Time 55m Yield 20 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.
Time 2h15m Yield Makes one 9-inch cake Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
Time 1h10m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 325°. In a small bowl, combine brown sugar and butter. Spread into a greased 10-in. cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. , Bake until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm, with whipped cream or ice cream if desired.
Yield 24 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar. Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.
Time 55m Yield 10 servings. Number Of Ingredients 15 Steps:
Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Time 2h35m Yield 8 to 10 servings Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray. Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour. Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb. Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
Time 55m Yield 12 servings. Number Of Ingredients 6 Steps:
Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.
Time 50m Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan. In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb. Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar. Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size). Arrange rhubarb closely together in 3 rows in bottom of pan. Chop any remaining pieces coarsely and sprinkle on top. Sprinkle with orange rind and set aside. CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace. In separate bowl, cream butter and sugar until fluffy. Beat in egg and rind. Mix in flour mixture alternately with yogurt, making 3 additions of each. Spoon batter over rhubarb, spreading right to edges of pan. Using back of spoon, indent batter slightly at centre. Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed. Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.
Time 40m Yield 1 cake, 12-14 serving(s) Number Of Ingredients 7 Steps:
Grease a 9 x 13 cake pan with butter or use release spray. Prepare cake mix as directed on package. Sprinkle brown sugar on bottom of buttered pan. Put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb. Pour mixed cake mix batter on top of rhubarb sugar mix. Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven. Cool for 5-10 minutes then flip over onto serving plate.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Spread rhubarb in 13x9 pan. Sprinkle sugar over rhubarb. Sprinkle jello over sugar. Spread marshmallows over all. Pour cake batter evenly over rhubarb mixture. Bake at 350°F for about 60 minutes, until cake tests done. Cool, cut pieces and turn them over onto plate.
Time 1h10m Yield 9 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid., Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched., Cool 10 minutes before inverting onto a serving plate. Serve warm.
Time 1h5m Yield 12 servings. Number Of Ingredients 14 Steps:
Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
Time 1h45m Yield 8 servings Number Of Ingredients 13 Steps:
Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a baking sheet. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.
Time 50m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Recipe will fit a cast Iron pan 12 inches across at the top. Position a rack in the center of the oven and preheat the oven to 350oF. Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan). Whisk or stir the flour, baking powder, and salt together just to blend; reserve. In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed. Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan). Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts. Stir in the pecans to coat with the caramel and turn off the heat. Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly). Arrange the rhubarb in circles over the sugar, and set aside while you make the batter. Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until they are light, fluffy, and pale, so don’t rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. You’ll end up with a thick batter. Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter. Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain). As soon as the cakes are removed from the oven, turn them out of their pans onto a rack. Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.
Time 45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Place rhubarb in a greased 10-inch cast iron skillet. Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb. Drizzle with 1/4 cup of melted butter. In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg. Add butter, milk, and egg and beat until smooth. Spread batter over rhubarb mixture. Bake for 35 minutes, or until toothpick in center comes out clean. Loosen edges immediately and invert onto serving dish. Serve warm.
Yield 18 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan. Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.
Time 1h15m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan. Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
