Best Freds Rhubarb Cake With Honey And Pecans Recipes

RHUBARB PECAN CAKE

Steps:

• Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
• In a bowl, combine flour, baking soda, and salt; set aside.
• In a small dish, combine cinnamon, cardamom, and 3 teaspoons sugar; set aside.
• In another bowl, beat the white sugar, brown sugar, and butter until fluffy; beat in the egg.
• Add flour mixture and blend thoroughly.
• Add in buttermilk and vanilla; mix just until blended.
• Stir in the rhubarb and nuts.
• Place half the batter in the pan and smooth out the surface.
• Sprinkle it with half the sugar mixture; pour the remaining batter in the pan and sprinkle with the remaining sugar mixture.
• Bake for 45-50 minutes, or until a pick comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
• Only needs a light dusting of powdered sugar as a topping.

HONEY-RHUBARB CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove pan from oven; turn pan so butter evenly coats bottom of pan. Spread rhubarb evenly in pan. Drizzle with honey and granulated sugar.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over rhubarb mixture.
• Bake 38 to 46 minutes (40 to 50 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool at least 30 minutes to serve warm, or cool completely, about 1 hour.
• In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Serve warm cake with a dollop of whipped cream, or frost completely cooled cake with whipped cream. Store loosely covered in refrigerator.

RHUBARB CAKE WITH HONEY

Steps:

• Heat oven to 350°F Butter 8-inch baking dish or casserole; set aside.
• In large bowl, combine flour, baking powder, baking soda and salt. Add honey, egg and sour cream, and stir well. Stir in rhubarb.
• Pour batter into prepared dish.
• In small bowl, mix together turbinado sugar, cinnamon and butter. Sprinkle over batter in pan, filling in any bare spots with additional turbinado sugar.
• Bake for 35 minutes, or until toothpick inserted in center comes out clean. Cool completely and serve with cream or ice cream. Yields 6 servings.

RHUBARB CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix chopped rhubarb with 1/2 cup sugar; set aside. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl, cream together 1/2 cup butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Fold in the rhubarb mixture. Stir in the coconut and chopped almonds. Pour batter into prepared pan.
• To make streusel topping: In a small bowl, combine 4 tablespoons flour and 4 tablespoons brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of cake.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.