Easy Rhubarb Cream Cake Recipes
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
RHUBARB CUSTARD CAKE
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
EASY RHUBARB CREAM CAKE
I found this recipe among my Mom's newspaper clippings. It appears to be from the 1970's. I don't remember her making this but I wanted to add it to her cookbook for future use as it sounds great to me.
Provided by Kathie Carr
Categories Cakes
Time 45m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9 by 13 inch cake pan. Mix cake as directed on box. Pour batter into prepared cake pan. Spread rhubarb on top of cake batter. Do not mix into batter. Sprinkle sugar on top of rhubarb. Gently pour cream on top of rhubarb. Do not mix. Bake for 35-40 minutes or until cake tests done.
RHUBARB CAKE RECIPE
Easy cake recipe to use this delicious seasonal produce
Provided by Penny
Categories Cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees C
- In a large bowl, cream together the butter and sugar until light and fluffy
- Mix in the eggs
- Add the flour, almond flour baking powder and ground ginger
- Add the milk
- Combine all the ingredients well
- Grease a 21cm cake tin
- pour in approximately half the cake mix
- Arrange halve the rhubarb chunks over the mix
- Spoon in the remaining mix
- Arrange the remaining rhubarb chunks pressing down slightly into the mix
- Bake in the oven for about 60 minutes, checking with a skewer after 50 minutes
- Allow to cool before turning out onto a baking rack
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
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- Clean several stocks of rhubarb then cut them into small chunks (3 cups); place chunks in bowl. Gently toss the rhubarb with sugar and salt; mix until the chunks of rhubarb are evenly coated. Set aside.
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- Place the rhubarb in a bowl and sprinkle sugar over top. Allow to sit while you prepare the other ingredients. Prepare the cake mix according to package instructions then pour the batter into the prepared pan. Toss together the rhubarb and sugar then sprinkle evenly on top. Pour the cream over the entire top.
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- In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, I would use a medium- to medium-high setting.)
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