Best Rhubarb Daisy Cake Recipes
OMA'S RHUBARB CAKE
Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
Provided by Alea
Categories Desserts Cakes Yellow Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 57.7 g, Cholesterol 49.6 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.2 g, Sodium 252.5 mg, Sugar 38 g
RHUBARB CAKE I
Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
Provided by Barb Oke
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 13
Steps:
- In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
- Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 179.2 mg, Sugar 29.4 g
RHUBARB DAISY CAKE
Jamie Oliver This dish was created by my mum, Sally Oliver, on the occasion of the birth of her second granddaughter, Daisy Boo Oliver. Be sure the rhubarb you use is nice and juicy, and lay it, pretty side down, over the syrup so it looks nice when you take the cake out of the pan.
Provided by Chris Styler
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375°F. Split the vanilla bean in half lengthwise and scrape out the seeds.
- 2. Grease a 12-inch, high-sided, ovenproof, nonstick frying pan with butter. Spoon the golden syrup (and about 1 tablespoon of the syrup from the ginger if you like) into the bottom. Stir in the chopped ginger, lemon zest, and vanilla seeds.
- 3. Cut the rhubarb into 3-inch pieces. Take one-third of the slices and cut them into small pieces, then make a circle with them in the center of the pan over the syrup. Arrange the rest of the rhubarb slices on the syrup like the petals in a daisy. Lay the fruit on the syrup nice side down (think how it will look upside down). Sprinkle with the 2 tablespoons of sugar.
- 4. Mix together the butter, 1/2 cup of sugar, flour, eggs, and milk if you want. Spoon the mixture over the fruit and level the top as best you can. It doesn't matter if there is some fruit showing through, although do try to get it as evenly distributed as possible. It is important to use really juicy fruit.
- 5. Cook for 40 minutes. It goes a lovely color. Let sit for 10 minutes before turning out. (I have cooked mine 1 or 2 hours in advance and stuck it in the warming oven just before serving.) Serve with whatever you like. (I use crème fraîche and fromage frais mixed with the zest of an orange.)
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