Best 5 Topsy Turvy Nutty Rhubarb Cake Recipes
Indulge in the tantalizing flavors of the Topsy-Turvy Nutty Rhubarb Cake, a delectable treat that combines the tangy sweetness of rhubarb with the nutty crunch of walnuts and pecans. This upside-down cake features a moist and tender crumb, perfectly complemented by a luscious rhubarb sauce that seeps into every bite. The addition of chopped walnuts and pecans adds a delightful textural contrast, creating a symphony of flavors and textures that will leave you craving for more. Don't miss out on the additional collection of delectable recipes featured in this article, including the classic Vanilla Bean Pound Cake, the decadent Chocolate Espresso Torte, and the refreshing Lemon Blueberry Pound Cake. Each recipe offers a unique taste experience, ensuring that there's something for everyone to enjoy.
Here are our top 5 tried and tested recipes!
DUMP-IT-IN RHUBARB CAKE
Make and share this Dump-It-In Rhubarb Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spread rhubarb in an 9x13 pan.
- Sprinkle with sugar and dry jello powder.
- Sprinkle dry cake mix over sugar.
- Pour a cup of water evenly over mixture.
- Cover tightly with foil.
- Bake 350 F for 30 minutes or so until cake is done.
ROSA'S RHUBARB CAKE
I got this recipe from the little Italian lady across the street, the same one that sends my hubby home with all sorts of lovely treats after he has plowed her driveway in the winter. He usually comes back half in the bag and toting treats. lol. Gotta love Rosa :) I asked for the recipe for this one because it is not overly sweet, a nice afternoon snack.
Provided by queenbeatrice
Categories Dessert
Time 45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 9"x11" cake pan and line bottom with parchment paper.
- In large bowl, mix together 2 cups of flour and the baking powder.
- In separate bowl, mix together until creamy, eggs, oil and 1 cup of sugar.
- Pour over flour mixture and blend well.
- In large bowl, mix together rhubarb and remaining flour and white sugar. (Do not make this mixture ahead of time as the rhubarb will become very tallowy.).
- Pour batter over the rhubarb mixture and stir until rhubarb is covered with batter and pour into prepared pan.
- Mix brown sugar, oats and cinnamon together and sprinkle over top.
- Cook for 30 minutes or until center springs back.
- Let cool on wire rack ½ an hour before removing from pan.
Nutrition Facts : Calories 337.3, Fat 15.5, SaturatedFat 2.3, Cholesterol 58.1, Sodium 116.2, Carbohydrate 46.3, Fiber 1.4, Sugar 28.8, Protein 4.5
SCANDINAVIAN RHUBARB CAKE
Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
- Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
- In a small bowl, sift together flour, baking powder and spices.
- In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
- Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
SIMPLE RHUBARB CAKE
Make and share this Simple Rhubarb Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 55m
Yield 1 9x13 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; grease 9x13 inch pan.
- Cream together both sugars and shortening.
- Add egg and mix together.
- Mix in ALL remaining ingredients and pour into prepared pan.
- Sprinkle with a little cinnamon and sugar.
- Bake for 35 minutes or until toothpic comes out clean.
Nutrition Facts : Calories 3314.7, Fat 118.2, SaturatedFat 32.2, Cholesterol 235.9, Sodium 1527.1, Carbohydrate 527.9, Fiber 11.1, Sugar 328.7, Protein 42.2
RHUBARB CAKE
This is a yummy way to use rhubarb in the spring. You can also use frozen rhubarb. Whenever I make this, everyone loves it!!! It is very easy to whip up!!
Provided by Kimke
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix brown sugar, butter, egg and vanilla.
- Add baking soda, salt, flour and buttermilk.
- Mix until fluffy.
- Add rhubarb.
- Place batter in a 9x13 inch GLASS pan.
- Mix sugar and cinnamon together and sprinkle on top.
- Bake at 350 degrees Fahrenheit for 40 minutes.
Tips:
- To ensure the cake bakes evenly, make sure your oven is preheated and the batter is evenly distributed in the pan.
- To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
- Let the cake cool completely before inverting it onto a serving plate. This will help prevent the cake from breaking.
- If you don't have a bundt pan, you can use a 10-inch round cake pan. Just be sure to adjust the baking time accordingly.
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- To add a little extra crunch, sprinkle some chopped nuts on top of the cake before baking.
- Serve the cake with a dollop of whipped cream or ice cream for a truly decadent dessert.
Conclusion:
This topsy-turvy nutty rhubarb cake is a delicious and unique dessert that is perfect for any occasion. With its moist and flavorful cake, tart rhubarb filling, and crunchy topping, this cake is sure to be a hit. So next time you're looking for a special dessert to make, give this topsy-turvy nutty rhubarb cake a try.
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