Rhubarb Crunch Cake Recipe 45 Recipes

RHUBARB CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
• In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
• Bake in preheated oven for 40 minutes. Serve hot or cold.

RHUBARB CRUNCH CAKE

Steps:

• In a bowl, mix the rhubarb and gelatin and set aside.
• Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
• Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
• Spread the rhubarb and gelatin mixture over the batter.
• Sprinkle with two-thirds of the topping mixture.
• Spread the remaining cake batter over the top.
• Sprinkle with the remaining topping mixture.
• Bake at 350F for 40-50 minutes.

RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.

STRAWBERRY RHUBARB CRUNCH CAKE

Steps:

• In a 9 x 13 inch pan, place the rhubarb in the bottom.
• Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
• Drizzle the melted butter over cake mix.
• Pour water on top of cake.
• Bake 350 degrees for 45 minutes.
• Serve with sliced fresh strawberries and or whipped cream.

RHUBARB CRUNCH

Steps:

• Preheat oven to 400; grease 11x7x1 1/2" baking dish.
• In mixing bowl combine flour, oats, brown sugar and salt.
• Cut in butter until mixture resembles fine crumbs; reserve 1 cup crumbs; press remaining crumbs into baking dish.
• Arrange rhubarb on crumbs.
• In small saucepan combine cinnamon, sugar and cornstarch; stir in water; cook over medium heat stirring constantly until thickened.
• Remove from heat; stir in vanilla and food coloring.
• Pour on rhubarb; sprinkle with reserved crumbs.
• Bake in preheated oven for 10 minutes; turn temperature to 325; bake for 40 minutes longer.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

RHUBARB CRUMB CAKE

Steps:

• In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb. , Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.

RHUBARB CRUNCH

Steps:

• Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
• Cover with chopped rhubarb.
• Combine sugar, cornstarch, and water.
• Cook until thick and clear in a small saucepan.
• Remove from heat and add vanilla.
• Pour over rhubarb. Top with remaining crumbs.
• Bake at 350°F for 1 hour.

RHUBARB CRUNCH

Steps:

• Mix the flour, oatmeal, brown sugar, melted butter, and cinnamon until crumbly.
• Press half of the oatmeal mixture into a 9" square pan.
• Cover with the diced rhubarb.
• Combine the sugar, cornstarch, water and vanilla in a small saucepan.
• Cook sugar mixture until thick, stirring frequently.
• Pour liquid over rhubarb.
• Top with remaining oatmeal mixture.
• Bake at 350 degrees F for one hour.
• Cut and serve warm with or without whipped, ice or other cream.

MOM'S RHUBARB CAKE

Steps:

• Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
• Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
• Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.