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Rhubarb Cakes

Rhubarb Cake Recipes


Fabulous Rhubarb Cake

Ingredients:

1 1/2 cups raw Rhubarb cut fine
1  cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour

Procedure:

In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.


Chef Freddy's Apple-Rhubarb Cake

Ingredients:

2 c Rhubarb [diced]
3 c Apple pie filling
1 pk Strawberry gelatin mix
1 c Sugar
1 ts Cinnamon [ground]
1 pk White cake mix
3 c Mini-marshmallows

Procedure:

Mix the fruit together and put in the bottom of 9" x 11" glass cake/baking pan. Mix the gelatin, sugar and, cinnamon, pour over the fruit, cover with the marshmallows, then pour the cake mix on top of everything. Bake in a 350o oven for 45 to 50 min. cool to room temperature and then refrigerate `til ready to serve, garnish as desired.


Cold Rhubarb Souffle

Ingredients:

4 c Chopped rhubarb
2 1/4 c Sugar
1 Envelope gelatin
1 c Heavy cream
4 Egg whites
1 ts Vanilla
12 Fresh strawberries
Additional whipped cream

Procedure:

Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill.

Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the puree.

Beat the cream until stiff.

Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form.

Fold first the eggwhite mixture into the rhubarb, then the whipped cream. Make a collar of wax paper and fit it around a 1 1/2 quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube.


Almond Rhubarb Coffee Cake

Ingredients:

1 1/2 c. packed brown sugar
2/3 c. vegetable oil
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. milk
1 1/2 c. finely chopped fresh or frozen rhubarb
1/2 c. sugar

Topping:

1/3 c. sugar
1 Tbls. butter, melted
1/4 c. sliced almonds

Procedure:

Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt & baking soda; add to sugar mixture alternatly with milk. Beat until smooth. Stir in Rhubarb & almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or test done.


German Rhubarb Cake

Ingredients:

1/2 c. shortening
1 1/2 c. brown sugar
1 egg
1/2 tsp. salt
2 c. finely chopped rhubarb
2 c. plus 2 Tbsp. flour
1 tsp. soda
1 c. buttermilk or soured milk
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. vanilla

Topping:

1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. coconut

Procedure:

Mix shortening, cinnamon, brown sugar, allspice, egg, cloves, salt and vanilla well, then add rhubarb and set aside. In a separate bowl, mix flour and soda alternately. Add flour and buttermilk to first ingredients. Mix well and pour batter in a greased 9 x 13-inch pan. Combine topping ingredients and sprinkle on batter. Bake in a 350 degrees oven for 40 minutes.


Moist Rhubarb Coffeecake

Ingredients:

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar, plus 2 tablespoons
1 egg
1 cup plain low fat yogurt
1/2 cup applesauce
1 teaspoon vanilla
3 cups uncooked rhubarb, coarsely chopped

Procedure:

Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and sugar then add the yogurt, applesauce, and vanilla. Stir into the flour mixture until blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 for 30-35 minutes until the cake tests done in the center.


Mom's Raw Rhubarb Cake

Ingredients:

1 1/2 cup brown sugar
1/2 cup butter
1 egg
1/2 tsp. salt
1 cup buttermilk, sour milk, or sour cream
1 tsp. soda
1/2 tsp. baking powder
1 tsp. vanilla extract
2 1/4 cups flour
1 1/2 cup cut rhubarb

Topping:
1/4 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg

Procedure:

Cream sugar, butter, egg, and salt.  Stir in buttermilk, soda, vanilla, and flour.   Add rhubarb and beat well.  Pour into well-greased 9 x 13" cake pan.  Sprinkle with topping.  Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean.

This can be served as a coffeecake or is good as a dessert cake with whipped cream or ice cream.


Quick and Easy Strawberry Rhubarb Cake

Ingredients:

4 cups rhubarb, 1" pieces
1 pkg Strawberry Jello mix
1/2 cup sugar
1 pkg yello cake mix
1 cup water

Procedure:

Spread about 4 cups rhubarb pieces in 9x13 pan. Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible. Sprinkle 1/2 to 1 cup sugar over that. Next layer is 1 pkg yellow cake mix (straight out of the box). Last pour 1/2 to 1 cup water over everything. This should be done as evenly as possible, dampening as much of the cake mix power as you can. Cover with foil and bake at 350 degrees for about 30 minutes.

Good warm, good cold, good plain and yummy with Cool Whip on top.


