Eggless Rhubarb Cake Recipes

EGGLESS RHUBARB CAKE

Eggless Rhubarb Cake image

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

Ingredients

2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 cup orange juice
1 tablespoon vinegar
2 tablespoons flour
1/4 cup sugar
2 cups rhubarb
2 teaspoons brown sugar
2 teaspoons cinnamon

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

PLAIN EGG LESS CAKE

Plain Egg Less Cake image

As the name suggests, this cake is made without eggs.

Provided by Margaret

Categories Desserts Cakes

Time 1h10m

Yield 16

Number Of Ingredients 7

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
1 cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 30 g, Cholesterol 38.8 mg, Fat 13.9 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 8.7 g, Sodium 237 mg, Sugar 14.8 g

RHUBARB CHEESECAKE

Rhubarb Cheesecake image

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

Ingredients

1 cup all-purpose flour
¼ cup white sugar
½ cup butter
3 cups chopped rhubarb
½ cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

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

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