Eggless Rhubarb Cake Recipes
EGGLESS RHUBARB CAKE
My husband stopped eating eggs a while ago and we loved this cake. I combine two recipes to make this one and it is a keeper!
Provided by LindaMarie40
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degree.
- Grease 8" by 8" pyrex pan.
- Combine first 4 ingredients (dry ingredients) in a large bowl.
- Create a well in the centre and add condensed milk, vanilla extract, melted butter, orange juice and vinegar. Mix thoroughly.
- Toss rhubarb with remaining flour and sugar and add to the mixture.
- Mix well and pour into baking pan.
- Combine brown sugar and cinnamon and sprinkle on top.
- Bake for 40 - 60 minutes until a toothpick inserted comes our clean.
Nutrition Facts : Calories 289.9, Fat 10.8, SaturatedFat 6.7, Cholesterol 31.6, Sodium 325.2, Carbohydrate 43.5, Fiber 1.2, Sugar 25, Protein 5.3
RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
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- Oma's Rhubarb Cake. "Oma always makes this for her grand kids after she picks through her garden," says recipe creator Alea. "Probably not good for the thighs but Oma's cooking is always good for the taste buds."
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4.3/5 (11)Total Time 50 minsCategory DessertCalories 278 per serving
- For the RHUBARB: Wash, peel and cut the rhubarb stalks in pieces. Put them in a bowl, and sprinkle them with 1 teaspoon of white sugar or your preferred granulated sweetener. Let them sit for about 20 minutes.
- For the simple one-bowl VANILLA BATTER: Preheat the oven to 360°F/180°C. Place all the dry ingredients for the cake base in a mixing bowl and combine, add the wet ingredients and whisk until it's a smooth batter.
- For the STREUSEL: Put the cold butter, all-purpose flour and sugar in a bowl, mix and knead with your hands until crumbly.
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