Best Marijanes Rhubarb Cake Recipes

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MARYANN'S UPSIDE DOWN RHUBARB CAKE



Maryann's Upside Down Rhubarb Cake image

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

1 (18.25 ounce) package moist yellow cake mix
2 cups diced rhubarb
1 ¼ cups white sugar
½ pint whipping cream

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



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.

RHUBARB CAKE



Rhubarb Cake image

I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.

Provided by Kim Vore

Categories     Fruit Desserts

Time 1h25m

Number Of Ingredients 12

1 c milk
1 Tbsp vinegar
1 1/2 c brown sugar
1/2 c butter
1 egg
1 tsp baking soda
2 c flour
1 tsp vanilla
2 c raw rhubarb (cut into chunks)
TOPPING
1/3 c sugar
1/2 tsp cinnamon

Steps:

  • 1. First, mix milk with vinegar and set aside.
  • 2. Next, blend brown sugar, butter and egg.
  • 3. Add and stir baking soda into the milk/vinegar mixture.
  • 4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
  • 5. Next, add flour and vanilla and mix well.
  • 6. Then add the Rhubarb chunks.
  • 7. Pour batter into well-greased 9x13 pan.
  • 8. Mix up the topping ingredients and sprinkle on top of the cake batter.
  • 9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

RHUBARB, MARZIPAN & CITRUS CAKE



Rhubarb, marzipan & citrus cake image

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

300g softened butter , plus a little for the tin
400g thin-stemmed rhubarb , cut into thick pieces
350g golden caster sugar
½ orange , zested
1/2 lemon , zested
3 large eggs
200g self-raising flour
50g fine polenta
50g ground almonds
1 tsp baking powder
100g marzipan , chopped into small chunks

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

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