RHUBARB CAKE WITH BUTTER SAUCE RECIPES
SPECIAL RHUBARB CAKE RECIPE: HOW TO MAKE IT
A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.
Nutrition Facts : Calories 463 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 451mg sodium, CarbohydrateContent 72g carbohydrate (47g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
RHUBARB GOOEY BUTTER CAKE BARS RECIPE - BETTYCROCKER.COM
A riff on the classic gooey butter cake, these custardy dessert bars (made easy with Betty Crocker™ yellow cake mix!) are filled with chopped rhubarb. If you only have fresh rhubarb on hand, or it’s not in season and frozen is available, this recipe can work equally well with whichever you have on hand. Serve with a scoop of vanilla ice cream, or top with a from-scratch sweetened whipped cream for an added level of deliciousness! It’s a great potluck treat and travels well.
Provided by Betty Crocker Kitchens
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir Cake Base ingredients until well blended. Spread in pan.
- In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter. Add eggs, one at a time, scraping bowl occasionally. Stir in rhubarb. Pour batter evenly into pan over cake base.
- Bake 38 to 43 minutes or until golden brown on edges and center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 260 , CarbohydrateContent 34 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Bar, SodiumContent 230 mg, SugarContent 26 g, TransFatContent 0 g
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