Embark on a culinary adventure as we unveil the secrets behind the perfect Marijane's Rhubarb Cake. This delectable treat, with its vibrant pink hue and tantalizing aroma, is a true masterpiece that will tantalize your taste buds. With its combination of tangy rhubarb, sweet cake batter, and a hint of spice, this cake is sure to become a favorite in your kitchen. Whether you're a seasoned baker or just starting, this article will guide you through the process of creating this delightful dessert. Discover the perfect balance of flavors, the secrets to achieving that perfect golden crust, and the little touches that elevate this cake from ordinary to extraordinary.
Here are our top 5 tried and tested recipes!
MARIJANE'S RHUBARB CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a liquid measuring cup, combine buttermilk and vanilla; set aside.
- In the bowl of an electric mixer or using a handheld mixer, beat butter with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and beat to combine. Add the flour mixture, alternating with the buttermilk mixture, and starting and ending with the flour mixture. Stir in rhubarb.
- Spread batter evenly into prepared baking dish. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar evenly over batter. Bake until a cake tester inserted in center of cake comes out clean, about 35 minutes.
- Let cool on a wire rack in pan for 30 minutes before serving.
RHUBARB CAKE I
Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
Provided by Barb Oke
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g
MARYANN'S UPSIDE DOWN RHUBARB CAKE
A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!
Provided by TUGGLY
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
- In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
- Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 56 g, Cholesterol 28 mg, Fat 12.4 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 291.4 mg, Sugar 39.7 g
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB, MARZIPAN & CITRUS CAKE
This rhubarb sponge with orange and lemon zest can be served warm with a dollop of crème fraîche or cool as a cake - a spring dessert or afternoon tea treat
Provided by Cassie Best
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment. Toss the rhubarb in 50g sugar and set aside to macerate for 20 mins.
- Tip the butter, remaining sugar and zests into a large bowl. Beat with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, polenta, almonds, baking powder and a good pinch of salt, and mix until just combined. Fold through half the rhubarb (reserving the rest for the top), plus any juices, and the marzipan.
- Scrape the mixture into the tin. Smooth the surface up to the edges and top with the remaining rhubarb. Bake for 45-50 mins until risen and golden, and a skewer inserted in the centre of the cake comes out clean. If there is any wet mixture, return it to the oven for 5 mins, then check again. Cool in the tin for 10 mins, then serve warm with crème fraîche, or cool completely to serve as a cake. Will keep in an airtight container for three days.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
Tips:
- Use fresh or frozen rhubarb: Fresh rhubarb is best, but frozen rhubarb can also be used. If using frozen rhubarb, thaw it completely before using.
- Cut the rhubarb into small pieces: This will help it cook evenly.
- Don't overcook the rhubarb: Overcooked rhubarb will become mushy.
- Use a variety of spices: Cinnamon, nutmeg, and ginger are all good choices for spicing up rhubarb cake.
- Add a streusel topping: A streusel topping adds a delicious crunch to rhubarb cake.
- Serve warm or cold: Rhubarb cake can be served warm or cold. It's also delicious with a scoop of vanilla ice cream.
Conclusion:
Rhubarb cake is a delicious and easy-to-make dessert that's perfect for any occasion. With its sweet and tart flavor, rhubarb cake is sure to be a hit with everyone. So next time you're looking for a tasty treat, give rhubarb cake a try!
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