Best 6 Rhubarb Spice Cake Recipes
Welcome to the delightful world of rhubarb spice cake, a culinary symphony of sweet and tangy flavors. This classic dessert has been enjoyed for generations, captivating taste buds with its tender crumb, vibrant color, and aromatic spices. Rhubarb, the star of the show, lends a unique tartness that perfectly complements the warmth of cinnamon, nutmeg, and ginger. Whether you're a seasoned baker or just starting your kitchen adventures, this article will guide you through the process of creating a perfect rhubarb spice cake that will leave your loved ones craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB SPICE CAKE WITH LEMON SAUCE
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Provided by PRICKLY PEAR
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
- To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
- Serve slices of cake with the warm lemon sauce.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g
COCONUT-RHUBARB SPICE CAKE
Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb., Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 270 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 153mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB SPICE CAKE
These delicious spice cakes served with sweetened whipped cream are perfect for an anytime dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 0 g
RHUBARB SPICE CAKE
I adapted this from another recipe to try to use more of the rhubarb in my garden. It has a really good sweet-tart taste.
Provided by mama cocina
Categories Dessert
Time 1h5m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- To make rhubarb sauce, place about 4 cups chopped rhubarb in a saucepan with 1/4 cup water and 1/2 cup sugar. Bring to boil, then simmer until cooked down to an applesauce consistency. Let cool.
- In a large bowl, combine all dry ingredients.
- Add remaining ingredients. Mix on low speed until all ingredients are blended, then mix on medium speed for 3 minutes.
- Pour batter into greased and floured 8x11 pan (or two 8 inch round pans).
- Bake in 350 oven for 35-40 minutes (5-10 minutes less for round pans).
- Let cool in pan for 10 minutes, then remove to racks and let cool completely.
- If desired, frost with cream cheese frosting or whipped cream.
RHUBARB SPICE CAKE RECIPE - (4/5)
Provided by winefoot
Number Of Ingredients 10
Steps:
- Heat oven to 356°F (180°C) fan 160C/gas 4 and put the kettle on. Butter and line a deep 7.5-inch (20cm) square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 1 cup (200ml )boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb. Pour the mixture into the tin and bake for 50 to 60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 minutes, then turn out and cool on a wire rack. Dust with icing sugar.
RHUBARB SPICE CAKE
It's almost rhubarb time, and we love anything made with rhubarb! This is a spice cake that is so great with ice-cream or lightly sweetened whipped cream!
Provided by Cindy Olson
Categories Cakes
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350. Grease and lightly flour 9x13 pan.
- 2. In large bowl, beat flour, 1 1/4 C of the sugar and remaining ingrediwnts EXCEPT rhubarb, nuts and reserved 1/4 C sugar. Mix on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Stir in rhubarb. Pour into prepared pan. Sprinkle with nuts and remaining 1/4 C sugar.
- 3. Bake 45-50 minutes, cool completely... serve with vanila ice-cream or sweetened whipped cream.
Tips:
- Choose the Right Rhubarb: Select firm, deep red rhubarb stalks with minimal blemishes. Avoid stalks that are wilted, bruised, or have excessive pith.
- Prepare the Rhubarb Properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into small pieces, about 1-inch in length.
- Measure Ingredients Accurately: Baking is a precise process, so it's important to measure your ingredients accurately. Use measuring cups and spoons that are specifically designed for cooking.
- Cream the Butter and Sugar Together: This step helps to incorporate air into the mixture, resulting in a light and fluffy cake. Make sure to cream the butter and sugar until it is pale and fluffy.
- Add the Eggs One at a Time: This helps to prevent the batter from curdling. Beat each egg into the mixture until it is well combined before adding the next one.
- Fold in the Dry Ingredients: Use a spatula to gently fold in the dry ingredients until they are just combined. Overmixing can result in a tough cake.
- Bake the Cake Properly: Preheat your oven to the correct temperature before baking the cake. Bake the cake until a toothpick inserted into the center comes out clean.
Conclusion:
The recipes in this article provide a variety of delicious ways to enjoy rhubarb spice cake. Whether you prefer a classic recipe or something with a twist, there's a recipe here for everyone. With its sweet and tangy flavor, rhubarb spice cake is a perfect dessert for any occasion. So next time you have some rhubarb on hand, be sure to give one of these recipes a try.
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