Best 5 Rhubarb Cake Ii Recipes
Rhubarb cake is a classic spring dessert that combines the tartness of rhubarb with the sweetness of cake. This versatile cake can be made with a variety of different recipes, each with its own unique flavor and texture. From classic pound cake to moist and fluffy sponge cake, and even gluten-free and vegan options, there's a rhubarb cake recipe out there to suit every taste. Some recipes feature a simple streusel topping, while others are adorned with a decadent cream cheese frosting. Whether you're looking for a simple and straightforward recipe or something more elaborate, you're sure to find the perfect rhubarb cake recipe in this collection.
Let's cook with our recipes!
SPECIAL RHUBARB CAKE
A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.
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 POUNDCAKE
This tender poundcake has slivers of vanilla-poached rhubarb running across the top and shot through the center, adding a tangy sweetness to the buttery crumb. For the most vivid stripes, use the reddest rhubarb stalks you can find. They will fade to hot pink after poaching and baking. Green rhubarb also works; the cake won't be quite as striking, but it will be equally delectable. This cake is best served within a day of baking. After that, the rhubarb will start to dry out.
Provided by Melissa Clark
Categories breakfast, brunch, cakes, dessert
Time 4h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cut rhubarb stalks to fit crosswise inside the top of a 9-by-5-inch loaf pan. (They should be about 5 inches, but they could also be a little less.) You'll need enough rhubarb to cover the top of the cake in the loaf pan, plus a few extra pieces in case any split during poaching.
- In a medium pot, combine sugar, 1 cup water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, then remove from heat. Cool to room temperature, then slice rhubarb in half lengthwise so you have long, thin pieces. Reserve poaching liquid.
- Heat oven to 350 degrees, and butter and flour the loaf pan. In a medium bowl, whisk together flour, baking powder and salt.
- In a small bowl, whisk together milk, vanilla extract and vanilla seeds.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in milk mixture until barely combined, scraping the sides of the bowl. Beat in remaining flour mixture until just combined.
- Scrape half the batter into prepared pan, then lay half of the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.
- Bake cake for 20 minutes to set the top, then remove pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of cake. Return pan to oven and bake until a toothpick inserted in the cake's center comes out clean, another 30 to 50 minutes.
- While cake is baking, bring rhubarb-poaching liquid to a boil over high heat, then reduce to a simmer; continue to simmer until thickened and syrupy, about 10 minutes. Brush some syrup on top of cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 157 milligrams, Sugar 34 grams, TransFat 1 gram
RHUBARB CAKE
I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.
Provided by Kim Vore
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 12
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 DUMP CAKE II
THis is another variation on rhubarb dump cake. It uses much less sugar than the others posted here. I found this in a TOH booklet. It was sent in by Mildred Mesick.
Provided by CJAY8248
Categories Dessert
Time 1h10m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Place rhubarb in a greased 13 x 9" baking dish.
- Sprinkle with the gelatin, sugar and cake mix.
- Pour water evenly over the dry ingredients; drizzle with butter.
- Bake at 350 degrees Fahrenheit for 1 hour or until the rhubarb is tender. Serve with ice cream if desired.
Nutrition Facts : Calories 213.9, Fat 7.7, SaturatedFat 3, Cholesterol 10.8, Sodium 258.6, Carbohydrate 30.9, Fiber 0.9, Sugar 18.5, Protein 6.2
Tips:
- Choose fresh, tart rhubarb. The best rhubarb for this cake is fresh and tart, with a bright red color. Avoid rhubarb that is woody or has brown spots.
- Don't overcook the rhubarb. The rhubarb should be cooked until it is tender, but still holds its shape. Overcooked rhubarb will become mushy and lose its flavor.
- Use a bundt pan with a removable bottom. This will make it easier to remove the cake from the pan without breaking it.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- Serve the cake with a dollop of whipped cream or ice cream. This will add a delicious and creamy touch to the cake.
Conclusion:
This rhubarb cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb and sweet cake is sure to please everyone. With a few simple tips, you can make this cake like a pro.
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