Ravishing Rhubarb Cake

Ingredients:

3 eggs
1/4 teaspoon salt
11/4 cups sugar
1 teaspoon vanilla extract
2 cups unbleached flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup applesauce or plain nonfat yogurt
3 cups uncooked rhubarb, cut into 1/2-inch pieces
1/2 cup chopped walnuts
Powdered sugar

Procedure:

Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with nonstick cooking spray. Beat eggs, salt, sugar and vanilla in large bowl. Stir in flour, soda and cinnamon. Add applesauce, rhubarb and nuts; stir until well blended.

Pour into prepared pan and bake for 1 hour. Cool; dust with powdered sugar. Yields 20 servings.

Per serving: 130 calories; 2.8 g fat (0.3 g saturated fat, 19 percent calories from fat); 32 mg cholesterol; 78 mg sodium.


Rhubarb and Amaretti Strudel

Ingredients:

1 lb fresh rhubarb stalks
9 sheets phyllo dough (about 1/2 package), thaw if frozen
1 cup (2 sticks) unsalted butter, melted
1 cup crushed amaretti
1/2 cup packed brown sugar
2 tsp ground cinnamon
Grated zest of 1 orange
1/2 cup chopped walnuts
Whipped cream or vanilla ice cream 

Procedure:

Cut rhubarb into 1/2 inch pieces. Blanch the pieces in boiling water for 1 and 1/2 minutes, drain and pat dry.

Place 1 sheet of phyllo on a baking sheet the same size as the phyllo dough. Brush with butter and sprinkle with a few tablespoons of the amaretti crumbs. Keep remaining dough covered with damp towel to prvent from drying out. Layer 4 more sheets of the phyllo on top of the first in the same manner, brushing each with butter and sprinkling with crumbs. Then, layer 2 more sheets, brushing with butter but omitting the amaretti.

Mak a compact row of rhubarb peices 2 inches from one long edge of the dough. Sprinkle the rhubarb with the brown sugar, cinnamon, orange zest, walnuts and any remaining amaretti crumbs.

Layer 2 more phyllo sheets over the rhubarb, brushing with butter. Starting at the edge with the rhubarb, roll up the dough like a jelly roll. Turn seam side up and brush the top and sides of the dough with butter. Turn seam side down, fold both ends under to seal, and brush top with butter.

Bake until golden brown (40-50 minues). Let stand several minutes, then slice. Serve with whipped cream or ice cream. Can be baked in advance and served at room temperature or cold.

Serves 8


Rhubarb-Apple Strudel

Ingredients:

filling:

2 cups sliced rhubarb
3 red Delicious apples
1/2 cup sugar
2 tablespoons grated lemon zest
3 tablespoons golden raisins
2 tablespoons tapioca

pastry:

12 sheets phyllo dough
1/2 cup melted butter or shortening

1/2 cup finely chopped walnuts 

Procedure:

Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.

Preheat oven to 375 degrees.

Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack.

Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing. serves 12


Rhubarb Cake

Ingredients:

1 1/2 c. sugar  Topping:
1/2 c. margarine or butter
1/2 c. sugar
1 egg   1 tsp. cinnamon
2 1/2 c. flour, sifted
2 c. rhubarb, cut up
1 tsp. salt
1 tsp. soda
1 c. milk
1 tsp. vanilla

Procedure:

Combine 1/2 cup flour with rhubarb; let set. Cream sugar and margarine and add egg. Add dry ingredients alternately with milk and mix with creamed mixture. Add rhubarb and vanilla.

Mix the 1/2 cup sugar and cinnamon; sprinkle on top. Pour batter into a greased and floured 9"x13" baking pan. Bake at 350 degrees for 35-40 minutes.


Rhubarb Cake

Ingredients:

1 1/4 cup brown sugar
1/2 cup shortening
1 egg
2 cups flour
1/2 tsp salt
2 tsp vanilla
1 cup milk
5 cups rhubarb

Topping:

1/2 cup sugar
1 tsp cinnamon
1/2 pkg coconut

Procedure:

  • Mix cake ingredients together, pour into pan.
  • Mix topping ingredients together.
  • Sprinkle on top.  Bake 350F for one hour.  Top will darken.

Rhubarb Cake

Ingredients:

1 1/2 cups light brown sugar
1/2 cup shortening
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups cut-up raw rhubarb
1 cup buttermilk
1 egg
2 cups flour
1/3 cup sugar
1 teaspoon cinnamon

Procedure:

Preheat oven to 350.

