How to make Dutch Rhubarb Cake
This Rabarber Vlaai - Dutch Rhubarb Cake recipe is the perfect spring cake you can whip up for a fuss free dish that utilizes seasonal rhubarb and lets it shine!
Recipe by Roamingtaste
Serves 12
Ingredients:
Rhubarb
500 grams / 4 stalks rhubarb, ends removed and sliced into 1/2 inch pieces
20 grams / 2 tablespoons custard powder
50 grams / 1/4 cup superfine/caster sugar
Cake
100 grams / 1/2 cup superfine/caster sugar
150 grams / 1 cup - 1 tablespoon plain flour
75 grams / 2.65 ounces butter
2 eggs, room temperature and separated
20 grams / 2 tablespoons fine semolina
Directions:
Rhubarb
- Preheat your oven to 180C/350F and greaseproof a cake tin.
- Toss the rhubarb, sugar and custard powder into a bowl and stir to coat evenly. Set aside.
Cake
- Place 50 grams / 1/4 cup sugar, flour, butter and egg yolks into a bowl and beat on low until a dough has formed.
- Press into the base of your cake tin evenly around the base and sides.
- Sprinkle the semolina over the dough evenly.
- Spoon the rhubarb mixture on top, nice and evenly.
- Place in the oven to bake for 30 minutes.
- Meanwhile, place the egg whites in a clean and dry bowl with the remaining 50 grams / 1/4 cup sugar and whip until stiff.
- Remove the cake from the oven and spread the whipped egg whites on top.
- Return to the oven until lightly golden, approximately 5 minutes.
- Remove and allow to cool fully.
- Slice up and serve.
- Dig in!
Recipe can be found at
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Rhubarb Pudding Cake - Rhubarb Cobbler Recipe
Rhubarb Pudding Cake - Rhubarb Cobbler Recipe
Welcome Friends! It is late spring early summer which means there is a lot of rhubarb out in the garden so today I'm going to make a recipe that is essentially a rhubarb compote on the bottom with a thin Airy cake on top
Ingredients:
375 mL (1½ cups) sugar
30 mL (2 Tbsp) minute tapioca
750g (6 cups) chopped rhubarb
310 mL (1 ¼ cups) all-purpose flour
5 mL (1 tsp) baking powder
125 mL (½ cup / 115 g) unsalted butter, softened
175 mL (¾ cup) sugar
30 mL (2 Tbsp) lemon juice
Zest of one lemon
2 eggs
75 mL (1/3 cup) milk
Method:
Preheat oven to 180ºC (350ºF)
In a large pot, combine rhubarb, sugar and tapioca.
Bring to a boil, stirring constantly, then reduce to a simmer for 3-5 minutes.
Pour the rhubarb filling into an 8X8 baking dish, set aside.
Combine the flour and baking powder.
Cream the butter and sugar until light and fluffy.
Add the eggs, and beat until smooth.
Zest in the lemon, squeeze in the juice and continue beating.
Stir in the dry ingredients alternately with the milk.
Spoon the batter over the rhubarb filling.
Bake for 1 hour 25 minutes or until a tester inserted in the centre of the cake comes out clean.
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Quick Rhubarb Cake
A simple one-bowl cake sprinkled with fresh rhubarb and sugar. One of the most popular recipes on TheSeasideBaker.com. For full recipe-
The Best Old Fashioned Rhubarb Cake
Hi Everyone.
Today we will be making one of my favorite cakes. It's super easy and is so good. While the cake is baking I will be sharing a little peek on how the garden is growing.
Thanks for watching.
❤️ Stephanie
Old Fashioned Rhubarb Cake
2 eggs
1 ¼ cup sugar
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 cups flour
3 cups diced rhubarb
Topping
¾ cup brown sugar pressed firm
¾ cup flour
1 cup rolled oats
½ cup soften salted butter
¼ teaspoon cinnamon
Preheat the oven to 350 degrees and grease a 9x13 baking dish. For the batter: In a mixer combine all wet ingredients to the sugar and blend. Then add all the dry ingredients and combine. Fold in the rhubarb. Pour into a baking dish. For the topping add all ingredients into a bowl and with your hands mix ingredients into a crumble. About pea size. Layer onto dough and bake for 45 minutes or until the topping is golden brown and the knife comes out almost clean.
Let’s make rhubarb coffee cake #shorts
When rhubarb is in season and I have too much on hand, I make my favorite rhubarb coffee cake recipe! Happy spring!
You can print the recipe here:
INGREDIENTS
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9x9 baking dish and set aside.
- In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 1/4 cups of the mixture and set aside.
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 45-60 minutes. Remove from oven and cool 15 minutes before serving.
#rhubarb #coffeecake #baking #recipe
Rachel's Rhubarb Cake
Rachel's Rhubarb Cake Recipe:
Topping
- 1 Cup Sugar
- 1/4 Cup Flour
-1/2 tsp Cinnamon
-1/4 Cup Margarine
Batter
- 2 Eggs, beaten
- 1 Cup Sugar
- 3/4 Cups Sour Cream
- 1/4 Cup Milk
- 1 tsp Vanilla
- 2 Cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 Cups Rhubarb, Chopped
Bake: 350°F
- 40 Minutes
(the printable version on our website will be available shortly!)
With rhubarb ready to harvest, why not turn some of that into a delicious cake? In this video, Rachel Davison will share with you one of the many recipes that have been passed down through the family!
We hope you’re hungry, because this Rhubarb cake is a quick and tasty treat to make and share with your family!
Want more recipes? Check out our playlist for all kinds of dinners, desserts, and more!:
Don’t have any rhubarb? Don’t worry! Come visit us at Davison Orchards in Vernon BC for fresh produce, family fun, and more! Social Media Facebook: Instagram: