Rhubarb-Cake Recipes

A variety of rhubarb-cake favorites  includes using cherries, jello,  peaches and creating a delicious one with cheese.  If you like Amish baking, there's a great one here as well. 

Is an old-fashioned mixture your favorite?

Or, do you prefer the texture of creamed cheese?

Rhubarb can work with all of these tastes together and please everyone at once.

Try one....you may find a new special dessert to serve.

RHUBARB CAKE WITH JELLO

8 cups finely diced rhubarb

Spread this in a 9x13 inch pan

Sprinkle 1 1/2 cups sugar over top

Sprinkle a small package of dry strawberry jello over top of the sugar. 

Sprinkle 1 pkg. of white cake mix over the jello

Pour 3/4 cup of melted butter evenly over the top

Bake at 350F for 45 minutes.

Serve with vanilla ice-cream for an extra rich dessert.

OLD-FASHIONED CAKE

1 egg

1 cup buttermilk

2 tsp. vanilla

2 cups sugar

1 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

3/4 cup butter

2 1/2 cups flour

1 1/2 cups chopped rhubarb

Mix all ingredients and pour into a greased 9 x 13 inch pan. Add the nuts and topping mix below over the batter.

Add a handful of chopped nuts to this dessert if you like.

Sprinkle the top with 1/2 cup brown sugar and 1 tsp. cinnamon.

Bake at 350 F for 45 minutes.

RHUBARB-CAKE AND CHEESE

Crust

1 1/2 cups vanilla wafer crumbs 1 tsp. cinnamon 1/2 cup melted butter

Mix ingredients and press into a 9" pan. Line with parchment paper or foil.

Filling

1/2 pound cream cheese

2 eggs

1/4 cup whipping cream

1/2 cup white sugar

2 tsp. vanilla

1 1/2 tblsp. grated orange rind

2 tblsp. flour

Mix this filling until smooth and pour into your pan. Bake at 350F for 30 - 40 minutes.

Rhubarb Topping

1/3 cup brown sugar

1/3 cup white sugar

1 1/2 tsp. cinnamon

4 cups chopped rhubarb

Combine these ingredients and cook over medium heat for 20 minutes until rhubarb has thickened.

Spread over cooled cheesecake.

White Chocolate Swirl Rhubarb Cheesecake

RHUBARB SWIRL

On medium heat and stirring occasionally puree:

3 cups sliced rhubarb

3 tblsp. orange juice

1/3 cup white sugar

Cook for approximately 15 minutes until well thickened.

GRAHAM WAFER CRUMB CRUST

For this rhubarb-cake, you can substitute cookie crumbs.

1/2 cup melted butter

1 1/2 cups graham wafer crumbs

Mix the crust ingredients well. Press into a lightly greased 9 1/2 inch springform pan.

Bake at 350F for 10 minutes to set the crust. Cool completely.

WHITE CHOCOLATE FILLING

3 8oz. packages of softened cream cheese

1/3 cup white sugar

3 eggs

1 tblsp. cornstarch

2 1/2 tsp. vanilla extract

2 cups sour cream

1/2 tsp. salt

1 cup melted white chocolate

Using a mixer, beat the cheese until smooth. Gradually add the rest of the ingredients. Stir in the sour cream and white chocolate at the end.

Cover the bottom and up the sides (halfway) of the springform pan in thick foil.

Pour half of the cream cheese mixture into the pan. Add spoonfuls of rhubarb puree over the top and swirl the point of a knife through the cheese. Repeat the process with the rest of the cream cheese mixture and rhubarb puree.

Set the pan into a larger baking dish. Fill the baking dish with hot water and it should only be to within 1" of the top of the springform pan. Don't let the water go over!!

Bake at 350 for approximately 45 minutes. Turn off the oven. Leave the cheesecakein the oven with the door shut for another hour, and then remove from the larger dish.

Take the foil off from the bottom of the springform pan. Loosen the edges gently with a knife. Refrigerate overnight, and serve the next day.

This cake will keep very well for a period of time refrigerated.

RHUBARB AMISH-COFFEE-CAKE

1 1/2 cups packed brown sugar

2 eggs

2 tsp. vanilla

1/2 cup milk

1/2 cup shortening

1 1/2 tsp. lemon juice

1 tsp. baking soda

1 tsp. salt

1 3/4 cups all purpose flour

2 cups finely chopped rhubarb

Combine all ingredients mixing well. Pour into a 9 inch pan.

