Best 3 Old Fashioned Rhubarb Cake Recipes
Indulge your sweet tooth with a delightful journey into the world of rhubarb cakes. From classic to modern variations, this article offers a comprehensive collection of recipes that showcase the unique tanginess and vibrant color of rhubarb. Whether you prefer a traditional bundt cake bursting with juicy rhubarb chunks, a moist and crumbly coffee cake with a sweet-tart glaze, or a gluten-free treat that caters to dietary restrictions, you'll find a recipe to satisfy every craving. Discover the secrets to creating a perfectly balanced rhubarb cake, with tips on selecting the best rhubarb, achieving the right texture, and enhancing flavors with complementary ingredients. Embark on a culinary adventure and create a dessert masterpiece that will leave your taste buds tantalized and your loved ones asking for more.
Check out the recipes below so you can choose the best recipe for yourself!
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED RHUBARB PUDDING CAKE
"At 100 years old, my mom-Frances Beechner of Lincoln, Nebraska-still cooks, bakes, drives her own car and lives in her own home. She's amazing!" says Barbara Collins. Andover, Massachusetts. "And, this is one of her best desserts."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12-15 minutes or until rhubarb is tender., Meanwhile, in a small bowl, cream shortening and remaining sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 9-in. square baking dish. Pour rhubarb mixture over batter. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 257 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 171mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
MOM'S OLD FASHIONED RHUBARB CAKE
Time treasured family honoured recipe. This delicious and moist white cake jewelled with rhubarb in each bite and perfectly topped with a sweet cinnamon crumble . A must have for afternoon tea or just a good comfort treat.
Provided by Snowbaby
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
- Add in flour a little bit at a time.
- Add in rhubarb. Blend well.
- Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
- In a separate bowl, add crumble ingredients and blend well.
- Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
- Bake for 45 minutes in a 350 degree oven.
- NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !
Tips:
- Use plenty of fresh rhubarb. This cake is all about the rhubarb, so don't skimp on the amount you use. Three cups of chopped rhubarb is a good starting point, but you can add more if you like.
- Don't overmix the batter. Overmixing can make the cake tough, so be gentle when stirring the ingredients together. Just mix until the ingredients are combined and no more.
- Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 45 minutes, but keep an eye on the cake so that it doesn't overbake.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Enjoy the cake! This cake is best served fresh, so enjoy it the day it's baked.
Conclusion:
This old-fashioned rhubarb cake is a delicious and easy-to-make treat that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweet and tart. The frosting is creamy and rich, and it complements the cake perfectly. Whether you're serving it for dessert or a snack, this cake is sure to be a hit.
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