Best 3 Rhubarb And Date Cake Recipes
Indulge in the delightful flavors of a classic British dessert with our irresistible Rhubarb and Date Cake recipe. This delectable cake combines the tangy sweetness of rhubarb with the chewy texture of dates, resulting in a moist and flavorful treat that will tantalize your taste buds. The addition of a crumbly oat topping adds a delightful crunch, making every bite an unforgettable experience.
In addition to the classic Rhubarb and Date Cake, this article offers a tantalizing selection of variations to suit every palate. Whether you prefer a gluten-free option or a boozy twist with the addition of rum or whiskey, we have a recipe that will satisfy your cravings. With step-by-step instructions and beautiful images, these recipes are easy to follow, ensuring that you can recreate these culinary delights in your own kitchen. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave you and your loved ones craving more.
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.
RHUBARB CAKE
Greek yogurt is the secret to this rhubarb cake, producing a sweet and tangy batter. The crunchy topping--spiced with nutmeg and ginger--gives off serious coffee cake vibes. It's perfect for breakfast with a mug of tea and makes a showstopping and delicious dessert for a dinner party.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 17
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 STIR CAKE
Very moist and delicious. Makes a great brunch dessert.
Provided by Deb
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
- Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
- Stir together white sugar and nutmeg; sprinkle over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 54 g, Cholesterol 34.1 mg, Fat 8.6 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 254.9 mg, Sugar 33 g
Tips:
- Choose ripe, firm rhubarb: This will ensure that your cake has the best flavor and texture.
- Chop the rhubarb into small pieces: This will help it to cook evenly.
- Do not overcook the rhubarb: It should still have a bit of a bite to it.
- Use a good quality date paste: This will add a rich, caramel-like flavor to your cake.
- Be careful not to overmix the batter: This can result in a tough cake.
- Bake the cake in a loaf pan: This will help to create a moist, evenly cooked cake.
- Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.
Conclusion:
This rhubarb and date cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of tart rhubarb and sweet dates is sure to please everyone. With its tender crumb and moist texture, this cake is sure to be a hit. So next time you're looking for a special dessert, give this rhubarb and date cake a try. You won't be disappointed!
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