Strawberry Rhubarb Courting Cake Recipes

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STRAWBERRY RHUBARB CAKE



Strawberry Rhubarb Cake image

Sweet strawberries and tart rhubarb are a perfect match in this simple cake.

Provided by Mary Younkin

Categories     Dessert

Time 57m

Number Of Ingredients 7

3 eggs
2 cups sugar
3/4 cup butter (softened)
1 teaspoon vanilla
2 cups all-purpose flour (see note below for gluten-free alternative)
2 cups strawberries, washed and dried as much as possible, chopped very small
1 cup rhubarb, thinly sliced and chopped

Steps:

  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
  • Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
  • Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!

Nutrition Facts : Calories 242 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE



Strawberry Rhubarb Upside-Down Cake image

Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 tablespoon unsalted butter, plus more for the pan
1/2 cup sugar
1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces)
1 tablespoon cornstarch
2 tablespoons strawberry jam
Kosher salt
1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/4 cup sour cream
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
  • Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
  • Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

STRAWBERRY-RHUBARB "COURTING" CAKE



Strawberry-Rhubarb

Categories     Cake     Milk/Cream     Berry     Dairy     Fruit     Dessert     Bake     Valentine's Day     Strawberry     Spice     Spring     Winter     Chill     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 21

For cake:
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 8 tablespoons sugar
4 eggs
3 teaspoons vanilla extract
2 3/4 cups all purpose flour
4 teaspoons baking powder
2 teaspoons ground nutmeg
1 teaspoon salt
1/4 cup milk
1 1/2 cups chilled whipping cream
Powdered sugar
1 1-pint basket strawberries, stemmed
For Compote:
Makes about 3 1/2 cups
4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
1/2 cup sugar
2 tablespoons water
1 16-ounce package frozen sliced sweetened strawberries, thawed
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Steps:

  • To Make Cake:
  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Using electric mixer, beat butter until light. Add 1 cup plus 2 tablespoons sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in 2 teaspoons vanilla. Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl. Fold into butter mixture. Gently mix in milk.
  • Divide batter between prepared pans. Bake cakes until firm to touch about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
  • Split each cake into 2 layers, using serrated knife. Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl. Beat to stiff peaks. Place 1 cake layer, cut side up, on platter. Spread with 3/4 cup compote, then 1 cup cream. Repeat layering with 2 more cake layers, compote and cream. Top with last cake layer, cut side down. Cover cake and chill 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
  • Dust with powdered sugar. Arrange berries atop cake. Serve, spooning some of remaining compote over each slice.
  • To Make Compote:
  • Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day ahead. Keep chilled.)

RHUBARB STRAWBERRY PUDDING CAKE



Rhubarb Strawberry Pudding Cake image

Categories     Dairy     Egg     Fruit     Breakfast     Dessert     Bake     Quick & Easy     Strawberry     Rhubarb     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (breakfast or dessert) servings

Number Of Ingredients 12

1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
  • Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
  • Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
  • Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
  • Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. -Bonnie Krogman, Thompson Falls, Montana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

5 cups sliced fresh or frozen rhubarb, thawed and drained
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mix (regular size)
Whipped topping, optional

Steps:

  • Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

Nutrition Facts : Calories 353 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 359mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY-RHUBARB LOAF CAKE



Strawberry-Rhubarb Loaf Cake image

Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.

Provided by Musie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
1 cup brown sugar
1 large egg
½ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
½ cup ground almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  • Mix flour, baking soda, ginger, and salt together in a medium bowl.
  • Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 49.8 g, Cholesterol 23.9 mg, Fat 12.4 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 264 mg, Sugar 29.2 g

STRAWBERRY-RHUBARB DUMP CAKE



Strawberry-Rhubarb Dump Cake image

Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!

Provided by Annalise Sandberg

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 6

6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
  • Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 9

1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker™ Super Moist™ yellow or French vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
Whipped cream, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
  • Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 g

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
3/4 cup light-brown sugar
1/3 cup sliced almonds
1 pint strawberries (about 12 ounces), stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
  • To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
  • Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 33 grams, TransFat 1 gram

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE



Angie's Easy Rhubarb-Strawberry Cake image

Make and share this Angie's Easy Rhubarb-Strawberry Cake recipe from Food.com.

