Ericas Rhubarb Cake Recipes

RHUBARB POUNDCAKE

Steps:

• Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You'll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.
• In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.
• Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
• In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.
• Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.
• Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.
• While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.

RHUBARB CAKE

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.

OMA'S RHUBARB CAKE

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.

ERICA'S RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees.
• Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
• Beat eggs in small bowl.
• Add eggs and milk to flour mixture.
• Stir together like muffins.
• In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
• Mix the rhubarb and sugar together.
• Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
• Pour rhubarb on top.
• Drop remaining cake mix on top of the rhubarb.
• Bake for 55 minutes, or until toothpick comes out clean.

OLD-FASHIONED RHUBARB CAKE

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.

RHUBARB SPICE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.
• Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.