Rhubarb Daisy Cake Recipes

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°. 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:

• 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:

• 1. Preheat the oven to 375°F. Split the vanilla bean in half lengthwise and scrape out the seeds.
• 2. Grease a 12-inch, high-sided, ovenproof, nonstick frying pan with butter. Spoon the golden syrup (and about 1 tablespoon of the syrup from the ginger if you like) into the bottom. Stir in the chopped ginger, lemon zest, and vanilla seeds.
• 3. Cut the rhubarb into 3-inch pieces. Take one-third of the slices and cut them into small pieces, then make a circle with them in the center of the pan over the syrup. Arrange the rest of the rhubarb slices on the syrup like the petals in a daisy. Lay the fruit on the syrup nice side down (think how it will look upside down). Sprinkle with the 2 tablespoons of sugar.
• 4. Mix together the butter, 1/2 cup of sugar, flour, eggs, and milk if you want. Spoon the mixture over the fruit and level the top as best you can. It doesn't matter if there is some fruit showing through, although do try to get it as evenly distributed as possible. It is important to use really juicy fruit.
• 5. Cook for 40 minutes. It goes a lovely color. Let sit for 10 minutes before turning out. (I have cooked mine 1 or 2 hours in advance and stuck it in the warming oven just before serving.) Serve with whatever you like. (I use crème fraîche and fromage frais mixed with the zest of an orange.)

Steps:

• Heat oven to 160C/140C fan/gas 3 and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.
• Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.
• Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean - you'll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.