Rich Rhubarb Cake Recipes

SPECIAL RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

OLD-FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

RHUBARB CAKE

Steps:

• Preheat the oven to 180C / 350°F Grease a 20cm / 8in cake pan, preferably loose-bottomed or springform. If you don't have one, use a regular cake pan but grease very well, line the bottom with a circle or parchment paper, and grease again.
• Trim the rhubarb and chop into pieces a couple of inches long. Put in a baking dish with the sugar and water and bake for 20-30 minutes, until the rhubarb is soft but still retains its shape. Drain the fruit and set aside you can reserve the juice to serve with the cake if you wish.
• Put the cornmeal, flour, baking powder, cinnamon and sugar in a large bowl, or in the bowl of a food processor or a stand mixer with the paddle attachment. Add the grated zest and the butter. If using your hands, rub the butter in as if making pastry - until the mixture resembles large crumbs. If using a food processor you just need to blitz for a few seconds, and if using a stand mixer, mix on low to medium speed for about 30 seconds.
• Break the egg into a small bowl and mix with the milk. Now add slowly to the crumble mix, stopping as soon as everything has come together to form a soft, sticky dough. You may not need all the liquid, or you may need a little more milk to get the right consistency.
• Press about two thirds of the crumble mixture into the bottom of the cake pan, pushing a couple of centimetres up the sides of the pan. Place the rhubarb on top, being careful to leave a small rim around the edges uncovered. Crumble the rest of the mixture over the fruit in fat lumps, using your fingers - don't worry if the fruit isn't all covered. Scatter over the brown sugar.
• Bake for 40-45 minutes. Cool the cake a little before removing from the pan.

RHUBARB CAKE

Steps:

• Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
• Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
• Wash rhubarb, peel and cut into rather even 1/4 in pieces.
• Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
• Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
• Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
• Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
• Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
• NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.

RHUBARB CAKE

Steps:

• 1. First, mix milk with vinegar and set aside.
• 2. Next, blend brown sugar, butter and egg.
• 3. Add and stir baking soda into the milk/vinegar mixture.
• 4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
• 5. Next, add flour and vanilla and mix well.
• 6. Then add the Rhubarb chunks.
• 7. Pour batter into well-greased 9x13 pan.
• 8. Mix up the topping ingredients and sprinkle on top of the cake batter.
• 9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

RHUBARB CAKE I

Steps:

• In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
• In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
• Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
• Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

FANTASTIC RHUBARB CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
• In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
• Add in egg and vanilla; beat until well combined.
• In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
• Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
• Sprinkle the prepared topping mixture evenly over the top of the batter.
• Bake for about 45-50 minutes.
• Serve cake warm with vanilla ice cream or whipped cream.

RHUBARB CAKE

Steps:

• Cream 1/2 c butter and white sugar.
• Add the buttermilk, vanilla and beaten egg.
• Mix well.
• Mix the flour, baking powder, and salt.
• Add the rhubarb to the flour and stir.
• Fold the flour mixture into the egg mixture.
• Put in a greased 8 x 8 pan.
• Blend the brown sugar, cinnamon and 1/4 c butter.
• Sprinkle on top.
• Bake for 45-60 minutes at 350.
• Sides should pull away from pan.
• Best served hot with whipped cream or vanilla ice cream.

RICH RHUBARB CAKE

Steps:

• For the Cake~~.
• Crumble together 2 cups flour , 2 Tablespoons sugar and the 2 sticks of butter.
• Pat mixture onto the bottom of a 13x9 cake pan.
• Mix together the 2 cups of sugar , 4 Tablespoons flour , teaspoon of salt , egg yolks, evaporated milk, and the rhubarb.
• Pour this mixture onto the first mixture.
• Bake at 350* for 45 minutes.
• While the cake is baking , it's time to make meringue!
• In a medium/large bowl ,beat egg whites and pinch of salt until foamy. Add sugar 1 tablespoon at a time , beating well! Continue beating until stiff and glossy. You know your meringue is good to go when the mixture stands in stiff peaks. Beat in vanilla.
• After the cake is out of the oven , spread with the meringue. Pop back into the oven for an additional 12 minutes.
• This is a richer dessert! Please enjoy :).