The World of Recipes - Rhubarb Cake with Butter Sauce Ingredients: For the Cake: 2 cups diced rhubarb (fresh or frozen, thawed and drained) 1 cup granulated sugar 1/2 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt | Facebook
Evelyn Recipes - Buttery Rhubarb Upside-Down Cake Delightful Rhubarb Cake with a Buttery Caramel Topping Ingredients: 1 ½ cups rhubarb, chopped ¾ cup brown sugar ½ cup unsalted butter, melted 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup buttermilk Directions: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. In a small bowl, combine the chopped rhubarb and brown sugar. Let it sit for about 10 minutes to allow the rhubarb to release some moisture. In a separate bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until well combined. In another bowl, mix the flour, baking powder, baking soda, and salt. Graduall
Evelyn Recipes - Rhubarb Pudding Cake Delightful Rhubarb Pudding Cake with a Sweet Topping Ingredients: 2 cups rhubarb, chopped 1 cup granulated sugar 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 cup brown sugar 2 cups boiling water Directions: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish. In a mixing bowl, combine the chopped rhubarb and granulated sugar. Let it sit for about 10 minutes to release some juices. In another bowl, whisk together the flour, baking powder, salt, milk, melted butter, vanilla extract, and ground cinnamon until smooth. Pour this batter into the prepared baking dish. Spread the rhubarb mixture evenly over the ba
Evelyn Recipes - Norwegian Rhubarb Cake Light, fluffy, and bursting with tart rhubarb—this charming cake is topped with a sweet cinnamon crumble that makes every bite irresistible! 🇳🇴🍰 Ingredients: 2 cups rhubarb, chopped 1 cup all-purpose flour 1 cup granulated sugar ½ cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup milk Topping: ½ cup brown sugar ½ teaspoon cinnamon Instructions: Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Make the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract. Combine Dry Ingredients: In a separ
Rhubarb Cobbler
This Rhubarb Cobbler features a sweet-tart fruit filling topped with a soft, buttery cake layer. It’s simple to make with fresh or frozen rhubarb and comes together in one pan. The batter is quick to mix, and the cobbler bakes up golden with bubbling edges. Serve it warm with ice cream or whipped cream for a comforting dessert that works any time of year. Great for using up extra rhubarb.