RHUBARB CAKE
I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.
Provided by Kim Vore
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. First, mix milk with vinegar and set aside.
- 2. Next, blend brown sugar, butter and egg.
- 3. Add and stir baking soda into the milk/vinegar mixture.
- 4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
- 5. Next, add flour and vanilla and mix well.
- 6. Then add the Rhubarb chunks.
- 7. Pour batter into well-greased 9x13 pan.
- 8. Mix up the topping ingredients and sprinkle on top of the cake batter.
- 9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.
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.
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
RHUBARB CINNAMON CAKE
My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.
Provided by Treen
Categories Dessert
Time 1h5m
Yield 1 Large cake, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 6.4, Cholesterol 47.2, Sodium 347.6, Carbohydrate 67.9, Fiber 2.1, Sugar 40.5, Protein 5.3
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