Topsy Turvy Nutty Rhubarb Cake Recipes

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
• Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
• In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
• Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
• Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
• While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
• Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
• Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
• Allow the cake to cool before serving. Serve at room temperature or chilled.

Steps:

• Mix brown sugar, butter, egg and vanilla.
• Add baking soda, salt, flour and buttermilk.
• Mix until fluffy.
• Add rhubarb.
• Place batter in a 9x13 inch GLASS pan.
• Mix sugar and cinnamon together and sprinkle on top.
• Bake at 350 degrees Fahrenheit for 40 minutes.

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

Steps:

• Cream sugar, margarine, egg and vanilla.
• Sift flour to spices; add to creamed mixture. Stir in rhubarb and nuts.
• Turn in to a greased and floured 8-inch square pan.
• Bake at 350°F for 45 minutes or until done.

Steps:

• Cream 1/2 c butter and white sugar.
• Add the buttermilk, vanilla and beaten egg.
• Mix well.
• Mix the flour, baking powder, and salt.
• Add the rhubarb to the flour and stir.
• Fold the flour mixture into the egg mixture.
• Put in a greased 8 x 8 pan.
• Blend the brown sugar, cinnamon and 1/4 c butter.
• Sprinkle on top.
• Bake for 45-60 minutes at 350.
• Sides should pull away from pan.
• Best served hot with whipped cream or vanilla ice cream.

Steps:

• Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
• Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
• Wash rhubarb, peel and cut into rather even 1/4 in pieces.
• Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
• Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
• Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
• Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
• Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
• NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.

Steps:

• Preheat oven to 350 degrees.
• Coat a 13 X 9 inch pan (glass is best) with non-stick cooking spray.
• In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon.
• Set aside.
• In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk.
• In separate bowl, combine baking soda and flour.
• Stir flour mixture into wet ingredients.
• Stir in rhubarb.
• Pour into prepared pan.
• Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
• Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
• NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup.
• Add enough milk to equal one cup.
• Let mixture sit several minutes to allow milk to curdle.
• Buttermilk may be used in place of sour milk.