OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB & DATE CHUTNEY
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it
Provided by Good Food team
Categories Afternoon tea, Buffet, Condiment, Lunch, Snack
Time 1h5m
Yield Makes about 2.25kg/5lb
Number Of Ingredients 10
Steps:
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium
RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
RHUBARB & ELDERFLOWER CAKE
Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial - a stunning centrepiece!
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking parchment.
- To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Cover with foil and roast in the oven for 25 mins until soft. Remove from the oven and reduce the temperature to 190C/170C fan/gas 5. Strain the rhubarb from the poaching liquor, reserving the syrup.
- Tip the almonds into the bowl of a food processor and blitz until ground (if using whole almonds), but still retaining some texture.
- Put the butter in the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk) and cream it on medium speed for 2 mins, then, using a rubber spatula, scrape down the butter from the sides of the bowl, then tip in the sugar and lemon zest. Turn up the mixer speed slightly and continue whisking for 5 mins until light and fluffy. Turn the mixer speed down slightly, then add the eggs, egg white, vanilla extract and cordial and mix together.
- Combine the flour, almonds, baking powder, bicarbonate of soda and a pinch of salt in a bowl. Scrape the butter mixture down from the sides of the stand mixer bowl, turn the mixer to low speed - so it's just stirring - then spoon in the flour and almond mixture in four batches, alternating with spoonfuls of the yogurt, and finishing with a batch of the flour and almond mixture. Mix until just combined, with no streaks remaining, then add half the roasted rhubarb and 1 tbsp of its syrup to the batter and fold it in.
- Divide the batter evenly between the cake tins and bake in the oven for 25-30 mins until a skewer inserted into each cake comes out clean. Remove the cakes from the oven, leave them to cool completely in the tins on a wire rack, then carefully remove from the tins.
- For the filling, whip the cream to soft peaks in a bowl and fold in three-quarters of the remaining roasted rhubarb, along with the elderflower cordial and yogurt.
- Put one of the cakes flat-side down on a cake stand or plate, prick it all over with a skewer, and use a pastry brush to brush the cake with a little elderflower cordial. Spoon on half the cream mixture, top with the other cake, and brush that cake with cordial, too. Spoon over the remaining cream mixture, top with the remaining rhubarb and spoon over some of the poaching syrup. Garnish with elderflowers or seasonal flowers.
Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
RHUBARB AND DATE CAKE
My bf's aunt's treasured recipe, constantly requested by guests of hers who's tried her famous Rhubarb cake. Cut out from a NZ newspaper, here's the description on the article: This is a recipe given to Marsden Principal Jenny Williams by her mother. Jenny has baked it for the school administration staff and they think it is absolutely delicious.
Provided by Cabnolen
Categories Dessert
Time 45m
Yield 25 slices roughly, 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 170c degrees.
- Grease and line a 20cm cake tin.
- Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
- Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
- Bake for 35 minutes or until golden on top.
- Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.
RHUBARB CAKE
Greek yogurt is the secret to this rhubarb cake, producing a sweet and tangy batter. The crunchy topping--spiced with nutmeg and ginger--gives off serious coffee cake vibes. It's perfect for breakfast with a mug of tea and makes a showstopping and delicious dessert for a dinner party.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 17
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.
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
WIL'S MOM'S RHUBARB ANGEL FOOD CAKE
This recipe is from my co-worker's mother. It is his favorite cake - has requested it every year for his birthday for as long as he can remember. He brought it to work last month and oh my.....YUMMY!!! I don't like rhubarb - but this is awesome!! A definite treat to try! Thanks Wil! Prep time DOES NOT include chill time.
Provided by Graybert
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
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.
DATE WITH A RHUBARB
Dates & rhubarb make a lovely combination. Serve for breakfast with a cinnamon bun or plain bagel. I like some French Vanilla yogurt on it MMmm
Provided by Bergy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the rhubarb, dates, orangejuice, zest& cloves in a saucepan and barely cover with boiling water.
- Simmer until the dates and rhubarb are tender.
- Discard the cloves and add additional sweetener if you want to.
- Serve warm or at room temperature.
RHUBARB STIR CAKE
Very moist and delicious. Makes a great brunch dessert.
Provided by Deb
Categories Desserts Cakes Coffee Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
- Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
- Stir together white sugar and nutmeg; sprinkle over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 54 g, Cholesterol 34.1 mg, Fat 8.6 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 254.9 mg, Sugar 33 g
RHUBARB CAKE IV
This is a delightful, lightly spiced rhubarb cake with a spicy almond topping.