Combine brown sugar, shortening, salt, baking soda, vanilla and rhubarb. Combine the buttermilk and egg and add alternately with the flour to the rhubarb mixture. Turn into a well-greased 9 x 13 pan. Combine sugar and cinnamon and sprinkle over top. Bake 30-35 minutes.


Rhubarb Cake

Ingredients:

0.5 c sugar
0.5 c soft butter
1.75 c flour
1.75 t bking pdr
0.5 t salt
1 t cinnamon
2 eggs
0.5 c milk
2 c rhubarb with 2 T sugar and 1 t cinnamon mixed together

Procedure:

Throw all ingrediants into a bowl and mix til most lumps are gone. put chopped rhubarb in 9 x 9 greased pan. Pour batter over. bake in preheated oven for 35-40 minutes @ 375 degrees F.


Rhubarb Cake

Ingredients:

1/2 c  Margarine
1 1/2 c  Sugar, brown
1    Egg; beaten
1 ts Vanilla
1/8 ts Salt
1 c  Buttermilk
2 c  Flour
1 ts Baking soda
3 c  Rhubarb; finely sliced
1/2 c  Nuts; chopped
1/3 c  Sugar, brown
1/3 c  Sugar
1/2 ts Cinnamon

Procedure:

Slice the rhubarb into 1/4" slices. Cream the margarine and 1¼ cups brown sugar; add the egg, vanilla and salt; mix well. Add the buttermilk, flour and soda; mix well. Stir in the rhubarb. Pour the batter into a well-greased "x13" cake pan. Mix together 1/2 cup nuts, 1/3 cup brown sugar, 1/3 cup white sugar and 1/2 teaspoon cinnamon; distribute this mixture evenly over the unbaked cake batter. Bake for about 45 minutes in a 350 degree oven.


Rhubarb Cheesecake

Ingredients:

2 pk Light cream cheese (16 oz)
1/2 c Sugar
2 lg Eggs
1 T Flour
1 t Lemon rind (optional)
3/4 c Rhubarb sauce

Crust:

1  Stick butter
1 pk Keebler Cinnamon Grahams, Finely ground

Procedure:

To make crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine ingredients in a 9-inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325 F for about 10 minutes. Cool.

To make rhubarb sauce: Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3 tablespoons Triple Sec and 1 tablespoon flour; mix well. Put back on stove and stir until thickened. Cool.

To make topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.

To make cheesecake: In a food processor combine cream cheese, sugar, eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes ( or until cake barely moves when shaken) at 325 F. Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.


Rhubarb Cheesecake

Ingredients:

2 tb Flour
4    Cream cheese; 8 oz pkg
1 ts Lemon rind; grated
1 c  Sugar
1 1/2 c  Rhubarb sauce; thickened
4    Eggs; lg

Procedure:

Heat oven to 325'F. Lightly grease a 9" springform pan. In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy. Beat in eggs, one at a time, beating after each addition. Fold in flour and lemon rind until well combined. Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night. Loosen edges and remove sides of pan. Place cake on serving plate and top with remaining rhubarb sauce.


Rhubarb Cheesecake

Ingredients:

CRUST

1 1/2 Cups zwieback crumbs
1/3 Cup sugar
3/4 Teaspoon ground cinnamon
6 Tablespoons butter or margarine

FILLING

3 eggs, well beaten
16 Ounces cream cheese, softened
1 1/3 cups sugar
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups sour cream

TOPPING

1 cup fresh rhubarb, in 1" pieces, 1/4 lb
1 tablespoon cornstarch
1 dash salt
7 to 8 drops red food coloring
2 cups fresh strawberries, halved

Procedure:

Advanced Preparation: Crumb Crust: Combine zwieback crumbs, sugar, cinnamon and butter or margarine. Mix until crumbly. Press crumbs on bottom and about 1 1/2" up the sides of a buttered 9" springform pan. Chill crumb crust thoroughly. In bowl, combine eggs, cream cheese, 1 cup of sugar, vanilla, nutmeg and the 1/4 tsp. salt. Beat until smooth. Blend in the sour cream. Pour into Crumb Crust.

Bake at 375 F. just until set, 40-45 minutes. (Filling will be soft). Cool.

