Showing posts with label Rhubarb. Show all posts
Bake My Rhubarb Crunch Cake!
in Cakes/cupcakes, Desserts, Pecans, Rhubarb, Strawberries on Wednesday, December 21, 2011
I love this pic, the colors!
Rhubarb for sale at a grocery store ~ Wikipedia
Yes, I know rhubarb is not a middle of the road food ~ you either love it or hate it!
It seems like everyone I know has a crop of thriving rhubarb or at least a neighbor or friend who unloads shares their harvest with anyone they can. Therefore; I’m hoping that you are searching for yet another rhubarb recipe to show off your fine baking skills and gardening skills also, if the rhubarb happens to come out of your rhubarb patch. And have I got a cake recipe just for you! I’ve had it for years and have no idea where I got it.
What I like about this cake is the crunchy topping with lots of cinnamon and nuts. Yum! The rest of the cake is pretty delicious also because it is very moist and fruity tasting. The topping surely spruces it up flavorfully with crunch!By the way, from a botanical point of view, rhubarb is a vegetable. After all, it is leafy green with an edible stalk. The way we enjoy rhubarb now is how its identity was declared back in 1947 when the US Customs Court Buffalo , New York
So, do you have a love or hate relationship with your rhubarb?
Rhubarb Crunch Cake
Ingredients:
Cake batter:
3 cups rhubarb, cut into ½” pieces
3 ounces strawberry jello
1 cup butter
1¼ cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
½ teaspoons baking soda
½ teaspoon salt
Filling and topping mixture:
½ cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon
½ cup chopped pecans or walnuts
Method:
Mix rhubarb with jello. Set aside to absorb coloring.
In medium bowl, prepare cake batter:
Cream butter and sugar until light and fluffy.
Beat in eggs, mix well.
Stir in sour cream, blending well.
Mix in flour, baking powder, baking soda and salt.
Spread half of this batter into a greased 13” x 9” baking dish.
Spread rhubarb jello mixture lightly over the batter.
Combine brown sugar, white sugar, cinnamon and pecans.
Sprinkle half of this over the rhubarb.
Spread remaining batter over all.
Sprinkle with the rest of the nut mixture.
Bake at 350 degrees for 45-50 minutes until top is golden brown.
Ummm, this is just so good!
Mom’s Rhubarb and Apple Pie
Its spring, time for rhubarb!
Who said pie is just for dessert? I highly recommend eating pie for breakfast! Guess it may be a little indulgent but pie is at the top of my food list and it has to be nutritious with having all the food groups ~ flour, fruit, fat; right? The problem is, sometimes it doesn’t last in this house for much more than a breakfast or two!
Recipes for rhubarb and strawberry pie are plentiful but, have you ever tried a pie of rhubarb and apples? You are in for a great sweet treat if you’ve never eaten it! Mom baked many rhubarb pies and I especially think this one is great with the apples. I love the way the sour rhubarb mingles with the sweet apples, providing great texture also.
The earliest records of rhubarb go back to 2700 BC in China Europe in the 1600’s and finally Benjamin Franklin brought rhubarb seeds to the North American east coast in 1772. It really was not widely used until the 1800’s when it became a popular ingredient in, you guessed it ~ pies!
Now, tell me: do you eat pie for breakfast?
Mom’s Rhubarb and Apple Pie
Ingredients:
1½ cups rhubarb, diced
1½ cups apples, peeled and diced
¼ cup flour
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
Pastry dough for 2 crust 8” pie
Method:
Prepare pie dough and line bottom of 8” pie pan.
Dust rhubarb and apples with flour.
Mix with sugar and salt.
Place fruit mixture on pie dough in pie pan.
Dot with butter.
Place lattice crust on top of pie filling.
Bake in hot oven, 450 degrees for 10 minutes.
Reduce heat to 350 degrees and continue baking for 30 minutes until golden.
Set on wire rack to cool.
Pam’s note: See my easy pie crust recipe on the Nov. 17, 2009 post.
There’s nothing better than a slice of a home-baked pie with fresh fruit!
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