Provided by Jenny
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. Sift together the flour, baking powder, 1 teaspoon mixed spice and 1/2 teaspoon nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Spread batter into prepared pan. Sprinkle the chopped rhubarb over the batter. In a small bowl, mix together the brown sugar, 1/2 teaspoon mixed spice, 1/4 teaspoon nutmeg and slivered almonds. Sprinkle over top.
- Bake in the preheated oven for 50 to 60 minutes, or until the cake springs back when lightly tapped. Serve warm or cold.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 34.6 g, Cholesterol 54.7 mg, Fat 13.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 139.9 mg, Sugar 22.4 g
More about "rhubarb and date cake recipes"
RHUBARB AND DATE CAKE BY THE CAKED CRUSADER
From en.petitchef.com
5/5 (1)Cuisine en
10 RHUBARB CAKE RECIPES TO TRY | ALLRECIPES
From allrecipes.com
RHUBARB CAKE RECIPES: 17 OF THE BEST TREATS TO TRY THIS …
From tasteofhome.com
RHUBARB & DATE CAKE – JOURNEY FROM A POLISH KITCHEN
From journeyfromapolishkitchen.com
Estimated Reading Time 3 mins
RHUBARB DUMP CAKE - INSANELY GOOD
From insanelygoodrecipes.com
RHUBARB AND ELDERFLOWER CAKE - PERFECT CAKE FOR FATHER'S DAY
From annabelandgrace.com
DATE-RHUBARB SQUARES | THE LAZY CHEF
From thelazychef.ca
RHUBARB CAKE - I AM BAKER
From iambaker.net
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RHUBARB AND YOGHURT CAKE RECIPE - WHAT THE REDHEAD SAID
From whattheredheadsaid.com
RHUBARB AND GINGER LOAF | BAKING RECIPES | GOODTO
From goodto.com
HOW TO MAKE RHUBARB COFFEE CAKE | FOOD & WINE
From foodandwine.com
RHUBARB AND DATE MUFFINS | RECIPE | RHUBARB CAKE RECIPES, SIMPLE …
From pinterest.ca
EASY RHUBARB CAKE - A TARTY TASTE OF SPRING - FARMHOUSE & BLOOMS
From farmhouseandblooms.com
OLD FASHIONED RHUBARB CAKE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
RHUBARB MATRIMONIAL CAKE. PERFECT FOR AN ANNIVERSARY | OLDFATGUY.CA
From oldfatguy.ca
PAT'S FAB RHUBARB & DATE CAKE! RECIPE - FOOD.COM
From food.com
EASY RHUBARB CAKE - QUICK AND EASY! - EVERYDAY DELICIOUS
From everyday-delicious.com
RHUBARB AND DATE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
RHUBARB AND DATE CAKE - STARTS AT 60
From startsat60.com
RHUBARB AND DATE CAKE - BIGOVEN.COM
From bigoven.com
RHUBARB & DATE CHUTNEY - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
RHUBARB COFFEE CAKE RECIPE | CTV NEWS
From regina.ctvnews.ca
RHUBARB AND CUSTARD CAKE – A MATCH MADE IN HEAVEN
From thecottageloaf.com
AMAZING RHUBARB DUMP CAKE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
FIVE RHUBARB RECIPES FOR THE LONGER, WARMER DAYS AHEAD
From theglobeandmail.com
KOHLMAN: STRAWBERRY RHUBARB RICOTTA BUCKLE MAKES THE BEST OF …
From thesudburystar.com
THE CAKED CRUSADER: RHUBARB AND DATE CAKE | DATE CAKE, RHUBARB, …
From pinterest.co.uk
RHUBARB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RHUBARB CAKE (WITH STREUSEL TOPPING) - CHRISTINA'S CUCINA
From christinascucina.com
WALNUT & DATE RHUBARB CAKE | THE VIBRANT VEGGIE
From thevibrantveggie.com
OLD-FASHIONED RHUBARB CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
COOK THIS: ODA'S RHUBARB CRUMBLE CAKE FROM ONLY IN SASKATCHEWAN
From nationalpost.com
RHUBARB AND DATE MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
30 BEST RHUBARB DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
RHUBARB CAKE RECIPE - BBC FOOD
From bbc.co.uk
You'll also love