In a saucepan combine the rhubarb, remaining 1/3 cup sugar and 1/2 cup water. Bring ot a boil. Reduce heat. Simmer, uncovered until almost tender, about 1 minute, being careful not to break up rhubarb. Remobe from heat. Drain, reserving syrup. Add water to syrup to equal 3/4 cup. Mix cornstarch, dash salt and 2 T. cold water. Add to syrup mixture. cook and stir until thick and bubbly. Cook 1 minute more. Remove glaze from heat. Stir in food coloring. Cool to room temperature. Arrange strawberries and rhubarb on cooled cheesecake. Spoon glaze over the top. Cover and chill. Makes 12 servings.


Rhubarb Coffee Cake

Try this great-tasting coffee cake. Definitely one for all you rhubarb fans out there. Makes 10 servings.

Ingredients:

Vegetable cooking spray
2 cups (500 mL) all-purpose flour
1 cup (250 mL) white sugar
1/3 cup (80 mL) butter or margarine
4 tsp (20 mL) Watkins Baking Powder
1 1/2 tsp (7.5 mL) Watkins Cinnamon
1/2 tsp (2.5 mL) salt
1 egg
1 cup (250 mL) buttermilk
1/4 cup (60 mL) vegetable oil
2 tsp (10 mL) Watkins Vanilla Extract
2 cups (500 mL) chopped fresh or frozen rhubarb (thaw and drain if frozen)
2 Tbsp (30 mL) white sugar
1/4 tsp (1.2 mL) Watkins Cinnamon 

Procedure:

Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 9 in (23 cm) round cake pan. In medium bowl, combine flour, sugar, Baking Powder, Cinnamon, and salt. In large bowl, whisk egg, buttermilk, oil, and Vanilla Extract. Add flour mixture and blend. Stir in rhubarb. Pour batter into pan, spreading evenly.

In small bowl, combine remaining sugar and Cinnamon. Sprinkle evenly over cake. Bake 45-50 minutes or until golden brown. Let cake cool in pan on wire rack 15 minutes. Serve warm, cut into 10 wedges (1 wedge per serving).

Nutrition:

Calories 250, Dietary Fiber 1 g, Saturated Fat 1 g, Carbohydrates 45 g, Fat 6 g, Sodium 270 mg, Cholesterol 22 mg, Protein 4 g


Rhubarb Coffee Cake

Ingredients:

1/2 cup margarine
1 1/2 cups sugar
1 egg
1 cup buttermilk or sour milk
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp salt
2 1/2 cups flour
3 cups Rhubarb, thinly sliced

Topping:  1 cup brown sugar and 1/2 cups nuts (I use walnuts-chopped)

Procedure:

Mix margarine, sugar, egg, milk, baking powder, vanilla, salt, flour until well blended. Stir in the rhubarb. Pour into a 9" X 13" greased pan. Put on topping. Bake at 350 degrees for 45 mins.


Rhubarb Coffee Cake

Ingredients:

Cake: 
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening or butter, softened
1-1/2 cups brown sugar
1 egg
1 cup sour cream
1 teaspoon vanilla
2-1/2 cups fresh rhubarb, cut in chunks 
Topping: 
1/2 cup sugar
1/2 cup chopped nuts
1 teaspoon cinnamon
1 tablespoon melted butter 

Procedure:

Mix flour, soda and salt and set aside. In a large mixing bowl, cream together shortening and brown sugar until fluffy. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla and rhubarb. Spread in greased and floured 9" x 13" pan. Mix together sugar, nuts, cinnamon, and melted butter; sprinkle over top. Bake 350 degrees for 40 to 50 minutes.


Rhubarb Custard Cake

Ingredients:

Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Procedure:

Prepare batter for cake mix according to package directions; turn into greased and floured 9x13" pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream (unwhipped) over the sugar. Bake at 350 for 50-60 minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes 1-18 (depending on how you cut it!!) dee-vine servings.


Rhubarb Dump Cake

Ingredients:

5 cups rhubarb diced
1 cup sugar
1 package white cake mix
3 ounces raspberry gelatin powder
3 cups miniature marshmallows
2 eggs
water as needed for mix

Procedure:

Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve warm with whipped cream.


Rhubarb and Ginger Cake

Among the shelfloads of imported exotics, it's easy to overlook common or garden rhubarb. Yet this highly underrated 'fruit' has much to recommend it. Heather Mairs thinks pink.

