Freds Rhubarb Cake With Honey And Pecans Recipes

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HONEY-RHUBARB CAKE



Honey-Rhubarb Cake image

Saucy, tart rhubarb and sweet cake marry with whipped cream for a homey dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 11

1/4 cup butter or margarine
4 cups chopped fresh or frozen rhubarb, thawed if frozen
1/2 cup honey
1/2 cup granulated sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan. Spread rhubarb evenly in pan. Drizzle with honey and granulated 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 over rhubarb mixture.
  • Bake 38 to 46 minutes (40 to 50 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool at least 30 minutes to serve warm, or cool completely, about 1 hour.
  • In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Serve warm cake with a dollop of whipped cream, or frost completely cooled cake with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g

TAHINI CHIFFON CAKE WITH BURNT HONEY CREAM AND POACHED RHUBARB



Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb image

Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.

Provided by Jennifer Yee

Categories     Cake     Dessert     Spring     Cardamom     Rhubarb     Egg     Bake     Poach     Mother's Day     Honey     Easter     Wedding     Sesame     Vegetarian     Peanut Free

Yield 6 servings

Number Of Ingredients 21

Burnt honey
½ cup honey
½ tsp. kosher salt
⅓ cup chilled heavy cream
Poached rhubarb
3 green cardamom pods, cracked open (optional)
1 cup (200 g) organic cane sugar or granulated sugar
3 slender pink rhubarb stalks (about 300 g), trimmed, leaves removed, cut into 3x½" pieces
Cake and assembly
Nonstick vegetable oil spray or vegetable oil
½ cup (65 g) sesame seeds
½ cup plus 1 tsp. (72 g) cake flour
1 tsp. baking powder
½ tsp. kosher salt
2 large egg yolks, room temperature
2 Tbsp. plus ¾ tsp. (35 g) tahini
8 Tbsp. (100 g) organic cane sugar or granulated sugar, divided
3 large egg whites, room temperature
⅛ tsp. cream of tartar or a dash of vinegar or fresh lemon juice
⅔ cup chilled heavy cream
Special Equipment: A 6"-diameter and 3"-tall cake pan

Steps:

  • Burnt honey
  • Bring honey to a boil in a medium saucepan (slightly larger than you think you'll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes. Remove from heat and stir in salt. Carefully pour in cream (this will help stop the cooking). The honey will bubble and sputter, so be careful. Stir with a wooden spoon or rubber spatula until homogenous. Let burnt honey mixture cool, then transfer to an airtight container. Cover and chill until cold, at least 3 hours. Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
  • Poached rhubarb
  • Bring cardamom (if using), sugar, and ¾ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
  • If using cardamom, remove from heat, cover, and let sit 15 minutes to infuse. Set syrup back over medium-high heat and return to a boil.
  • Add rhubarb and cook until mixture just starts to bubble again; remove from heat. Cover and let sit until rhubarb pieces are softened but still hold their shape, 70-80 minutes. Do ahead: Rhubarb can be poached 1 day ahead. Transfer to an airtight container; cover and chill.
  • Cake and assembly
  • Preheat oven to 350°F. Lightly coat cake pan with nonstick spray or lightly oil. Line bottom with a parchment paper round and spray or oil round. Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift cake flour, baking powder, and salt into a medium bowl.
  • Whisk egg yolks, tahini, 6 Tbsp. (75 g) sugar, and 3 Tbsp. room-temperature water in a small bowl to combine. Add dry ingredients and whisk well; set batter aside.
  • Beat egg whites and cream of tartar in the bowl of stand mixer fitted with the whisk attachment on medium speed just until foamy bubbles appear, about 15 seconds. With the motor running, sprinkle in remaining 2 Tbsp. (25 g) sugar a teaspoonful at a time, beating 15-20 seconds after each addition to incorporate before adding more. (Take the time to build a strong meringue and your cake will thank you for it.) Beat until meringue is glossy and stiff peaks form.
  • Using a rubber spatula, add one third of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times, dividing remaining meringue in half and mixing the final addition until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
  • Bake cake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30-35 minutes. Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up. Let cool (the top will flatten as it cools). Invert cake onto a cake or other large plate so sesame crust is on top.
  • Beat chilled burnt honey mixture and cream in the clean bowl of a stand mixer fitted with the whisk attachment (a medium bowl and a whisk will also work) until medium firm peaks form. (You want that perfect dollop consistency, where it holds its shape on a plate but still has some slack.)
  • To serve, slice cake into six wedges with a serrated knife, using a long, gentle sawing motion. This will help preserve the crumb of the cake and give you a clean wedge. Divide, cut side down, among plates and spoon a couple of heaping tablespoonfuls burnt honey cream alongside. Using a fork, lift 3-4 rhubarb pieces out of the syrup and arrange next to cake. Drizzle a little rhubarb syrup over the cake if desired. Do ahead: Cake can be baked 2 days ahead; keep tightly wrapped at room temperature. Burnt honey cream can be made 3 hours ahead; cover and chill. Beat again briefly before using if needed.

RHUBARB CAKE WITH HONEY



Rhubarb Cake With Honey image

Make and share this Rhubarb Cake With Honey recipe from Food.com.

Provided by 596151

Categories     Dessert

Time 50m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup honey
1 egg, beaten
1 cup sour cream
1 cup rhubarb, fresh sliced (1/4 inch thick)
1/4 cup turbinado sugar
1/2 teaspoon cinnamon
2 tablespoons butter, Softened

Steps:

  • Heat oven to 350°F Butter 8-inch baking dish or casserole; set aside.
  • In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb.
  • Pour batter into prepared dish.
  • In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar.
  • Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 servings.

Nutrition Facts : Calories 334.5, Fat 12.7, SaturatedFat 7.2, Cholesterol 61.1, Sodium 722.5, Carbohydrate 50, Fiber 1.6, Sugar 17.2, Protein 6.4

RHUBREAD



Rhubread image

We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

3 cups coarsely chopped fresh rhubarb (about 12 ounces)
2 tablespoons plus 1-3/4 cups sugar, divided
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans, optional

Steps:

  • Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB PECAN CAKE



Rhubarb Pecan Cake image

Make and share this Rhubarb Pecan Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup sugar, plus
3 teaspoons sugar
3/4 cup brown sugar
1/2 cup butter, softened
1 egg
1 cup buttermilk
1 1/2 teaspoons vanilla extract
2 cups rhubarb, chopped
1 cup walnuts or 1 cup pecans

Steps:

  • Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
  • In a bowl, combine flour, baking soda, and salt; set aside.
  • In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
  • In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg.
  • Add flour mixture and blend thoroughly.
  • Add in buttermilk and vanilla; mix just until blended.
  • Stir in the rhubarb and nuts.
  • Place half the batter in the pan and smooth out the surface.
  • Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
  • Bake for 45-50 minutes, or until a pick comes out clean.
  • Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • Only needs a light dusting of powdered sugar as a topping.

Nutrition Facts : Calories 429.8, Fat 17.9, SaturatedFat 6.9, Cholesterol 46.5, Sodium 348.6, Carbohydrate 63, Fiber 2.1, Sugar 39.1, Protein 6.5

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