HONEY-RHUBARB CAKE
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
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
GRILLED RHUBARB BROWN BETTY
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium low. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat.
- Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter.
- Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream.
APPLE-RHUBARB BETTY
This warm, fruit-filled dessert makes a sweet ending to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
- Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
- Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.
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