Ingredients:

1 1/2 1b or 600 g fresh rhubarb
4 oz or 100 g butter
3 oz or 75 g sugar plus extra for sprinkling
2 free-range eggs
4 oz or 100 g flour
1 tsp or 5 ml ground ginger

For the topping:

3 oz or 75 g butter
4 oz or 100 g flour
2 oz or 50 g sugar
icing sugar to finish 

Procedure:

Preheat the oven to 180C/350F/Gas mark 4. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in/2cm chunks.

Cream the butter and sugar together and when light and fluffy add the eggs one at a time heating well. Fold in the flour and the ground ginger. Spoon the mixture into a greased and lined 8in tin. Cover with the prepared rhubarb and sprinkle with sugar.

Make the topping by rubbing the butter into the flour until it resembles breadcrumbs and stirring in the sugar. Spoon over the rhubarb. Bake for 3/4 hour until firm and springy to the touch. Allow to cool and dust with icing sugar before serving.


Rhubarb Lemon Cake Roll

Ingredients:

For filling

1 pound rhubarb, chopped (about 4 cups)
1/2 cup granulated sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water

For cake

4 large eggs, separated
1/2 cup granulated sugar
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 cup cornstarch
confectioners' sugar for dusting


For lemon syrup

2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water

For lemon glaze

1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

Procedure:

Make filling:

In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purÚe (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.

Make cake:

Preheat oven to 350­F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.

In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.

In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.

Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.

Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.

Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.

Make lemon syrup:

In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.

Assemble cake:

Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.

Make lemon glaze:

In a small bowl stir together sugar and lemon juice to make a pourable glaze.

Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.

Serve cake, sliced crosswise, with white chocolate toasted almond semifreddo (recipe follows).


White Chocolate Toasted Almond Semifreddo (mousse)

Serve with Rhubarb Lemon Cake Roll (above)

Ingredients:

a scant cup sliced almonds (3 1/2 ounces), toasted lightly
1/4 teaspoon salt
1 tablespoon unsalted butter
6 ounces fine-quality white chocolate, chopped
2 large eggs
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups chilled heavy cream 

Procedure:

Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.

In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.

In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.

In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140­F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safety) and remove from heat. Beat in chocolate, vanilla, and almond extract.

In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.

Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with rhubarb lemon cake roll. Serve 6 to 8.


Rhubarb Meringue Torte

Ingredients:

4 Egg whites
1/4 ts Cream of tartar
1 c Sugar
3 1/2 c Rhubarb sauce, thickened*

Procedure:

One day before serving: In medium sized bowl, with electric mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Heat oven to 225F and line two baking sheets with greased aluminum foil. Draw 3, 8 inch circles. Using a pastry bag, with star tip, pipe a border, inside the edge of each circle, on baking sheets. Do not extend beyond the circle. On one circle, pipe a second border inside the first. Divide remaining meringue into centers of circles. With small spatula, spread meringue to fill centers of circles and to touch shell borders. Bake meringues 3-4 hours or until crisp. Turn off oven. Allow meringues to stand in oven several hours or overnight. An hour before serving, place meringue layer with single border on serving plate. Top with one third of chilled rhubarb sauce. Repeat with second single-border meringue and one third of sauce. Top with double-border meringue and remaining sauce. Cover torte carefully and refrigerate until read to serve.


Rhubarb Peekaboo

Ingredients:

1 pound (4 cups) rhubarb
1 cup sugar
1 teaspoon grated lemon rind
1 package white cake mix 

Procedure:

Mix cake as directed on package. Pour batter into greased baking pan, 71/2 inches by 12 inches. Top with diced, unpeeled rhubarb and grated lemon rind. Sprinkle sugar over the top. Bake at 350 degrees for 40 to 45 minutes.

As the Peekaboo bakes, the rhubarb goes to the bottom, forming a sauce and the cake rises to the top. Sprinkle top of cake with powdered sugar. Serve warm with cream.


Rhubarb pudding cake

Ingredients:

The cake

1    Egg, beaten
1 1/2 c  Sugar
2 T  Shortening
1/2 c  Milk
1 1/4 c  Flour
3 1/2 t  Baking powder
1/2 t  Salt

The topping

3 c  Diced Rhubarb
1 c  Sugar (heaping cup)
2 c  Boiling water

Procedure:

Combine cake recipe ingredients, and mix well. Spread in well greased 9x13 pan. (You can use 8-9 inch square pan if you like the cake to be thicker). Combine Topping Ingredients, and pour over cake batter. Bake at 400 degrees for 25 minutes or until cake is golden brown. Note: Even people who say they hate rhubarb like this cake-you don't have to tell them what is in it until after they eat it.


