Ericas Rhubarb Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
• Beat eggs in small bowl.
• Add eggs and milk to flour mixture.
• Stir together like muffins.
• In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
• Mix the rhubarb and sugar together.
• Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
• Pour rhubarb on top.
• Drop remaining cake mix on top of the rhubarb.
• Bake for 55 minutes, or until toothpick comes out clean.

Steps:

• For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
• Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

Steps:

• For the Cake~~.
• Crumble together 2 cups flour , 2 Tablespoons sugar and the 2 sticks of butter.
• Pat mixture onto the bottom of a 13x9 cake pan.
• Mix together the 2 cups of sugar , 4 Tablespoons flour , teaspoon of salt , egg yolks, evaporated milk, and the rhubarb.
• Pour this mixture onto the first mixture.
• Bake at 350* for 45 minutes.
• While the cake is baking , it's time to make meringue!
• In a medium/large bowl ,beat egg whites and pinch of salt until foamy. Add sugar 1 tablespoon at a time , beating well! Continue beating until stiff and glossy. You know your meringue is good to go when the mixture stands in stiff peaks. Beat in vanilla.
• After the cake is out of the oven , spread with the meringue. Pop back into the oven for an additional 12 minutes.
• This is a richer dessert! Please enjoy :).

Steps:

• First, mix milk with vinegar and set aside.
• Next, blend brown sugar, butter and egg.
• Add and stir baking soda into the milk/vinegar mixture.
• Pour milk mixture into the brown sugar, butter and egg mix and blend.
• Next, add flour and vanilla and mix well.
• Then add the Rhubarb chunks.
• Pour batter into well-greased 9x13 pan.
• Mix up the topping ingredients and sprinkle on top of the cake batter.
• 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.

Steps:

• Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted.
• Chill thoroughly.
• Whip one cup whipping cream until very stiff.
• Take half of the whip cream and blend it with the chilled rhubarb mixture.
• Cut the angel food cake into four layers.
• Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake.
• Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture.
• This will make a lighter tasting icing for the entire cake.
• Ice the cake.
• Chill and serve.

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.

Steps:

• Pour boiling water on rhubarb in large mixing bowl.
• Grease and flour 13"x9"x2" pan.
• Beat rhubarb and remaining ingredients on low speed, 1 minute, then beat on medium speed, 2 minutes.
• Pour into pan.
• Bake at 350 degrees 45 to 50 minutes; cool and frost with your favorite frosting.