Good rhubarb cake

[maizeyoats]

Rhubarb is in season now here in Massachusetts. This is my husband's favorite rhubarb recipe. I think it is pretty healthy. It is so moist that it is practically pudding-like.

Knobby Rhubarb Cake
1 cup sugar
1/4 cup melted margerine (I use butter or Vegetable oil)
1 egg
3 cups diced rhubarb
1/2 cup chopped walnuts
1 tsp. vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp. salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Cream sugar, margerine, egg and vanilla. Sift flour to spices; add to creamed mixture. Stir in rhubarb and nuts. Turn in to a greased and floured 8" square pan. Bake at 350 degrees for 45 minutes or until done.

[Karen M]

Thanks for posting this recipe. I am always looking for more ways to use rhubarb. I'll be trying it soon.

[chefbec]

Thanks for the recipe. I love rhubarb!

[valchemist]

I made this recipe when I lived at home (with maizeyoats, my mom) and it is very good and moist.

I am going to copy it into my mastercook so that I can make it for my husband. I hope he likes it as much as my dad does.

Hey mom, one of these days I need to get some rhubarb from your garden.

[DeborahLea]

Although its not from scratch, my mom came up with a great cake to use the overload of rhubarb from our garden years ago.

6-8 cups peeled and diced rhubarb
(this is approximate, prepare enough to almost fill a 9x13 cake pan)
1/2 cup sugar
1-2 teaspoons gound cinnamon
(adjust to your taste)
1 box yellow cake mix.

Toss fruit, sugar and cinnamon in a bowl or ziplock bag until well coated. Place in ungreased 9x13 baking pan. Prepare cake mix according to package directions, pour over fruit and spread just to cover. Bake at 350, 25-30 min, depending on baking time listed on cakemix box. Check for doness using toothpick or caketester.

This cake freezes well, and keeps well in the refrigerator.

[jazzcat]

Maizeyoats, I cake sounds good. I copied it to my MasterCook as well. Do you have a recipe for Strawberry Rhubarb pie?

[valchemist]

When I copied the Knobby Rhubarb Cake recipe into my MasterCook, I left out the nuts, because I don't really like nuts in desserts like this. Here are the nutritional stats, assuming there are 9 servings in the cake.

Per Serving (excluding unknown items): 200 Calories; 6g Fat (26.0% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 217mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.



[This message has been edited by valchemist (edited 05-15-2001).]

[maizeyoats]

Jazzcat,
On allrecipes.com they have a strawberry rhubarb pie that sounds good. They also have a strawberry rhubarb crunch that really sounds yummy. That's my next thing to make.
I tried to post the recipes onto this site but couldn't. Sorry. You will like AllRecipes.com though and will be glad I sent you there.

[valchemist]

Jazzcat, mom is right, that www.allrecipes.com (http://www.allrecipes.com) site is very good. Check it out if you get a chance!

I have three strawberry rhubarb recipes from Eating Well Magazine (a great light cooking magazine that is no longer published).

One recipe is for strawberry rhubarb layer cake, one is for strawberrry rhubarb cobbler, and one is for the pie you requested which I will post below. If you or anyone else would like me to type in the others, just ask!

Eating Well's Strawberry Rhubarb Pie

In this lightened version of the classic Strawberry Rhubarb pie, the traditional double crust pie has been replaced with a single crust and a streusel topping. Frozen fruit may be used; just increase the amount of flour by 2 or 3 tsp to absorb the extra liquid.

Flaky Pastry Crust:
1 cup flour
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup canola oil
1 1/2 Tbsp. skim milk

Strawberry Rhubarb Filling:
3/4 pound fresh or frozen and partially thawed strawberries, hulled and cut in half (2 cups)
3/4 pound fresh or frozen and partially thawed rhubarb stalks, cut into 1" pieces (2 cups)
1 1/4 cups sugar
1/4 cup flour
1/2 tsp. nutmeg
pinch salt
1 egg white, lightly beaten, to seal crust

Streusel Topping:
3 Tbsp. flour
3 Tbsp rolled oats (not instant)
1 1/2 Tbsp brown sugar, packed
1 Tbsp. butter, cut into pieces
1 Tbsp. canola oil