Rhubarb pudding cake

Ingredients:

Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Procedure:

Prepare batter for cake mix according to package directions; turn into greased and floured 9x13S pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream (unwhipped) over the sugar. Bake at 350! for 50-60 minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer. Makes 1-18 (depending on how you cut it!!) dee-vine servings.


Rhubarb Pudding Cake

Ingredients:

4 c. diced rhubarb
1 c. sugar
3/4 c. water
2 Tbl. cornstarch

1/4 c. shortening or butter
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Procedure:

Cook rhubarb, 1 cup sugar and 1/2 cup of water until rhubarb is tender. Dissolve cornstarch in remaining 1/4 cup water and stir into hot rhubarb mixture until it thickens. Keep sauce hot. Cream shortening and 1/2 cup sugar. Beat in egg and vanilla. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture. Pour batter into greased 9x13-inch glass dish. Spoon hot rhubarb sauce over batter. Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar. Serves 6.


Rhubarb Shortcake

Ingredients:

Rhubarb
Sugar
1 1/2 cups biscuit mix
1 TBS sugar
1 TBS grated orange rind
3 TBS melted butter
1/3 cup milk 

Procedure:

Mix 1/4 cup of sugar with every cup of rhubarb cut into 1-inch pieces. Let stand an hour or two to bring out the juices. You don't need to add water. Cook over low heat, covered, just until the rhubarb is a bit tender. This will be only about 10 minutes, depending on the heat. Don't overcook.

Now you have a base for rhubarb cobbler. Make the shortcake recipe on the Bisquick box, or this one:

Mix up biscuit mix, 1 tbs sugar, grated orange rind,  melted butter, cup milk. Drop by spoonfuls onto 4-5 cups of boiling-hot rhubarb in a deep baking dish (reheat if it's cooled--it must be hot so the dough won't be slimy). Sprinkle dough with additional sugar for sparkle. Bake in a 400 oven for 30 minutes.


Rhubarb Sour Cream Cake

Ingredients:

4 Tablespoons Butter
1 1/2 Cups Firmly packed brown sugar
1 Egg
1 Tablespoon Vanilla
2 1/2 Cups Flour
1 Teaspoon Baking soda
1 Teaspoon Salt
1 Cup Sour cream
4 Cups Rhubarb cut into 1/2" pieces
1/2 Cup Sugar
1/2 Teaspoon Nutmeg

Procedure:

Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Sift flour with baking soda and salt. Add to mixture. Fold in sour cream and rhubarb. Spoon into greased 9" X 13" pan. Bake at 350 F for 40 minutes.


Rhubarb Strawberry Coffee Cake

Ingredients:

FILLING:

3 c. fresh or frozen rhubarb
1 (16 oz.) pkg. frozen sliced sweetened strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

CAKE:

3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. butter or margarine
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla

TOPPING:

3/4 c. sugar
1/2 c. flour
1/4 c. butter or margarine

Procedure:

In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries. Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until thickened and bubbly. Cool. In mixing bowl, stir together flour, sugar, baking soda, baking powder and salt. Cut in butter or margarine until it resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to the dry ingredients. Stir to moisten. Spread half the batter in a greased 13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan. Spoon remaining batter in small mounds atop the filling. Combine the sugar and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs over the batter in pan. Bake at 350 degrees for 40 to 45 minutes. Serves 12 to 15.


Rhubarb Swirl Cheesecake

Ingredients:

Crust:

1 box chocolate icebox cookies (Nabisco Famous Chocolate Wafers)
1/2 t cinnamon
1/2 c melted butter or margarine

Filling:

12 oz cream cheese, regular or Kraft's Neufchatel
2 eggs
1/2 C minus 1 T sugar
1 t vanilla
1 c Reduced Rhubarb Sauce (see below)

Sauce:

3 c chopped fresh rhubarb
4 T water
4 T sugar

Procedure:

Crust:

In a bowl, mix together two cups crushed icebox cookies with cinnamon and butter until thoroughly blended. Press into a buttered nine-inch pie pan, covering bottom and sides and bringing crumbs up evenly to the rim. Chill in the refrigerator before filling.

Preheat oven to 350­F.

