Best Buttermilk Rhubarb Bundt Cake With Sauce Recipes

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RHUBARB BUNDT CAKE



Rhubarb Bundt Cake image

A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.

Provided by Kim

Categories     Rhubarb Recipes

Time 2h10m

Yield 12

Number Of Ingredients 15

2 ½ cups finely chopped rhubarb
½ cup white sugar
1 pinch salt
1 teaspoon lemon juice
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup vegetable oil
1 ¾ cups white sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ½ cups buttermilk, at room temperature

Steps:

  • Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
  • Whisk flour, baking powder, salt, and baking soda together in a small bowl.
  • Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
  • Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
  • Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg

OLD-FASHIONED RHUBARB CAKE



Old-Fashioned Rhubarb Cake image

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

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract

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.

SPECIAL RHUBARB CAKE



Special Rhubarb Cake image

Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce.

Provided by amr81988

Categories     Desserts     Cakes

Time 1h

Yield 12

Number Of Ingredients 16

2 tablespoons butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 cups diced fresh rhubarb
2 tablespoons melted butter
¼ cup all-purpose flour
¼ cup white sugar
½ cup butter
¾ cup brown sugar
½ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
  • Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
  • Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
  • Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.

Nutrition Facts : Calories 356 calories, Carbohydrate 50 g, Cholesterol 60.4 mg, Fat 16 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 9.9 g, Sodium 306.6 mg, Sugar 31 g

LEMON BUTTERMILK RHUBARB BUNDT CAKE



Lemon Buttermilk Rhubarb Bundt Cake image

Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups sugar
1 lemon, zest of
3 eggs
1/2 teaspoon lemon oil
3/4 cup buttermilk
1 lb rhubarb, trimmed and very thinly sliced (3 cups or 12 oz. prepped)
2 cups sifted powdered sugar, more if needed
1 lemon, juice of
1 tablespoon soft unsalted butter

Steps:

  • Preheat oven to 350°.
  • Butter a 10-cup Bundt pan.
  • Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
  • Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
  • Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
  • Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
  • Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
  • Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
  • Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
  • Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
  • Glaze-whisk the powdered sugar, lemon juice, and butter together.
  • The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
  • Spread glaze over the cake as soon as you remove the cake from the pan.
  • Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

BUTTERMILK RHUBARB BUNDT CAKE WITH SAUCE



Buttermilk Rhubarb Bundt Cake With Sauce image

You don't have to buy buttermilk for this recipe. You can make your own. You can substitute honey for sugar and regular flour for rice flour if desired. I have included sauce recipe. If you serve cake with vanilla ice cream, no sauce needed. Rhubarb is so versatile. I love it!

Provided by Montana Heart Song

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour or 2 cups rice flour
2 teaspoons baking soda
1 teaspoon allspice
1 teaspoon salt
1 cup sugar or 1 cup honey
1/2 cup Crisco shortening
3 teaspoons white vinegar
2 cups milk
2 large eggs, beaten
4 drops red food coloring
2 teaspoons vanilla
4 cups cut fresh rhubarb (cut in 2 inch pieces) or 4 cups frozen rhubarb, thawed (cut in 2 inch pieces)
Pam cooking spray

Steps:

  • Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
  • In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
  • Add Crisco and cut in so mixture resembles crumbs.
  • Now fold in honey. Do not use both sugar and honey.
  • Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
  • Add food coloring and vanilla.
  • In large mixing bowl, add egg milk mixture.
  • Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
  • Preheat oven 350°F.
  • Spray Pam into large Bundt pan.
  • Spoon cake batter in the pan.
  • Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
  • Cool ten minutes and invert on serving dish.
  • Sauce:.
  • 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
  • In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
  • Serve with cake if desired.
  • This cake freezes very well, double wrapped.

Nutrition Facts : Calories 265, Fat 11.1, SaturatedFat 3.4, Cholesterol 36.7, Sodium 437.8, Carbohydrate 36.6, Fiber 1.3, Sugar 17.3, Protein 4.9

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