To make crust: Working directly in a 9" pie plate, stir flour, sugar, and salt together with a fork. Drizzle oil and milk over the flour mixture and lightly toss with fingertips or with a fork until crumbly. With the back of a spoon, pat dough into the plate, taking care not to build up a thick layer in the corners. Press a floured fork onto the sides of the crust to crimp. Cover and refrigerate for 30 minutes. (the crust can be prepared ahead and stored in the fridge for up to 2 days or in the freezer for up to a month)
To make filling: Place a baking sheet on a rack in the bottom third of the oven and preheat the oven to 425. In a medium sized bowl, combine stawberries, rhubarb, sugar, flour, nutmeg, and salt. Toss well to thoroughly coat the fruit with flour. Brush the reserved pie shell with a little egg white. Spoon the filling into the pie shell and set aside.
To make topping and bake pie: In a small bowl, stir flour, oats and brown sugar together with a fork. Using a pastry cutter or two knives, cut the butter and oil into the flour mixture until crumbly. Sprinke the topping over the pie and bake for 10 minutes. Reduce heat to 350 and continue baking for an additional 45 to 50 minutes, or until the filling is bubbly and the crust is nicely browned. Cool on a wire rack. Serve warm. Serves 10.

273 calories, 3 g protein, 10 g fat, 45 g carbohydrate, 126 mg sodium, 3 mg cholesterol

Source: Eating Well, May/June 1992, page 75

[jazzcat]

Maizeyoats and valchemist, Thanks so much. I love strawberry rhubarb pie. I copied Eating Well's recipe as well as one from allrecipes.com. Yum!

[Joyce]

Valchemist, I would love the recipe for strawberry rhubarb cobbler if you don't mind. Thanks

[valchemist]

I don't mind at all, Joyce. I will type it in when I get home from work. -Val

[valchemist]

Here is that recipe. It looked so good that I just typed it into my MasterCook, so now I am just pasting it in here...


* Exported from MasterCook *

Strawberry Rhubarb Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
filling:
2 pts strawberries -- hulled and thickly sliced
1/2 lb rhubarb -- trimmed and cut into 1/2" pieces (2 cups)
1/2 c sugar
1 tbsp cornstarch -- (or 2 T. quick-cooking tapioca)
1/8 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
topping:
1 1/2 c flour
1/4 c sugar -- (plus 1 tablespoon)
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
2 tbsps cold butter -- cut into pieces
1 c buttermilk

To make filling:
In a 9" deep-dish pie pan, combine all filling ingredients and let stand for 20 minutes.

To make topping:
Preheat oven to 450. In a large bowl, stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Using a pastry cutter, 2 forks, or your fingers, cut butter into dry ingredients until crumbly. Use a fork to stir in buttermilk until just combined. Do not overmix. Using a large spoon, drop dough in 8 dollops over filling. Sprinkle with remaining 1 Tbsp. sugar. Bake for 40 to 50 minutes, or until browned and bubbling. (Cover with foil if top is browning too quickly.) Cool slightly on a wire rack. Serve warm.

Source:
"Eating Well, May/June 1997, page 63"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 228 Calories; 4g Fat (14.4% calories from fat); 4g Protein; 46g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 367mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

[Joyce]

My goodness, I have never read Eating Well, but this recipe looks super, and maybe is even low enough in calories to top with a little vanilla ice cream...yum,yum...thanks

[TraceyK]

Oops! That darned Knobby Rhubarb Cake *is* really good - so good, I almost ate the whole thing myself. Thanks maizeyoats!

[Linda in MO]

I made the Knobby Rhubarb Cake tonight and it's very good! I can't wait to have a piece with my coffee in the morning. http://www.cookinglight.com/bbs/biggrin.gif I used butter, a little extra cinnamon, and mace instead of nutmeg. And actually I forgot to add the walnuts to the batter but remembered them a few minutes after I put it in the oven, so I just sprinkled 1/4 cup on top of the batter. Thanks maizeyoats!

[JillC]

I've made Knobby Rhubarb Cake three times now. Thanks so much, maizeyoats, for posting the recipe!
Twice, I served it with Haagen-Daz coconut gelatto and got rave reviews. This really is a good combination.
The third time I made it, I only had a little over 2 cups of rhubarb. I cut down on the sugar by a few tablespoons but didn't make any other changes. It turned out to be pretty good. It was drier than with the full 3 cups, but everyone just thought they were bars. I like the moist cake better, but it still was a good way to use up the 2 cups of rhubarb I had on hand.
Jill