Filling:

With a mixer, beat cream cheese, eggs, sugar and vanilla together until smooth and creamy. Pour into prepared crust. Gently place dollops of rhubarb sauce on top of the mixture, and swirl into the cheese mixture with a table knife. Bake for 20 to 25 minutes, or until the outer edge is firm but the center is not quite set. Cool, then chill at least six hours before serving.

Sauce:

Combine rhubarb, water and sugar in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until rhubarb softens and breaks down. Uncover, cook (stirring occasionally) until sauce is reduced to one cup. Chill.


Rhubarb Upside-Down Cake

Ingredients:

TOPPING:

1/4 cup margarine (I use no sodium / no cholesteral)
1 cup brown sugar
4-6 stalks rhubarb

CAKE BATTER:

1 cup all purpose flour
3/4 cup white sugar
1/4 cup oil
1/2 cup skim milk
1-1/2 teaspoons baking powder
2 egg whites (unbeaten)
1/2 teaspoon vanilla extract

Procedure:

Cut fresh rhubarb into approximately 1/2 inch long pieces (extra cut rhubarb can be frozen - just put it in a plastic bag).

Pre-heat oven to 350 F. In an eight inch square cake pan: melt 1/2 stick margarine - This can be done in the oven while pre-heating it.

Brush the sides of the pan with the melted margarine so the cake will not stick.

Coat the bottom of the pan with 1/4 inch layer of brown sugar (about 1 cup).

Cover the layer of brown sugar with the 1/2 inch pieces of rhubarb. Cover the entire bottom of the pan - (I prefer to place the pieces so the cut sides are face up and down).

Mix cake batter: combine the flour and sugar then add the oil and 1/4 cup of the milk. Stir until the flour is damp - then beat for one minute. Stir in the baking powder, the remaining milk, the unbeaten egg whites, and the vanilla. Beat for two minutes. Pour over the rhubarb in the cake pan.

Bake at 350 F for 35-40 minutes (making sure a cake tester comes out clean. The center section will be the last to cook.)

Remove from oven, cool slightly, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate. (If you have never removed an upside-down cake before it can be a little unnerving. You are dealing with hot melted s gar. So, place the serving plate upside-down on the cake - grasp the cake pan and plate together - hold this at arms length while you quickly invert it.


Rhubarb Upside-Down Cake

Ingredients:

3 c. fresh rhubarb in 1 inch pieces
10 lg. marshmallows, halved
1 3/4 c. sugar
2 eggs
1/2 c. shortening
3 t. baking powder
1/2 c. milk
1 3/4 c. flour

Procedure:

Arrange rhubarb in a greased 10-inch skillet. Add marshmallows and 3/4 c. sugar. Cream shortening and remaining sugar. Beat in eggs one at a time. Mix dry ingredients together and add alternatively with milk. Pour over rhubarb. Bake in grease skillet 40-50 minutes at 350 degrees. Cool 5 minutes. Loosen edges and invert on serving plate.


Judith's Strange Upside-down Rhubarb Cake-like Thing

Ingredients:

3 cups of rhubarb (cut into 1 inch pieces) 
Topping:
1 cup sugar
1 tsp or more cinnamon
grated rind and juice of 1 lemon
1 tablespoon flour
3 tablespoons melted butter 
Batter:
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
 1 tablespoon melted butter
 1/2 cup milk 

Procedure:

Preheat oven to 425F­. Thoroughly grease 8" casserole dish and cover with

Place rhubarb in dish. Sprinkle with topping ingredients (topping goes on before batter, its an upside down cake). No need to mix them first.

Prepare the following batter by mixing the batter ingredients. Beat the batter and pour it over rhubarb in pan. Bake 30 minutes. Reverse onto plate.


Rhubarber Kuchin (rhubarb cake)

Ingredients:

1 1/2 to 2 pounds rhubarb, cut unto 1/2"pieces
confectioner's sugar

Dough:

1/2 cup butter, softened
1 3/4 cups flour
2/3 cup sugar
2 teaspoons baking soda
2 eggs
2 tablespoons milk
1/4 teaspoon lemon extract

Struesel:

1 cup flour 6 tablespoons butter, softened 1/2 cup sugar 1/2 teaspoon vanilla

Procedure:

Combine struesel ingredients and work with hands until crumbly. Cream butter, sugar and eggs; add lemon. Sift flour and baking powder; add alternately with milk. Pour into 2 greased 9" cake pans and spread dough with spoon. Top with rhubarb and then with struesel. Bake at 350F 40-45 minutes. Sprinkle with confectioner's sugar.


