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Print This Delicious and Healthy Royal Rhubarb Cake Recipe

Royal Rhubarb Cake Recipe


Royal Rhubarb Cake from Rod Vetter

Cake Recipe by .

Thanks Rod, growing up in Washington State my parents always had large rhubarb plants growing.
In fact if I remember right, they had a hard time keeping them contained. Here in Montana they don't grow quite as robust as that, but we do enjoy the occasional royal rhubarb cake.

1/4 cup Butter
2 1/3 cups Flour
1 1/2 cups Brown sugar
1 tsp Salt
1 cup Sour cream
1 tsp Soda
1 Egg
4 cups Fresh rhubarb, finely diced
1 tsp Vanilla

Oven Temp ~ 350°
Baking Time ~ 50 to
Pan Type ~ 9 X 13 X 2 inch cake pan
Preheat oven, spray pan with cooking spray.
Cream together the butter and brown sugar. Add sour cream, egg, and vanilla. Mix well.
Sift together dry ingredients. Add to creamed mixture. Stir in the rhubarb.
Pour royal rhubarb cake batter into cake pan. Bake.
Serve rhubarb cake warm or let cool and top it with some good whipped cream.

Royal Rhubarb Cake with Raspberry Sauce
In the spring I get extra rhubarb, chop it and freeze into bags containing just 4 cups so I can enjoy this cake year round.
12 Servings
Nutrition facts:
Serving Size 112 g
Calories 247
Calories from Fat 77
Total Fat 8.5g 13%
Saturated Fat 5.1g 26%
Cholesterol 32mg 11%
Sodium 348mg 14%
Total Carbohydrates 39.1g 13%
Dietary Fiber 1.4g 6%
Sugars 18.2g
Protein 4.0g
Vitamin A 6% • Vitamin C 6% • Calcium 8% • Iron 8%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!