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Easy Rhubarb Cake Recipes

Updated on January 3, 2017
Rhubarb-Almond Cake
Rhubarb-Almond Cake

Rhubarb-Almond Cake

Ingredients

Vegetarian

Produce

  • 1 tbsp Orange, zest
  • 3/4 lbs Rhubarb

Refrigerated

  • 2 Eggs

Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1/2 cup Almond meal
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cardamom, ground
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 1/16 cup Sugar
  • 3/4 tsp Vanilla extract

Nuts & Seeds

  • 1/3 cup Almonds

Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Greek yogurt

Instructions

  1. Pre-heat your oven to 350 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper.
  2. In the bowl of your stand mixer with the paddle attachment, beat 1 cup of the sugar and the butter on medium speed until light and creamy, about 2-3 minutes.
  3. Add the eggs in one at a time, mixing after each addition. Then beat in the yogurt, orange zest and the extracts.
  4. In a medium bowl, combine the flours, baking powder, baking soda, cardamom and salt. Add these dry ingredients to the cake batter, adding in about one-third at a time, mixing on low speed until no more white streaks remain. Set aside.
  5. Trim and discard any leaves and woody ends from the rhubarb. If the rhubarb stalks are wide, slice them in half lengthwise. Then cut the rhubarb stalks into pieces about 1 1/2-inches in length.
  6. Spread about half of the cake batter into an even layer on the bottom of your prepared springform pan. The batter will be thick and a bit tacky. Layer about half of the rhubarb on top, leaving about 1-inch between the pieces and around the edges of the pan. Then spread the remaining cake batter over the rhubarb.
  7. Transfer the cake to your pre-heated oven and bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.

Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Ingredients

Vegetarian

Produce

  • 6 medium stalks Rhubarb
  • 2 (8 ounce) cups Strawberries

Breakfast Foods

  • 1/2 (1.5 ounces) cup Rolled oats, old-fashioned

Baking & Spices

  • 1 (5 ounces) cup All-purpose flour
  • 1/2 tsp Cinnamon, ground
  • 1 Filling
  • 1/3 (2.5 ounces) cup Golden brown sugar, firmly packed
  • 1/4 tsp Salt
  • 3/4 (4 ounces) cup Sugar
  • 1 Topping

Dairy

  • 1/2 cup Butter, unsalted

Directions

  • Position a rack in the middle of the oven, and preheat to 350 degrees fahrenheit. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.
  • FILLING
  • In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.
  • TOPPING
  • In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.
  • Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.
  • Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

1.5 hrs to cook, serves 8

Ingredients

Vegetarian

Produce

  • 1 Lemon, Zest of
  • 1 1/2 lbs Rhubarb

Refrigerated

  • 4 Eggs, large

Condiments

  • 2 tsp Lemon juice

Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1/2 cup Brown sugar, light
  • 2 cups Cake flour
  • 2 tsp Cornstarch
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Sea salt, fine
  • 1 tsp Vanilla extract

Dairy

  • 2 1/2 sticks Butter, unsalted
  • 1/3 cup Sour cream

PREPARATION

  1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.
  2. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
  3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
  4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice.
  5. With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
  6. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
  7. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

Rhubarb Vanilla Bean Bundt Cake with Rhubarb Syrup

Ingredients

Vegetarian

Produce

  • 5 cups Pieplant

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cups Flour
  • 1/2 tsp Salt
  • 3 1/4 cups Sugar
  • 1 Vanilla bean

Dairy

  • 1 cup Butter
  • 1 cup Sour cream

Liquids

  • 1 1/2 cup Water

Instructions

  1. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of a mixer, beat the softened butter until creamy (about 2 minutes).
  3. Gradually add in the sugar and beat until light and fluffy (about 3 minutes).
  4. Add in one egg at a time, beating for 30-40 seconds after each addition. Scrape down the bowl as needed.
  5. Beat in vanilla bean.
  6. Finally, alternately add the flour mixture (three additions) and the sour cream (two additions).
  7. In a greased and floured bundt pan (or angel food cake pan), scoop half the batter, spreading with a spatula.
  8. Sprinkle with the two cups of finely chopped rhubarb.
  9. Top with the remainder of the batter and smooth with spatula.
  10. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes.
  12. Invert the cake on a cooling rack then place the cooling rack over a baking sheet.

frosting
frosting

Rhubarb Cake

1 hr to make

Ingredients

Vegetarian

Produce

  • 2 cups Rhubarb, fresh or frozen

Refrigerated

  • 1 Egg

Canned Goods

  • 1/2 cup Evaporated milk

Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/4 cups Flour
  • 1/2 tsp Salt
  • 2 cup Sugar
  • 1 tsp Vanilla extract

Dairy

  • 12 tbsp Butter
  • 1 cup Buttermilk

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
  2. Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
  3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake. Yield: 9 servings (1-1/4 cups sauce).

Lemon Rhubarb Bundt Cake

Ingredients

Vegetarian

Produce

  • 3 Lemon
  • 3 cups Rhubarb

Refrigerated

  • 3 Eggs

Baking & Spices

  • 2 5/8 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 3/4 cup Granulated sugar
  • 2 cups Icing sugar
  • 1 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

Dairy

  • 1 1/16 cup Butter, unsalted
  • 3/4 cup Buttermilk

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. Set aside.
  2. In the bowl of a stand mixer, or a large mixing bowl, beat together the softened butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, until fully incorporated. Mix in the vanilla.
  3. In a large bowl, whisk together 2 1/2 cups of flour, baking powder and salt. Add 1/3 of the flour mixture into the egg mixture along with 1/3 of the needed buttermilk and mix on low speed. Alternate with flour and buttermilk until both are fully incorporated.
  4. In a medium bow, or large ziplock bag, toss the rhubarb with the remaining two tablespoons of flour until the rhubarb is well coated. Gently fold rhubarb into the batter with a rubber spatula until it’s distributed evenly.
  5. Turn out cake batter into the prepared pan, using a spatula to gently spread and level it out.
  6. Bake for about 60-70 minutes, or until the cake springs back gently when touched and a toothpick inserted into it comes out clean.

Rhubarb Magic Custard Cake
Rhubarb Magic Custard Cake

Rhubarb Magic Custard Cake

Serves 1

Ingredients

Vegetarian

Produce

  • 2 Rhubarb stalks

Refrigerated

  • 4 Eggs, Large

Condiments

  • 1 tbsp Lemon juice

Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Powdered sugar
  • 14 tbsp Sugar
  • 1 tsp Vanilla

Dairy

  • 1 stick Butter
  • 2 cups Whole milk

Liquids

  • 1/3 cup Water

INSTRUCTIONS

  1. Add the sliced rhubarb, 2 tablespoons of sugar, and water in a small saucepan.
  2. Preheat the oven to 325 degrees. Grease an 8x8 baking pan.
  3. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside.
  4. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter.
  5. Add the flour to the bowl and whisk in until fully combined.
  6. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup.
  7. Note that the batter will be extremely runny.
  8. Fold the egg whites gently in the batter, just until there are no large lumps left.
  9. Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter.
  10. Bake for 40-60 minutes, or until the cake no longer jiggles when tapped.


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