour with 3 tsp baking powder)
1/2 cup milk
Cinnamon sugar

Steps:

  • Preheat your oven to 180 Celsius and line and grease a 20 cm round cake tin or equivalent.
  • Wash the rhubarb and set aside one stalk for later.
  • Cut the remaining rhubarb into chunks and put them into a microwave safe bowl with a little water and a sprinkle of sugar and microwave them till they are just starting to soften but still retain their shape.
  • In a medium bowl cream the butter and sugar, add the egg, and beat well.
  • Stir in the flour and milk alternatively.
  • Add the cooked rhubarb and stir it gently through the batter.
  • Pour the mixture into the cake tin and arrange the pieces of left over rhubarb on the top, gently pushing it into the mixture a little.
  • Sprinkle the top of the cake with lots of cinnamon sugar.
  • Bake in a moderate oven (180 C) for approx 45 minutes or until an inserted skewer comes out clean.

RHUBARB BUTTERMILK TEA CAKE



Rhubarb Buttermilk Tea Cake image

Make and share this Rhubarb Buttermilk Tea Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans (optional)
1 cup icing sugar (powdered sugar)
4 -5 teaspoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Lightly spray the bottom of an 8 x 4 loaf pan.
  • Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
  • Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
  • Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
  • While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.

Nutrition Facts : Calories 331.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 23.9, Sodium 264.7, Carbohydrate 62.2, Fiber 1.2, Sugar 42.6, Protein 4

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