Topping

1/3 cup brown sugar 1 tblsp. melted butter 2 tsp. cinnamon.

Mix and sprinkle on batter. Bake at 375F for 40 minutes.

A great dessert treat served warm or cold.

LEMON AND RHUBARB-CAKE

4 cups chopped rhubarb

1 cup white sugar

1 cup heavy cream

Lemon cake mix (pudding in the mix)

As per the directions, mix the lemon cake with required ingredients, but do not add the oil.

Put the cake mix in a 13 x 9 pan, and cover with the rhubarb.

Pour the sugar next, and then the cream.

Bake at 350F for 1 hour.

Wonderful served with a scoop of vanilla ice-cream! 


ROYAL RHUBARB-CAKE

In a greased 9" square pan, arrange 2 cups of diced rhubarb.

Sprinkle with the following mixture:

2/3 cups white sugar

1 tblsp. flour

1 tsp. orange zest

1 tsp. cinnamon

In a separate bowl, sift:

1 cup flour

2 tsp. baking powder

2 tsp. white sugar

1/2 tsp. salt

Cut in 1/4 cup shortening

Add 1 egg well beaten

3 tblsp. milk

Stir to make a dough. Drop by spoonfuls over the rhubarb and spread to cover as much as you can.

Bake at 350F for 25 minutes.

Combine:

2 tblsp. orange juice

1 tbsp. white sugar

Drizzle the rhubarb royal cake.

Add a scoop of vanilla ice cream if you like.

Great Cake! 


PEACH AND RHUBARB-CAKE

1 cups sliced rhubarb

1 can peaches

1/3 cup brown sugar

1 1/2 tblsp. cornstarch

1 tsp. vanilla extract

cinnamon to taste

1 tube of frozen crescent roll or biscuit dough - 

Thaw the tube of crescent or biscuit dough. Set aside.

Drain the peaches and save 1/2 cup of the liquid.

Combine the brown sugar and cornstarch. Add the 1/2 cup of peach juice. Bring to a low boil on low heat. Let simmer and stir for 3 minutes.

Add the rhubarb and simmer until rhubarb is tender. Add the vanilla and peaches.

Pour into an ungreased 8 inch baking dish.

Spread the biscuit dough over the top stretching as much as possible to cover.

Sprinkle lightly with cinnamon. Bake at 350 F for 25 minutes. 

CHERRY RHUBARB-CAKE

1/3 cup butter
1 egg
2 tblsp. milk
1 1/2 cups all purpose flour
pinch salt
1 tblsp. white sugar
1 tsp. baking powder
1 package cherry jello
3 cups chopped rhubarb

Blend the dry ingredients. Add egg, milk and butter.Place into a glass baking dish and pat down so that it fills half of the dish and is evenly distributed.

Sprinkle the top with the rhubarb, and sprinkle the jello evenly over the rhubarb.

Combine 1/4 cup of butter, 3/4 cup of white sugar and 1/2 cup of flour to make a streusel topping. Sprinkle over the entire mixture and bake at 350F for 45 minutes. 


CREAM CHEESE ICED RHUBARB-CUPCAKES

1/3 cup finely chopped rhubarb
1 stick soft butter
2 eggs
1 tsp. vanilla
pinch salt
1 tsp. baking powder
1 cup milk
1 cup sugar
1 1/3 cup all purpose flour

Cream butter and sugar. Add the eggs and milk. Sift dry ingredients and add in. Toss the rhubarb lightly with a bit of flour and gently fold in. Place batter by spoonfuls into cupcake cups approximately halfway. Bake at 350F for 15 or 20 minutes. Let cool before icing.

Cream Cheese Icing

2 cups icing sugar
1 tsp. vanilla
pinch salt
4 oz. plain cream cheese
1/3 cup soft butter



CHOCOLATE RHUBARB-CAKE

2 eggs
1 1/2 tsp. vanilla extract
1/2 cup oil
1/2 cup soft butter
1/3 cup sour milk
1 3/4 cups white sugar
1/2 tsp. salt
1 tsp. baking powder
4 tblsp. Frys cocoa (any bitter cocoa)
1 tsp. baking soda
2 cups finely chopped rhubarb
2 1/3 cups all purpose flour

Combine all ingredients mixing well. Pour into a 13 x 9 greased baking dish. Top with 1 cup of semi-sweet chocolate chips. Or, stir the chips into the batter and later ice with your favorite chocolate icing if you prefer.

Bake at 350F for 35 minutes. 

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