ALMOND RHUBARB COFFEE CAKE
This cake is sweet and almondy with rhubarb delectability.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 27.6 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 164.3 mg, Sugar 16.8 g
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RHUBARB-ALMOND CAKE
It might feel like you're beating the batter for a long time, but that's what gives this cake an airy lift. Stay with it!
Provided by Alison Roman
Categories Cake Dessert Kid-Friendly Almond Spring Rhubarb Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
- Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
- Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
- Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
- Do Ahead
- Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.
ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)
This dessert is so easy to make and is delicious with a scoop of ice cream! If you don't have rhubarb, you can also use apples or berries.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 9-inch round cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
- In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
- In another bowl, place all the dry ingredients from almond meal to salt and mix.
- Add wet ingredients from sour cream or yogurt to almond extract and mix.
- Fold in the rhubarb mixture and mix gently.
- Pour the batter into the round baking pan and top with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- When the cake is no longer hot, remove it from the pan and cool on a wire rack.
- Infuse love, slice and serve with a scoop of ice cream (if you wish)!
Nutrition Facts : Calories 161.6, Fat 13.1, SaturatedFat 2.8, Cholesterol 54, Sodium 194.8, Carbohydrate 6.9, Fiber 3, Sugar 1.8, Protein 6
ALMOND RHUBARB PASTRY
One thing's certain each time I serve this...someone will ask for the recipe! My family...my husband and our children, 12 and 9-and I live on the outskirts of town. I grow my rhubarb, and my plant gets bigger every year.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20-24 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 cup milk; add to crumb mixture, tossing with a fork until dough forms a ball. Add some or all of remaining milk if necessary., Divide dough in half so that one piece is slightly larger than the other. On a lightly floured surface, roll out larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan., Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal. , For topping, melt butter in a small saucepan; add sugar and milk. Bring to a gentle boil; cook and stir 2-3 minutes longer or until thickened. Remove from the heat; stir in vanilla. Spread over pastry. Sprinkle almonds over top., Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 414 calories, Fat 23g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
ALMOND CAKE WITH RHUBARB COMPOTE AND STRAWBERRIES
Provided by Molly O'Neill
Categories project, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the cake, preheat oven to 375 degrees. Butter a 10-inch cake pan, and set aside. Place the almonds and the sugar in a food processor, and process until the almonds are ground. Transfer to a large bowl, and stir in the flour and salt until well combined.
- In another bowl, whip the egg whites until stiff but not dry. Stir the butter and one third of the egg whites into the dry mixture. Gently fold in the remaining whites. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 10 minutes. Turn cake out of the pan, turn upright, and let cool completely.
- Meanwhile, make the compote. Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat. Bring to a boil. Reduce to a simmer, and add the rhubarb. Poach for 1 minute, and remove from heat. Let stand for 5 minutes. With a slotted spoon, transfer the rhubarb to a bowl, and set aside. Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes. Set aside. When cool, pour the liquid over the rhubarb.
- Assemble just before serving. Cut the cake into wedges. Spoon the compote onto 6 plates, and top with a wedge of cake. Place strawberry slices over cake, and sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 33 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 270 milligrams, Sugar 71 grams, TransFat 1 gram
ALMOND RHUBARB COFFEE CAKE
Make and share this Almond Rhubarb Coffee Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h3m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Beat brown sugar, oil, egg and vanilla until smooth.
- Combine flour salt and baking soda; add to sugar mixture alternately with milk.
- Beat until smooth. Stir in Rhubarb and almonds.
- Pour into 2 greased 9-inch round cake pans.
- For topping, combine sugar and butter; stir in almonds. Sprinkle over batter.
- Bake at 350 degrees F for 30-35 minutes or test done.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 17.3, Sodium 249.9, Carbohydrate 41.3, Fiber 1.2, Sugar 24.4, Protein 3.9
RHUBARB BUNDT CAKE
A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.
Provided by Kim
Categories Rhubarb Recipes
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Whisk flour, baking powder, salt, and baking soda together in a small bowl.
- Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
- Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg
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