Tag: rhubarb

Cakes

Norwegian Rhubarb Cake(s)

cathysmahaLeave a comment

Each year I like to try new recipes for my rhubarb harvest. I tried two version of this cake and had mixed results. The first recipe baked beautifully. Unfortunately, my family does not like the texture of rhubarb and it was a bust with the grandkids. Next time, I would add all of the rhubarb to the batter and blend with the immersion blender.

Cake 2 was not a beauty. I was almost embarrassed to serve it but the grandkids loved it and begged for more. Did I do something wrong with this recipe? After reviewing the ingredients and instructions, I couldn’t find a error but who knows!

I’d be interested to know if there is yet another Norwegian Rhubarb Cake recipe that I should try? Let me know if you have one!

Norwegian Rhubarb Cake 1

Recipe from Ramshacklepantry

INGREDIENTS:
  • 2/3 cup sugar
  • 3 eggs, separated
  • 1/2 cup vegetable or neutral oil
  • 1/4 cup milk
  • 3 cups rhubarb, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon shortening
  • 1/3 cup sugar
  • 1/3 cup butter, chopped
  • powdered sugar to top (optional)
DIRECTIONS:
  1. Preheat oven to 350° Fahrenheit
  2. In stand mixer, whip egg whites to firm peaks
  3. In separate large bowl, mix egg yolks, oil, milk, and mix with whisk.
  4. Add in 1 ½ cups of chopped rhubarb to the batter.
  5. Using an immersion blender, blend the rhubarb and batter mixture until incorporated into liquid. 
  6. Whisk in sugar, baking powder, and salt.
  7. Add flour ¼ cups at a time and mix well. 
  8. Fold in egg whites and gently mix.
  9. Place a sheet of parchment paper in the bottom of your spring pan if yours tends to leak. This helps seal the spring pan. (optional)
  10. Lightly coat cake spring with shortening
  11. Pour batter into springform container
  12. Add rhubarb uniformly and allow to sit on top.
  13. Sprinkle sugar over the top evenly
  14. Evenly spread butter over top. 
  15. Bake 45 minutes
  16. Use a toothpick and place directly in center. If it comes out clean, remove. If not, bake for 5 more minutes and try again. Repeat until done
  17. Once done, cool for at least two hours
  18. Sprinkle with powdered sugar and serve.

Norwegian Rhubarb Cake 2

Recipe from RecipesInspire

INGREDIENTS:
  • 2 cups chopped rhubarb
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • For the topping:
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
DIRECTIONS:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.

2. Cream together the softened butter and sugar in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition, then stir in the vanilla extract.

3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until everything is just combined.

4. Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.

5. Pour the batter into the prepared pan, smoothing the top with a spatula. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle over the top of the batter.

6. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden brown. Let the cake cool before slicing and serving.

This rhubarb cake is a simple, nostalgic treat that’s perfect for any spring gathering. For a richer, extra-moist version, you can replace the milk with sour cream or yogurt!

Desserts

Rhubarb Pudding Bars

cathysmahaLeave a comment

Rhubarb recipes are always on my search list and this recipe didn’t disappoint. Although the photo in the original recipe showed a crumble top, the recipe calls for whipped cream. I followed the original recipe and was very happy with the results. I first served this to my two grandsons and expected a ‘yuck’ when they saw the fruit filling, but no! They both thought it was yummy and asked for seconds.

It would be fun to play with this recipe and use cherry filling instead of the rhubarb, or any other fruit. It’s a refreshing dessert for the warm spring and summer months.

Rhubarb Pudding Bars

INGREDIENTS:
  • For the Crust:
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, cold and cubed
  • For the Filling:
    • 3 cups chopped fresh rhubarb
    • 1 1/2 cups granulated sugar
    • 1/4 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp vanilla extract
  • For the Pudding Layer:
    • 1 package (3.4 oz) instant vanilla pudding mix
    • 2 cups cold milk
  • For the Topping:
    • 1 cup heavy cream
    • 2 tbsp powdered sugar
    • 1/2 tsp vanilla extract
DIRECTIONS:
  1. For the Crust: Preheat over to 350 degrees F. Line a 9×13 inch baking dish with parchment paper. (Fork-Lore Note: Next time I would butter the baking dish instead of fighting the parchment paper to cut and serve.) In a medium bowl combine 1 cup flour and 1/4 cup granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish. Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
  2. For the Filling: In a large bowl, mix together the chopped rhubarb, 1 1/2 cups granulated sugar, 1/4 cup flour, eggs and 1/2 tsp vanilla extract until well combined. Pour the rhubarb mixture over the cooled crust. Return to the oven and bake for 35-40 minutes, or until the filling is set. Let cool completely.
  3. For the Pudding Layer: In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken. Spread the pudding layer over the cooled rhubarb layer. Refrigerate until set, about 1 hour.
  4. For the Topping: In a large bowl, beat the heavy cream, powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.

Recipe from Eva Recipes

Breakfast · Cakes · Vegetarian

Rhubarb Breakfast Cake

cathysmahaLeave a comment

Rhubarb dishes bring back wonderful memories of my Mother’s baking and cooking. My first harvest of rhubarb inspired me to try new recipes. This breakfast cake is delicious and could easily be made with other fruit as well. After eating the cake, my daughter and I agreed that you could make and skip the fruit..it’s that good!

Rhubarb Breakfast Cake

INGREDIENTS:
  • 1/2 cup half and half, cream, or buttermilk
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar plus 2 tsp for sprinkling
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb
DIRECTIONS:
  1. Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

Recipe from theviewatgreatisland.com

Desserts

Rhubarb Strawberry Crumble Bars

cathysmahaLeave a comment

My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine