Eggless Rhubarb Cake Recipes
EGGLESS RHUBARB CAKE
My husband stopped eating eggs a while ago and we loved this cake. I combine two recipes to make this one and it is a keeper!
Provided by LindaMarie40
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degree.
- Grease 8" by 8" pyrex pan.
- Combine first 4 ingredients (dry ingredients) in a large bowl.
- Create a well in the centre and add condensed milk, vanilla extract, melted butter, orange juice and vinegar. Mix thoroughly.
- Toss rhubarb with remaining flour and sugar and add to the mixture.
- Mix well and pour into baking pan.
- Combine brown sugar and cinnamon and sprinkle on top.
- Bake for 40 - 60 minutes until a toothpick inserted comes our clean.
Nutrition Facts : Calories 289.9, Fat 10.8, SaturatedFat 6.7, Cholesterol 31.6, Sodium 325.2, Carbohydrate 43.5, Fiber 1.2, Sugar 25, Protein 5.3
RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
VEGAN RHUBARB & CUSTARD BAKE
Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding
Provided by Good Food team
Categories Dessert
Time 1h35m
Yield Cuts into 15 squares
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it in the oven for 15 mins. Remove, pour away any liquid from the tin and leave the rhubarb to cool.
- Reduce oven to 170C/150C fan/gas 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, mix the flaxseed with 6 tbsp water and set aside for 5 mins.
- In a bowl, beat together the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. Once this is well combined, light and fluffy, add the apple sauce and flaxseed mixture.
- Put a third of the mixture in the tin and top with a third of the rhubarb. Repeat twice more, then dot teaspoons of the remaining custard on top.
- Bake in the oven for 45 mins, then cover with foil and bake for a further 30 mins or until golden brown and a skewer comes out clean when inserted in the middle. Serve warm as a pudding with soya custard, if you like. Or allow to cool completely, then sprinkle with icing sugar and enjoy as a cake. Eat the same day.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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VEGAN RHUBARB CRUMBLE CAKE RECIPE | ELEPHANTASTIC VEGAN
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- For the RHUBARB: Wash, peel and cut the rhubarb stalks in pieces. Put them in a bowl, and sprinkle them with 1 teaspoon of white sugar or your preferred granulated sweetener. Let them sit for about 20 minutes.
- For the simple one-bowl VANILLA BATTER: Preheat the oven to 360°F/180°C. Place all the dry ingredients for the cake base in a mixing bowl and combine, add the wet ingredients and whisk until it's a smooth batter.
- For the STREUSEL: Put the cold butter, all-purpose flour and sugar in a bowl, mix and knead with your hands until crumbly.
- ASSEMBLE and BAKE: Oil the baking pan lightly and pour in the cake batter. Drain the rhubarb and spread the pieces evenly onto the cake better. Sprinkle the crumble on top. Bake it in the oven for about about 25 minutes. When the crumble is nice and golden, your cake is ready.
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