Rhubarbchickpeachuck Recipes

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RHUBARB SPICE CAKE



Rhubarb spice cake image

Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Supper, Treat

Time 1h20m

Yield Cuts into 12 slices

Number Of Ingredients 10

140g butter , softened, plus extra for greasing
300g self-raising flour
2 tsp mixed spice
1 tsp ground ginger
100g dark muscovado sugar
250g golden syrup
1 tsp bicarbonate of soda
2 eggs , beaten
300g rhubarb , cut into short lengths
icing sugar , for dusting

Steps:

  • Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
  • Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.

Nutrition Facts : Calories 290 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.89 milligram of sodium

RHUBARB COFFEE CAKE



Rhubarb Coffee Cake image

This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.

Provided by Kate in Ontario

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups finely chopped rhubarb
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar together in mixing bowl.
  • Beat in eggs one at a time.
  • Stir in sour cream and vanilla.
  • Mix flour and baking soda together and fold into batter.
  • Stir in rhubarb.
  • Turn into greased 9x13-inch pan.
  • Topping: Mix all ingredients together until crumbly.
  • Sprinkle over top.
  • Bake 30-40 minutes until done.

Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9

RHUBARB CHICKPEA CHUCK



Rhubarb Chickpea Chuck image

This is a family favorite. My aunt found it in a local newspaper about 30 years ago--it won first prize in a rhubarb recipe contest. It was submitted by a Mrs Marcella Strand. The meat will be very tender in a slightly sour sauce. Very good over mashed potatoes or with French bread.

Provided by KristinB

Categories     Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 -3 1/2 lbs boneless beef chuck steaks (one inch thick)
2 tablespoons butter
1 (398 ml) can garbanzo beans (chick peas)
1 (284 ml) can condensed tomato soup
2 cups chopped rhubarb
1/4 cup chopped onion
1 -2 garlic clove, minced
1 beef bouillon cube
2 tablespoons sugar
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Cut steak into serving pieces.
  • Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
  • Remove steak.
  • Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
  • Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
  • Turn meat occasionally during cooking.
  • Serve with mashed potatoes or slices of rye or French bread.
  • I usually make this in the crockpot.
  • I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.

Nutrition Facts : Calories 316.9, Fat 9.1, SaturatedFat 3.6, Cholesterol 104.6, Sodium 705.5, Carbohydrate 21.9, Fiber 3.6, Sugar 6.7, Protein 36.2

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