SPECIAL RHUBARB CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
- Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
- Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
- Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.
Nutrition Facts : Calories 356 calories, Carbohydrate 50 g, Cholesterol 60.4 mg, Fat 16 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 9.9 g, Sodium 306.6 mg, Sugar 31 g
SPECIAL RHUBARB CAKE
A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
RHUBARB CUSTARD CAKE
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Spring Cake Rhubarb Quick & Easy Sour Cream Rum
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
- Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
- Do Ahead
- Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
SPECIAL RHUBARB CAKE
This recipe came from a friend who got it from an old lady who was famous for it at her church functions.
Provided by alvinakatz
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream butter and sugar. Beat in egg.
- Combine flour, baking powder, baking soda and salt; add to creamed mixture alternatively with buttermilk, beating just until moistened. Fold in rhubarb. Pour into greased bundt pan.
- Combine topping ingeredients, sprinkle over batter.
- Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 262.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 31.8, Sodium 290.7, Carbohydrate 48.9, Fiber 1.2, Sugar 26.5, Protein 4.6
RHUBARB CAKE
I love Rhubarb Cake. Caramel and orange juice make this one special. During rhubarb season we make this cake frequently.Cooking time does not include chilling time. You can bake the bottom and cook the rhubarb the night before. Make glaze and fill cake in the morning.- NOTE: it is advantageous to have a special form for the bottom, but if you us a simple round form, use a metal ring around the baked cake when you fill it. Remove carefully when filling has set.
Provided by Thorsten
Categories Dessert
Time 1h
Yield 12 pieces
Number Of Ingredients 15
Steps:
- Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
- Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
- Wash rhubarb, peel and cut into rather even 1/4 in pieces.
- Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
- Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
- Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
- Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
- Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
- NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.
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RHUBARB CAKE | BETTER HOMES & GARDENS
From bhg.com
Servings 15Calories 283 per servingTotal Time 1 hr 35 mins
- Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. In a large bowl beat 1/2 cup butter with a mixer on medium 30 seconds. Add brown sugar and salt. Beat until light and fluffy, scraping bowl as needed. Beat in eggs and vanilla. In a small bowl combine buttermilk and baking soda. Add buttermilk mixture and flour alternately, beating on low after each addition just until combined. Fold in rhubarb and pecans. Spread batter into prepared pan.
- For topping, in a small bowl stir together granulated sugar and cinnamon. Using a pastry blender or fork, cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Sprinkle topping over batter.
- Bake 40 to 45 minutes or until a toothpick comes out clean. Cool in pan on a wire rack at least 30 minutes. Cut into pieces. Serve warm or at room temperature.
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