River Road Rhubarb Cake

Ingredients:

50.00 mL butter or margarine
175.00 mL brown sugar
1.00 egg
2.00 mL vanilla
250.00 mL all-purpose flour
2.00 mL baking soda
2.00 mL salt
100.00 mL sour milk or buttermilk
375.00 mL fresh rhubarb or frozen rhubarb, thawed
15.00 mL flour
25.00 mL sugar
2.00 mL cinnamon
0.00 buttermilk (how much?) 

Procedure:

Cream butter or margarine and brown sugar; add egg and vanilla and mix well. Combine 250 mL flour, baking soda and salt; add alternately with sour milk or buttermilk. Combine rhubarb with 15 mL flour; add to batter. Pour into greased 1.5 L round cake pan (23 cm). Combine sugar and cinnamon. Sprinkle over batter. Bake at 180­C until skewer inserted in center comes out clean (30 to 40 min). Makes 1 cake.


Strawberry Rhubarb Cheesecake

Ingredients:

CRUST:

3/4 C. margarine, softened
1/3 C. brown sugar, packed
1 1/2 C. flour
1/2 C. pecans, chopped

FILLING:

2 (8 oz.) pkg. cream cheese, softened
2 eggs
3/4 C. sugar
2 tsp. vanilla


TOPPING:

3 C. rhubarb, fresh or frozen, coarsely chopped
1 C. sliced fresh strawberries
1 C. sugar
1/4 C. water
4 tsp. cornstarch

Procedure:

CRUST:

Combine margarine, brown sugar, flour and pecans. Press on bottom of lightly greased 9 x 13" pan. Bake at 375 degrees for 10 - 12 min., until lightly browned.

FILLING:

Beat filling ingredients together until smooth. Pour over baked crust. Return to oven and bake 20 min., until filling is set. Cool slightly.

TOPPING:

In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly. Whisk together water and cornstarch; add mixture to rhubarb. Cook another 2 - 3 minutes until mixture thickens. Cool slightly. Spread over baked cheesecake. Refrigerate 8 hours or overnight. Cut into squares.

Makes about 12 - 16 servings.


Strawberry Rhubarb Coffee Cake

Ingredients:

Filling:

3 c Sliced fresh or frozen rhubarb, 1 inch pieces
1 Qt. Fresh strawberries, mashed
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch

Cake:

3 c All-purpose flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine, cut into pieces
1 1/2 c Buttermilk
2 Eggs
1 ts Vanilla extract


Topping:

1/4 c Butter or margarine
3/4 c All-purpose flour
3/4 c Sugar

Procedure:

Filling:

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling.

Topping:

Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings.


Tom Famous Rhubarb Cake

Ingredients:

1-1/4 cups sugar
1/2 cup vegetable shortening
2 eggs
1/2 cup milk
1 cup wheat flour
1 cup rye flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/2 tsp. allspice
2 cups rhubarb, sliced

Topping:

1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup coarsely chopped nuts

Procedure:

Cream sugar, shortening and eggs. Add milk. Sift flour, measure and add soda, spices and salt. Mix well. Stir in rhubarb. Pour into 8"x11" pan and sprinkle with topping mixture.

Bake in preheated 350­ oven for 30-35 minutes.


Yogurt Rhubarb Cake

Ingredients:

2 tablespoons butter, or margarine
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup flour
1 teaspoon cinnamon
1 cup whole wheat flour
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton cherry-vanilla yogurt, 8 oz
3 tablespoons milk
1 cup brown sugar, packed
1/2 cup butter, or margarine
2 eggs
1 teaspoon vanilla
2 1/2 cups fresh or frozen rhubarb, (thawed) chopped 

Procedure:

In a small bowl, combine first 5 ingredients, and set aside for topping.

In a medium mixing bowl, stir together the flours, baking powder, cinnamon, baking soda and salt. Set aside.

Combine yogurt and milk. In a large mixing bowl, beat together brown sugar and butter. Add eggs and vanilla. Beat until fluffy. To this mixture, alternately add the 2-flour mixture and the yogurt mixture, beating until well blended. Fold in the rhubarb. Pour batter into a greased and floured 9x13-inch baking dish or pan. Sprinkle topping over batter. Bake at 350­F for 45 to 50 minutes, or until done. Serve warm or cool.



Page | by Dr. Radut