Best Rhubarb Cinnamon Cake Recipes

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CINNAMON-SUGAR RHUBARB CAKE



Cinnamon-Sugar Rhubarb Cake image

A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe...or seconds! -Maryls Haber, White, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 12

1/2 cup shortening
1 cup packed brown sugar
1 cup sugar, divided
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups diced fresh or frozen rhubarb
1 teaspoon ground cinnamon
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. , Pour into a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm; if desired, sprinkle with confectioners' sugar.

Nutrition Facts :

RHUBARB CINNAMON CAKE



Rhubarb Cinnamon Cake image

My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.

Provided by Treen

Categories     Dessert

Time 1h5m

Yield 1 Large cake, 10 serving(s)

Number Of Ingredients 12

120 g butter, at room temperature, plus extra for greasing the cake tin
300 g caster sugar
1 large egg
1 teaspoon vanilla extract
250 g plain flour, plus extra for dusting
2 teaspoons bicarbonate of soda
230 ml semi skim milk
1 teaspoon lemon juice
500 g rhubarb, chopped fairly small (but see note in method, below.)
2 teaspoons ground cinnamon
1 teaspoon ground cinnamon
100 g light brown sugar

Steps:

  • Pre-heat the oven to 180°C.
  • Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
  • Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
  • Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
  • Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
  • Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
  • NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
  • Pour the batter into the prepared tin and level with the back of a spoon.
  • Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
  • Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
  • Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
  • Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 383.8, Fat 10.7, SaturatedFat 6.4, Cholesterol 47.2, Sodium 347.6, Carbohydrate 67.9, Fiber 2.1, Sugar 40.5, Protein 5.3

CINNAMON RHUBARB CAKE



Cinnamon Rhubarb Cake image

This cake is so delicious and not overly sweet. It's a nice end to a meal, or could even be used as a coffee cake. Great served with vanilla ice cream, or topped with whipped cream!

Provided by Jenni K @AnCsMom

Categories     Cakes

Number Of Ingredients 13

1 1/2 cup(s) to 1 3/4 cups raw rhubarb, cut fine
1 1/2 cup(s) brown sugar, slighly packed
1/2 cup(s) butter, softened
1 - egg
1 cup(s) buttermilk *
1/2 teaspoon(s) salt
1 teaspoon(s) baking soda
1 teaspoon(s) vanilla
1/2 teaspoon(s) cinnamon
2 cup(s) flour
FOR THE TOPPING
1/4 cup(s) sugar
1 teaspoon(s) cinnamon

Steps:

  • *If you don't have buttermilk, you can use this substitute. In a 1 cup measuring cup, add 1 tablespoon of lemon juice (fresh or bottled). Fill the cup up to the 1 cup line with regular milk. Wait 5 minutes and use in the recipe in place of buttermilk.
  • Preheat oven to 375. Prepare pan(s) by greasing either 2 - 8 inch pans, or 1 regular rectangular cake pan.
  • In a large bowl, cream together butter and sugar. Add in egg and salt and mix well. Beat in milk, baking soda, vanilla, cinnamon, and flour until well mixed. Mix in rhubarb on low until well incorporated.
  • Pour into prepared pans. Mix together your sugar/cinnamon topping in a separate bowl.
  • Sprinkle topping evenly over top of batter in pan(s). I usually don't end up using all of the topping. Use your own discretion.
  • Bake at 375 for 20-25 minutes for round pans, or 24-28 minutes for rectangular pan, until a toothpick inserted in the center comes out clean. Let cool.
  • Serve topped with Cool Whip (or whipping cream), or vanilla ice cream. (Optional)

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