RHUBARB STREUSEL COFFEE CAKE
Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
Provided by Taste of Home
Time 1h
Yield about 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.
Nutrition Facts :
GERMAN RHUBARB STREUSEL CAKE
Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.
Provided by selbstversorgerin
Categories World Cuisine Recipes European German
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
- Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
- Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
RHUBARB STREUSEL BREAD
Steps:
- Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
- Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)
- Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
- Combine all streusel ingredients in bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
- Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
- Serve with Butter with Canola Oil.
Nutrition Facts : Calories 260 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 140 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
RHUBARB STREUSEL MUFFINS
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 37m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB STREUSEL CAKES
Categories Cake Dairy Dessert Bake Quick & Easy Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 individual cakes
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Generously butter muffin cups and top of pan.
- Make streusel for topping:
- Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
- Make batter:
- Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
- Top and bake cakes:
- Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.
RHUBARB STREUSEL CAKE
This also appeared in the Montreal Gazette at the exact same time as the other two rhubarb recipes. The rhubarb was a featured ingredient for the day.
Provided by Studentchef
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
- Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
- Blend in butter with your fingertips until mixture forms small clumps.
- Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
- Add eggs and vanilla and beat until fluffy, about one minute.
- Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
- Top and bake cake: Spread batter evenly in pan.
- Toss rhubarb with icing sugar, then immediately sprinkle over batter.
- Scatter the crumble topping evenly on top.
- Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
- Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
- Remove cake from pan or unclip the spring form and put on rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 419.7, Fat 17.9, SaturatedFat 10.8, Cholesterol 96.3, Sodium 369, Carbohydrate 60.3, Fiber 1.4, Sugar 36.2, Protein 5.6
RHUBARB COFFEE CAKE WITH STREUSEL TOPPING
Rhubarb coffee cake is early summer's counterpart to our beloved blueberry streusel coffee cake. It's a real crowd-pleaser that's equally at home at brunch or for dessert.
Provided by Carolyn Gratzer Cope
Categories Cakes
Time 55m
Number Of Ingredients 17
Steps:
- Have all ingredients at room temperature.
- Preheat oven to 350°F with a rack in the center, and grease a 9 x 13 x 2-inch baking pan.
- In a medium mixing bowl, stir the rhubarb pieces together with two tablespoons of the sugar. Let sit while you make the batter.
- In another medium mixing bowl, stir together the flour, baking powder, baking soda, salt, and cardamom.
- In a small bowl, stir together the sour cream and vanilla extract.
- In a large bowl (or the bowl of a. stand mixer), beat together the butter and the remaining cup sugar until lightened in color and texture, about 3 minutes.
- Add the eggs one at a time, beating to incorporate after each addition.
- Then add the flour mixture in three parts, alternating with the sour cream in two parts and beating on low after each addition until just incorporated.
- Gently fold the rhubarb into the batter.
- Scrape the batter evenly into the prepared pan.
- To make the streusel topping, stir together the flour, brown sugar, nuts, cinnamon, and salt in a small bowl.
- Pour the melted butter overtop and stir to incorporate evenly into the dry ingredients.
- Use your fingers to sprinkle the topping over the batter.
- Bake the cake on the center rack until a tester inserted into the middle of the cake comes out almost clean, about 40 minutes.
- Cool in the pan for at least 10 minutes before serving warm or at room temperature.
Nutrition Facts : Calories 377 calories, Carbohydrate 40.7 grams carbohydrates, Fat 22.3 grams fat, Fiber 1.7 grams fiber, Protein 5.2 grams protein
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5/5 (4)Total Time 1 hr 10 minsCategory Dessert, SnackCalories 342 per serving
- Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
- Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
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- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
- Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
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3.6/5 (37)Total Time 1 hr 20 minsCategory DessertCalories 275 per serving
- Combine the flour, sugar, cinnamon and salt in a medium bowl, or the bowl of a stand mixer. Add the butter, and work with your fingers or paddle on low until the mixture begins to clump together. Set aside at room temperature.
- Position a rack in the center of the oven and preheat to 350º. Grease a 9 x 9 x 2" square pan generously with butter.
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5/5 (11)Total Time 1 hr 20 minsCategory Cakes & PiesCalories 438 per serving
- Cook half the rhubarb gently with ⅓ cup (67 g) of sugar and a squeeze of lemon until it has become a compote (no pieces of rhubarb are left; it will disintegrate).
- In a medium sized bowl, place the flour, baking powder, baking soda, and salt and stir well. Set aside.
- Cream butter and sugar together in a large mixing bowl until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
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5/5 (10)Category DessertCuisine American, GermanCalories 378 per serving
- Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined.
- Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.
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Servings 6Calories 547 per servingCategory Desserts And Baking
- Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Beginning and ending with flour mixture, add flour mixture alternately with milk to butter mixture, stirring until blended. Spread batter in a greased 9 inch square baking pan. Top with rhubarb and sprinkle with Streusel Topping.
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5/5 (9)Calories 326 per servingServings 12
- To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
- Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
- Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
RECIPE FOR GERMAN RHUBARB CAKE WITH STREUSEL ( VEGAN ...
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Ratings 1Category DessertCuisine GermanTotal Time 1 hr
- Preheat the oven to 350F (180C). With a hand mixer, cream the sugar and butter. Add the rest of the ingredients for the batter and mix until well combined. Transfer batter to a buttered 20-cm springform pan and smooth the top with a spatula.
- In your mixer, combine crumble ingredients until the texture resembles wet sand. Spread evenly over the rhubarb.
- Bake the cake in the preheated oven for around 50 minutes. If using wheat flour, the baking time might be a tad shorter. Test for doneness by inserting a toothpick. Enjoy
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- In a large bowl, blend the shortening and brown sugar together. Add the buttermilk, egg and vanilla and blend together. Add the dry ingredients to the bowl and mix just until well combined. Fold in the rhubarb and spread in a greased 9x13 pan.
- In a small bowl, mix the sugar and cinnamon together. Add in the pecans and coconut if you are using them. Spread the mixture over the top of the batter.
- Bake at 350° for 40-50 minutes, or until a toothpick comes out clean in the center. Allow to cool at least 20 minutes before serving.
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- Place the milk, maple syrup, and coconut oil to a small saucepan and heat on low until the coconut oil is melted and the mixture is just warm to the touch.
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