Fantasticrhubarbcake Recipes

Steps:

• In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
• In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
• Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
• Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Preheat the oven at 350 degrees F.
• Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
• Pour into unbaked pie shell.
• Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
• Sprinkle topping mixture over the rhubarb filling.
• Bake for one hour at 350 degrees F.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Steps:

• Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
• Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

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.

Steps:

• Preheat oven to 350 degrees. Toss rhubarb with 1/4 cup sugar. Let stand, tossing occasionally, until sugar dissolves, about 30 minutes. To make streusel, stir together 1/2 cup flour, brown sugar, and 1/4 teaspoon salt. Using your fingers, cut in cold butter until medium clumps form. Press mixture into bottom of bowl; refrigerate until ready to use, at least 20 minutes.
• Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dust pan with flour; tap out excess. Whisk together baking powder and remaining 1 1/4 cups flour and 1/2 teaspoon salt. In another bowl, stir together room-temperature butter and remaining 3/4 cup sugar. Whisk in eggs, one at a time. Fold in half of flour mixture, then sour cream and zest. Stir in remaining flour mixture just to combine. Spread batter in bottom of prepared pan.
• Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with rest of streusel. Bake until cake pulls away from sides of pan and a tester inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to taste with syrup. Whisk until soft peaks return and serve with cake.

Steps:

• Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
• Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
• Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
• Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
• In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
• Add in egg and vanilla; beat until well combined.
• In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
• Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
• Sprinkle the prepared topping mixture evenly over the top of the batter.
• Bake for about 45-50 minutes.
• Serve cake warm with vanilla ice cream or whipped cream.

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.

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:

• Preheat the oven to 180C / 350°F Grease a 20cm / 8in cake pan, preferably loose-bottomed or springform. If you don't have one, use a regular cake pan but grease very well, line the bottom with a circle or parchment paper, and grease again.
• Trim the rhubarb and chop into pieces a couple of inches long. Put in a baking dish with the sugar and water and bake for 20-30 minutes, until the rhubarb is soft but still retains its shape. Drain the fruit and set aside you can reserve the juice to serve with the cake if you wish.
• Put the cornmeal, flour, baking powder, cinnamon and sugar in a large bowl, or in the bowl of a food processor or a stand mixer with the paddle attachment. Add the grated zest and the butter. If using your hands, rub the butter in as if making pastry - until the mixture resembles large crumbs. If using a food processor you just need to blitz for a few seconds, and if using a stand mixer, mix on low to medium speed for about 30 seconds.
• Break the egg into a small bowl and mix with the milk. Now add slowly to the crumble mix, stopping as soon as everything has come together to form a soft, sticky dough. You may not need all the liquid, or you may need a little more milk to get the right consistency.
• Press about two thirds of the crumble mixture into the bottom of the cake pan, pushing a couple of centimetres up the sides of the pan. Place the rhubarb on top, being careful to leave a small rim around the edges uncovered. Crumble the rest of the mixture over the fruit in fat lumps, using your fingers - don't worry if the fruit isn't all covered. Scatter over the brown sugar.
• Bake for 40-45 minutes. Cool the cake a little before removing from the pan.