Rich Rhubarb Cake Recipes

OMA'S RHUBARB CAKE

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.

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.

SPECIAL RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

OLD-FASHIONED RHUBARB CAKE

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.

RHUBARB CRUMB CAKE

Steps:

• In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb. , Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.

OMA'S GIANT RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 10 by 15" Pyrex baking dish with cooking spray.
• Prepare base by mixing 3 cups flour, 1 cup butter, salt, baking powder and 2 eggs in the bowl of a mixer until dough resembles streusel crumbs.
• Pat three-quarters of the base dough into the prepared pan. Sprinkle with cinnamon.
• Set aside remainder in a small bowl.
• In mixer bowl (it doesn't need to be cleaned), combine 3 cups sugar, 1 cup flour, melted butter and 3 eggs and mix until combined. Add rhubarb and mix gently.
• Spread over base and sprinkle with cinnamon.
• Crumble remaining base dough over cake like streusel crumbs. Sprinkle with cinnamon.
• Bake at 350F for one hour.

ERICA'S RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees.
• Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
• Beat eggs in small bowl.
• Add eggs and milk to flour mixture.
• Stir together like muffins.
• In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
• Mix the rhubarb and sugar together.
• Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
• Pour rhubarb on top.
• Drop remaining cake mix on top of the rhubarb.
• Bake for 55 minutes, or until toothpick comes out clean.

FANTASTIC RHUBARB CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
• In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
• Add in egg and vanilla; beat until well combined.
• In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
• Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
• Sprinkle the prepared topping mixture evenly over the top of the batter.
• Bake for about 45-50 minutes.
• Serve cake warm with vanilla ice cream or whipped cream.

RHUBARB CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. Sift together the flour, baking powder, 1 teaspoon mixed spice and 1/2 teaspoon nutmeg. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Spread batter into prepared pan. Sprinkle the chopped rhubarb over the batter. In a small bowl, mix together the brown sugar, 1/2 teaspoon mixed spice, 1/4 teaspoon nutmeg and slivered almonds. Sprinkle over top.
• Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.

RHUBARB CINNAMON CAKE

Steps:

• Pre-heat the oven to 180°C.
• Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
• Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
• Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
• Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
• Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
• NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
• Pour the batter into the prepared tin and level with the back of a spoon.
• Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
• Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
• Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
• Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

RICH RHUBARB CAKE

Steps:

• For the Cake~~.
• Crumble together 2 cups flour , 2 Tablespoons sugar and the 2 sticks of butter.
• Pat mixture onto the bottom of a 13x9 cake pan.
• Mix together the 2 cups of sugar , 4 Tablespoons flour , teaspoon of salt , egg yolks, evaporated milk, and the rhubarb.
• Pour this mixture onto the first mixture.
• Bake at 350* for 45 minutes.
• While the cake is baking , it's time to make meringue!
• In a medium/large bowl ,beat egg whites and pinch of salt until foamy. Add sugar 1 tablespoon at a time , beating well! Continue beating until stiff and glossy. You know your meringue is good to go when the mixture stands in stiff peaks. Beat in vanilla.
• After the cake is out of the oven , spread with the meringue. Pop back into the oven for an additional 12 minutes.
• This is a richer dessert! Please enjoy :).