Rhubarbcustardcake Recipes

Steps:

• Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
• Set aside.
• Prepare yellow cake mix according to package directions.
• Pour batter in 9 x 13-inch pan.
• Sprinkle rhubarb mixture on top.
• Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
• Bake at 350° about 1 hour.
• Cake will rise to top and sauce will form on the bottom.

Steps:

• Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

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:

• Prepare batter for cake mix according to package directions; turn into greased and floured 9 x 13 pan.
• Dump the chopped rhubarb on top of the cake batter.
• Sprinkle the sugar on the top of the rhubarb.
• Pour the heavy cream over the sugar.
• Bake at 350°F for 50-60 minutes, until cake springs back when lightly touched.

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
• Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
• Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
• Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

Steps:

• Prepare cake mix according to package directions.
• Pour cake into a greased 9x13 inch cake pan.
• Sprinkle rhubarb evenly over top.
• Sprinkle sugar evenly over rhubarb.
• Pour cream over sugar.
• Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
• **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.

Steps:

• Put the flour, icing sugar, butter and ½ tsp salt in a food processor, and blend until combined. Add the egg yolks and 2 tsp cold water, then blitz again until the dough starts to form clumps around the blade. Tip onto your work surface and knead briefly to bring the dough together. Remove about a third of the dough, shape both pieces into discs and wrap. Chill for at least 30 mins. Alternatively, mix the flour, sugar and salt in a bowl and work in the butter with your fingertips before adding the yolks and water.
• Mix the custard powder and 75g of the sugar with 100ml of the milk to make a smooth paste. Warm the rest of the milk in a saucepan. Pour the warm milk over the custard powder mix, stir and pour back into the pan with the vanilla. Heat until you have a really thick custard. Transfer to a bowl, cover to prevent a skin forming, and chill for at least 30 mins or until cold.
• Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Toss the rhubarb, cornflour and remaining 125g sugar together in a bowl. Roll out the larger of the two pieces of dough on a lightly floured surface, to a rectangle large enough to line the base and sides of a 25 x 35cm shallow baking tin, about ½cm thick. Lift the dough over your rolling pin and drape into the tin, leaving any excess hanging over the edges. Stir the set custard and spread over the pastry base. Top with the rhubarb, in neat lines or randomly, and scatter any sugary bits over the top.
• Roll out the smaller piece of pastry until large enough to cover the top of the pie. You can either cover the pie completely, leaving a few holes for the steam to escape, or create a decorative topping. When you're happy with your design, brush the top with beaten egg and scatter over the 1 tbsp caster sugar. Place the tin on the tray on the middle shelf and bake for 40-45 mins, until the pastry is deep golden brown and the filling is bubbling. This pie is best served at room temperature or just warm, so leave to cool for at least 1½ hrs before slicing.

Steps:

• Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Steps:

• Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
• In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
• Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
• While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
• Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
• To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
• Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.

Steps:

• Heat oven to 350F degrees.
• In small bowl, combine all crust ingredients.
• Mix until crumbly.
• Press onto bottom of a 13 by 9 inch baking dish.
• Bake for 15 minutes.
• Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
• Beat at medium speed until smooth, about 2 minutes.
• With spoon, stir in rhubarb.
• Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
• Remove from oven and increase temperature to 400F degrees.
• In large bowl, beat egg whites until soft peaks form, about 2 minutes.
• Add salt and vanilla.
• Continue beating while gradually adding sugar.
• Beat until stiff peaks form.
• Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
• Continue baking for 6-8 minutes or until meringue is golden brown.
• Cool completely; store refrigerated.

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 375°F Generously butter an 8 inch round pan or spring form pan, line the base with parchment paper, then lightly butter the paper.
• Make the crumble topping: Whisk together flour, brown sugar, cinnamon and salt in a bowl.
• Blend in butter with your fingertips until mixture forms small clumps.
• Make cake batter: Whisk together flour, baking powder, and salt in a bowl.
• In a separate large bowl, beat together butter and sugar with electric mixer at medium speed until blended, about two minutes.
• Add eggs and vanilla and beat until fluffy, about one minute.
• Reduce speed to low and add flour mixture and milk alternately in two batches, beginning and ending with the flour mixture until just combined.
• Top and bake cake: Spread batter evenly in pan.
• Toss rhubarb with icing sugar, then immediately sprinkle over batter.
• Scatter the crumble topping evenly on top.
• Bake in the middle of oven until top is golden and a tester inserted comes out clean, about 40 minutes.
• Cool cake in pan on a rack for three minutes, then loosen edges of cake with a sharp knife or small spatula.
• Remove cake from pan or unclip the spring form and put on rack to cool slightly.
• Serve warm or at room temperature.

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it in the oven for 15 mins. Remove, pour away any liquid from the tin and leave the rhubarb to cool.
• Reduce oven to 170C/150C fan/gas 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, mix the flaxseed with 6 tbsp water and set aside for 5 mins.
• In a bowl, beat together the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. Once this is well combined, light and fluffy, add the apple sauce and flaxseed mixture.
• Put a third of the mixture in the tin and top with a third of the rhubarb. Repeat twice more, then dot teaspoons of the remaining custard on top.
• Bake in the oven for 45 mins, then cover with foil and bake for a further 30 mins or until golden brown and a skewer comes out clean when inserted in the middle. Serve warm as a pudding with soya custard, if you like. Or allow to cool completely, then sprinkle with icing sugar and enjoy as a cake. Eat the same day.

Steps:

• Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
• Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
• Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
• Drain rhubarb topping and evenly scatter over the base.
• Bake in the preheated oven for 45 minutes.
• Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
• Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
• Remove from the oven and let cool in the pan before slicing.

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.