RHUBARB TEA CAKE RECIPE.
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
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 CAKE I
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
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
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 CUSTARD CAKE
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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.
RHUBARB TEA CAKES
Chopped rhubarb is mixed into the batter of this tea cake, which is topped with whipped cream and syrupy bits of poached rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8
Number Of Ingredients 15
Steps:
- For the cakes: Preheat oven to 350 degrees. Butter eight 4-by-2 1/2-inch mini loaf pans. Line with parchment cut to fit. Butter parchment. Whisk together flour, salt, baking powder, and baking soda.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Add flour mixture in 2 additions, alternating with sour cream. Stir in rhubarb.
- Divide batter among pans. Place on a rimmed baking sheet. Bake until a toothpick comes out clean, about 40 minutes. Remove from sheet, and let cool in pans on a wire rack. (Cakes can be stored in airtight containers for up to 3 days.)
- For the rhubarb and syrup: Using the tip of a paring knife, scrape vanilla seeds into a saucepan, reserving pod for another use. Add water and sugar, and bring to a simmer, stirring to dissolve sugar. Remove from heat, and stir in rhubarb. Let cool. Remove rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook until reduced by half, 5 to 8 minutes. Let cool slightly, then return rhubarb to syrup. (Rhubarb can be refrigerated in syrup for up to 1 week; bring to room temperature or gently reheat before serving.)
- To serve, spoon a generous amount of whipped cream over each cake, and top with rhubarb and syrup.
RHUBARB BUTTERMILK TEA CAKE
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
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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