OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
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
RHUBARB FOOL
Provided by Cory Schreiber
Categories Fruit Dessert Cocktail Party Easter Picnic Vegetarian Kid-Friendly Mother's Day Spring Anniversary Birthday Family Reunion Shower Chill Rhubarb Engagement Party Party Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.
- Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
- Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
- If you would like to garnish the dessert with candied rhubarb strips, make them first: Preheat the oven to 200°F. Line a baking sheet with a Silpat mat or lightly greased parchment paper.
- Cut the rhubarb into 6-inch lengths, then cut each piece into strips 1/4 inch to 1/8 inch thick with a good peeler, a mandoline, or a well-positioned knife. Combine the sugar and water in a saucepan over high heat and bring to a boil. Cook and stir until the sugar is dissolved, then remove from the heat. Dip the rhubarb ribbons into the syrup, then place them on the prepared baking sheet, laying them out flat and ensuring that they do not touch each other.
- Bake for about 45 minutes, until dry. While they are still warm, twist the strips into shapes, wrapping them around your finger or the handle of a clean wooden spoon. Use immediately, or store in an airtight container for up to 3 days.
RHUBARB CAKE
This is a great use for rhubarb straight from the garden. The first time I had this, I thought it was apple, not rhubarb.
Provided by _Pixie_
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream 1/2 c butter and white sugar.
- Add the buttermilk, vanilla and beaten egg.
- Mix well.
- Mix the flour, baking powder, and salt.
- Add the rhubarb to the flour and stir.
- Fold the flour mixture into the egg mixture.
- Put in a greased 8 x 8 pan.
- Blend the brown sugar, cinnamon and 1/4 c butter.
- Sprinkle on top.
- Bake for 45-60 minutes at 350.
- Sides should pull away from pan.
- Best served hot with whipped cream or vanilla ice cream.
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