Best 2 Rhubarb Cake Iii Recipes

Indulge in a delightful culinary journey with our exquisite rhubarb cake collection. From classic to contemporary, each recipe promises a unique taste experience. Discover the perfect balance of tart and sweet in our traditional Rhubarb Cake, made with fresh rhubarb and a delectable streusel topping. For a moist and flavorful treat, try our Rhubarb Coffee Cake, featuring a tender crumb and a sweet rhubarb swirl. If you prefer a gluten-free option, our Gluten-Free Rhubarb Cake offers a delightful alternative with its almond flour base and tangy rhubarb filling. Craving a unique twist? Our Rhubarb Upside-Down Cake presents a stunning presentation with caramelized rhubarb slices atop a moist vanilla cake. And for a delightful fusion of flavors, our Rhubarb and Ginger Cake combines the vibrant tartness of rhubarb with the warmth of ginger, creating a symphony of flavors.

Here are our top 2 tried and tested recipes!

RHUBARB UPSIDE DOWN CAKE III

Rhubarb Upside Down Cake III image

My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.

Provided by saffronbuns

Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake

Yield 18

Number Of Ingredients 5

Ingredients

5 cups chopped fresh rhubarb
1 cup white sugar
3 cups miniature marshmallows
1 (3 ounce) package strawberry flavored Jell-O®
1 (18.25 ounce) package yellow cake mix

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 46 g, Cholesterol 0.6 mg, Fat 3.4 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 219.6 mg, Sugar 32.7 g

RHUBARB CAKE III

Rhubarb Cake III image

A sweet, and wonderfully moist cake, using fresh rhubarb, with optional coconut and almonds! This cake disappears fast at our house and was adapted from a recipe that came from my mother in law.

Provided by JPRESTON

Categories Desserts Cakes Sheet Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 17

Ingredients

2 cups finely chopped rhubarb
½ cup white sugar
½ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ⅛ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup buttermilk
½ cup flaked coconut
½ cup finely chopped almonds
4 tablespoons all-purpose flour
4 tablespoons brown sugar
4 tablespoons butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix chopped rhubarb with 1/2 cup sugar; set aside. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together 1/2 cup butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Fold in the rhubarb mixture. Stir in the coconut and chopped almonds. Pour batter into prepared pan.
To make streusel topping: In a small bowl, combine 4 tablespoons flour and 4 tablespoons brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of cake.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 61.3 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 328.1 mg, Sugar 40.4 g

Tips:

Use fresh rhubarb: Fresh rhubarb stalks are essential for the best flavor and texture in your cake. Look for stalks that are firm and brightly colored, with no signs of wilting or bruising.
Prepare the rhubarb properly: Before using the rhubarb, trim off the leaves and ends of the stalks. Then, cut the stalks into small pieces, about 1/2 inch thick.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until combined.
Bake the cake at the right temperature: The cake should be baked at a moderate temperature of 350°F (175°C). This will help to prevent the cake from overcooking and drying out.
Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set properly. You can also store the cake in the refrigerator for up to 3 days.

Conclusion:

With its sweet and tangy flavor, moist texture, and beautiful pink color, rhubarb cake is a classic springtime dessert that is sure to please everyone. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious and impressive cake. So next time you have some fresh rhubarb, give this recipe a try and enjoy a taste of spring in every bite.