Provided by Angie Staiert

Categories     Dessert

Time 1h5m

Yield 1 9x13 pan, 12-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) box white cake mix or 1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
2 -4 cups rhubarb, cut in pieces and engough to cover cake
1 (3 ounce) package strawberry Jell-O gelatin dessert

Steps:

  • Prepare cake mix as directed.
  • Pour into 9x13 or 15x10x1 inch pan.
  • Drop rhubarb over cake mix.
  • Sprinkle sugar over rhubarb.
  • Over this sprinkle 1 small pachage strawberry Jell-o (dry).
  • Bake at 350F for one hour or until cake is done.

Nutrition Facts : Calories 350.2, Fat 12, SaturatedFat 2, Cholesterol 52.9, Sodium 336.4, Carbohydrate 57.5, Fiber 0.8, Sugar 46.4, Protein 4.2

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Line a large baking sheet with parchment paper. Place the sliced strawberries on one side of the baking sheet and the diced rhubarb on the other side. Sprinkle half of the sugar over the strawberries and the remaining half of the sugar over the rhubarb. Gently toss. Place in the oven and roast the fruit for 10 minutes.
From island-bakes.com


EASY STRAWBERRY RHUBARB CAKE - RECIPES | COOKS.COM
2022-06-05 EASY RHUBARB DESSERT. Place ingredients in order given in 9 x 13 inch greased pan. Cake mix and Jello go on ... butter on top. Bake at 350 degrees for 40-60 minutes. Ingredients: 6 (jello .. rhubarb .. sugar ...) 9. EASY RHUBARB DESSERT. Put all in baking dish in layers as given above. Bake at 350 degrees for 1 hour.
From cooks.com


STRAWBERRY RHUBARB BUNDT CAKE RECIPE - KUDOS KITCHEN BY RENEE
2020-07-02 Preheat oven to 350 degrees. Place the cut rhubarb and strawberries in a medium-size bowl with ¼ cup of granulated sugar. Stir. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
From kudoskitchenbyrenee.com


STRAWBERRY-RHUBARB "COURTING" CAKE - PLAIN.RECIPES
Directions. Preheat oven to 350F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Using electric mixer, beat butter until light.
From plain.recipes


STRAWBERRY DESSERTS - ZOëBAKES
2022-06-11 No-Bake Strawberry Cheesecake. My version of no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required. Get the recipe. 8.
From zoebakes.com


EASY RHUBARB STRAWBERRY CAKE RECIPE - DELISHABLY
Mix the cake batter according to directions on the box. Pre-heat the oven to 350 degrees. Grease a 10-inch round cake pan. First, put the chopped rhubarb and strawberries into the pan. Add the sugar and gelatin to the mixture and stir together. Finally, pour the cake mixture over the top. Bake at 350 for 45 minutes.
From delishably.com


RECIPES/STRAWBERRY-RHUBARB-COURTING-CAKE-1827.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BEST STRAWBERRY RHUBARB UPSIDE-DOWN CAKE RECIPES | FOOD …
2020-04-28 Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside. Step 4. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
From foodnetwork.ca


FOOD NETWORK KITCHEN
Recipe of the Day. Mini Meatball Heroes. Trending Recipes. BLT Bean Salad . The Best Baked Salmon. Frittata with Asparagus, Tomato + Fontina. Coconut Bunny Butt Cake. Shows. See All …
From foodnetwork.com


GLAZED STRAWBERRY RHUBARB BREAD (+ CRUMBLE TOPPING ... - AVERIE …
2022-02-09 Here’s an overview of how the rhubarb quick bread is made: Whisk together the sugars, buttermilk, lemon juice, oil, eggs, and vanilla before adding the dry ingredients, and finally folding in the strawberries and rhubarb. Pour the batter into a greased loaf pan. Quickly make the crumble by combining the crumble ingredients and cutting the ...
From averiecooks.com


RHUBARB UPSIDE DOWN CAKE - SPEND WITH PENNIES
2014-07-09 Preheat oven to 350°F. Toss rhubarb, strawberries & flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture. For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice. In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
From spendwithpennies.com


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