RHUBARB DESSERT CAKE
I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when it's in season so I can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb. , In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream.
Nutrition Facts : Calories 267 calories, Fat 3g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 119mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
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 CHEESECAKE
This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!
Provided by Boni in Minnesota
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- Place foil or another pan under this to bake.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
- Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
- I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.
RHUBARB DUMP CAKE
What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.
Provided by My Food and Family
Categories Cakes
Time 1h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
- Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
- Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RHUBARB DESSERT
This is a quick simple dessert that's easy to throw together! We really like this with some vanilla ice cream, YUM! I've used frozen rhubarb with this as well, be sure it it thawed and drained before using. I've also halved this in an 8x8 pan with good success as well. I usually use twice the amount of rhubarb it asks for in the recipe.
Provided by MinnMomof2
Categories Dessert
Time 55m
Yield 1 pan, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Put 4 cups of rhubarb on the bottom of a 9x13 inch pan.
- Sprinkle with 1 cup of sugar.
- Sprinkle 1 box of strawberry Jello on top.
- Sprinkle DRY cake mix on top of jello.
- Pour water on top of all of the dry ingredients.
- Pour melted butter over the top of everything.
- Bake at 350 degrees for approximately 45-60 minutes until golden brown.
RHUBARB ANGEL DESSERT
A delightful tangy rhubarb filling tops the shortbread crust in this recipe from field editor Patricia Staudt of Marble Rock, Iowa. The tender meringue will melt in your mouth!"
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned. meanwhile, in a small bowl, combine sugar, flour and salt. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake, uncovered, for 40 minutes or until set., In a bowl, beat egg whites and vanilla on medium speed until soft peaks form. Spread over hot filling, sealing edges to baking dish., Bake for 15 minutes or until golden brown. Sprinkle with coconut. Cool on a wire rack. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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