APPLE AND RHUBARB CAKE
Make and share this Apple and Rhubarb Cake recipe from Food.com.
Provided by hard62
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees C, Grease a 26 cm spring pan.
- Mix flour, baking powder and salt. Set aside.
- In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix.
- Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds.
- Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
Nutrition Facts : Calories 283.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 69.8, Sodium 155.1, Carbohydrate 54.3, Fiber 1.7, Sugar 32.5, Protein 6.4
RHUBARB OR APPLE CAKE
This is a family recipe, and yes the ingredient amounts are correct. I got this recipe from my gran who got it somewhere else (i like to make it my own by adding 300g light brown sugar and 80g dark brown sugar). I have made it on numerous occasions and the reviews every time have been outstanding and i have had many comments such as the best cake i have ever eaten. Today our neighbour came around and tried it and said it is everything in one - moist, chewy, crunchy, soft, - she went on and on.
Provided by Perfect Pixie
Categories Dessert
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar(it does not get to the consistency of white sugar and butter).
- Add eggs and vanilla.
- Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
- Sift in the rest of the flour, baking soda and cinnamon; fold it together.
- Add rhubarb, lemon rind and sour cream; combine well.
- Pour into a 22cm cake tin.
- Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
- Topping (optional): 80g brown sugar with cinnamon.
Nutrition Facts : Calories 229.5, Fat 6.7, SaturatedFat 3.9, Cholesterol 40.2, Sodium 126.8, Carbohydrate 39.6, Fiber 1.1, Sugar 23.4, Protein 3.5
APPLE-RHUBARB BREAD
Rhubarb is such a jewel that I freeze it to have all year. Here's how my mother used rhubarb - in an apple bread spiced with cinnamon. -Linda Tom, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts., Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.
Nutrition Facts : Calories 196 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB, APPLE AND GINGER CAKE
A spicy yet sweet and moist cake, perfect for afternoon tea.
Provided by rose93
Time 1h35m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Cream together the butter and the sugar until smooth. Whisk in the eggs, one at a time, and the honey/syrup.
- Stir in the flour and baking powder. Finely chop the stem ginger and add this to the mixture, along with the chopped fruit. Stir it all in, it should form a nice, gloopy batter.
- Pour the mixture into a medium sized baking tray (for a tray-bake style cake) or a cake tin (for a more traditional circular cake).
- Bake in the centre of a pre-heated oven at 180 degrees celcius for 1 hour and 15 minutes. When cooked, a knife inserted into the centre should come out clean. Take the tray/tin out of the oven and leave to cool before cutting into square or slices. Enjoy with a cup of tea mid afternoon, or warm with custard for pudding!
RHUBARB CRUMBLE CAKE
Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 8
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.
Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 36.8 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 1.5 grams fiber, Protein 4.8 grams protein, Sodium 0.5 milligram of sodium
OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
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- Oma's Rhubarb Cake. "Oma always makes this for her grand kids after she picks through her garden," says recipe creator Alea. "Probably not good for the thighs but Oma's cooking is always good for the taste buds."
- Grandma Moyer's Rhubarb and Strawberry Coffee Cake. "This was my Grandma Moyer's recipe," says recipe creator BobbieRocks. "It has been missing since at least the mid 80's.
- Rhubarb Cheesecake. This top-rated cheesecake, made with fresh rhubarb and finished with sour cream topping, is surprisingly easy. Try this recipe next time you're in the mood for a fruity summertime treat.
- Almond Rhubarb Coffee Cake. "I firmly believed that rhubarb was a terrible waste of good garden space and that it didn't belong in any recipe at all," says recipe creator FRAMBUESA.
- Rhubarb Spice Cake with Lemon Sauce. "My mother got this recipe back in the 1950's from the minister's wife," says recipe creator PRICKLY PEAR.
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