Best 5 Elsies Brown Sugar Rhubarb Cake Recipes

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:

• For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
• Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

RHUBARB COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
• Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
• Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

SPECIAL RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
• Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
• Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
• Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.

RHUBARB & ELDERFLOWER CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking parchment.
• To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Cover with foil and roast in the oven for 25 mins until soft. Remove from the oven and reduce the temperature to 190C/170C fan/gas 5. Strain the rhubarb from the poaching liquor, reserving the syrup.
• Tip the almonds into the bowl of a food processor and blitz until ground (if using whole almonds), but still retaining some texture.
• Put the butter in the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk) and cream it on medium speed for 2 mins, then, using a rubber spatula, scrape down the butter from the sides of the bowl, then tip in the sugar and lemon zest. Turn up the mixer speed slightly and continue whisking for 5 mins until light and fluffy. Turn the mixer speed down slightly, then add the eggs, egg white, vanilla extract and cordial and mix together.
• Combine the flour, almonds, baking powder, bicarbonate of soda and a pinch of salt in a bowl. Scrape the butter mixture down from the sides of the stand mixer bowl, turn the mixer to low speed - so it's just stirring - then spoon in the flour and almond mixture in four batches, alternating with spoonfuls of the yogurt, and finishing with a batch of the flour and almond mixture. Mix until just combined, with no streaks remaining, then add half the roasted rhubarb and 1 tbsp of its syrup to the batter and fold it in.
• Divide the batter evenly between the cake tins and bake in the oven for 25-30 mins until a skewer inserted into each cake comes out clean. Remove the cakes from the oven, leave them to cool completely in the tins on a wire rack, then carefully remove from the tins.
• For the filling, whip the cream to soft peaks in a bowl and fold in three-quarters of the remaining roasted rhubarb, along with the elderflower cordial and yogurt.
• Put one of the cakes flat-side down on a cake stand or plate, prick it all over with a skewer, and use a pastry brush to brush the cake with a little elderflower cordial. Spoon on half the cream mixture, top with the other cake, and brush that cake with cordial, too. Spoon over the remaining cream mixture, top with the remaining rhubarb and spoon over some of the poaching syrup. Garnish with elderflowers or seasonal flowers.