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
OMA'S RHUBARB CAKE RECIPE - (3.4/5)
Provided by Hollister1121
Number Of Ingredients 13
Steps:
- Make Batter: 1. Preheat oven to 350F. Grease and flour a 9x13-inch baking dish. 2. Stir together flour, sugar, baking soda, and salt in a large bowl. Add eggs and sour cream and stir until smooth, then fold in rhubarb. Make Topping: 3. Stir together sugar and butter in a small bowl until smooth. Add flour and stir until mixture is crumbly. Sprinkle on top of batter. Dust lightly with cinnamon. 4. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool cake in pan on rack 1 hour.
GRANNY'S RHUBARB CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
- Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 45.6 g, Cholesterol 44.3 mg, Fat 12.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 182.6 mg, Sugar 23.4 g
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 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
ROSA'S RHUBARB CAKE
I got this recipe from the little Italian lady across the street, the same one that sends my hubby home with all sorts of lovely treats after he has plowed her driveway in the winter. He usually comes back half in the bag and toting treats. lol. Gotta love Rosa :) I asked for the recipe for this one because it is not overly sweet, a nice afternoon snack.
Provided by queenbeatrice
Categories Dessert
Time 45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9"x11" cake pan and line bottom with parchment paper.
- In large bowl, mix together 2 cups of flour and the baking powder.
- In separate bowl, mix together until creamy, eggs, oil and 1 cup of sugar.
- Pour over flour mixture and blend well.
- In large bowl, mix together rhubarb and remaining flour and white sugar. (Do not make this mixture ahead of time as the rhubarb will become very tallowy.).
- Pour batter over the rhubarb mixture and stir until rhubarb is covered with batter and pour into prepared pan.
- Mix brown sugar, oats and cinnamon together and sprinkle over top.
- Cook for 30 minutes or until center springs back.
- Let cool on wire rack ½ an hour before removing from pan.
Nutrition Facts : Calories 337.3, Fat 15.5, SaturatedFat 2.3, Cholesterol 58.1, Sodium 116.2, Carbohydrate 46.3, Fiber 1.4, Sugar 28.8, Protein 4.5
ROSY RHUBARB DESSERT
Elsie Wigdahl bakes this comforting almond-and-rhubarb delight in her Ruthven, Iowa kitchen. "This sure-to-please dessert is quick and easy," she says.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Arrange rhubarb evenly in a greased 13x9-in. baking dish. Combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.
Nutrition Facts :
VERA'S RHUBARB CAKE
I got this recipe from my good friend, Vera, about 4 years ago and I've been making it ever. I've passed on this recipe to friends many times. Hope you will try it and enjoy it as much as my family does.
Provided by bert2421
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Method: Preheat oven to 350.
- Cream shortening and sugar.
- Beat in egg and vanilla.
- Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.
- Toss rhubarb with the tbsp of flour and mix gently into batter.
- Spoon into 9x13 pan and smooth surface.
- Topping: Combine all ingredients and sprinkle over batter.
- Bake for 50- 60 minutes.
Nutrition Facts : Calories 613.4, Fat 25.6, SaturatedFat 10.9, Cholesterol 58.2, Sodium 438.4, Carbohydrate 92.6, Fiber 1.9, Sugar 66, Protein 5.6
SIMPLE RHUBARB CAKE
Make and share this Simple Rhubarb Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 55m
Yield 1 9x13 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; grease 9x13 inch pan.
- Cream together both sugars and shortening.
- Add egg and mix together.
- Mix in ALL remaining ingredients and pour into prepared pan.
- Sprinkle with a little cinnamon and sugar.
- Bake for 35 minutes or until toothpic comes out clean.
Nutrition Facts : Calories 3314.7, Fat 118.2, SaturatedFat 32.2, Cholesterol 235.9, Sodium 1527.1, Carbohydrate 527.9, Fiber 11.1, Sugar 328.7, Protein 42.2
ROSY RHUBARB UPSIDE-DOWN CAKE
Here's a cake that gets its rosy hue from the rhubarb topping. It's moist on top and light as a feather on the bottom. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid., Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched., Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 5g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CAKE IV
This is a delightful, lightly spiced rhubarb cake with a spicy almond topping.
Provided by Jenny
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 34.6 g, Cholesterol 54.7 mg, Fat 13.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 139.9 mg, Sugar 22.4 g
ERICA'S RHUBARB CAKE
This decadent cake came from a student's grandmother, and was the child's request for her class treat. Her mother also put confectioners frosting on it while hot and sprinkled with some chopped pecans. The class loved this, and so does my family:) The rhubarb and the batter.
Provided by WiGal
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220.9, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 228.7, Carbohydrate 32.6, Fiber 1.1, Sugar 19.9, Protein 3.3
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