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Rhubarb Cake

I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.

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Rhubarb Upside-Down Cake

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)

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Old Fashioned Rhubarb Pudding Cake

Rhubarb pudding cake has a delicate sugar crust, and rich pudding bottom. It's easy to make using fresh or frozen rhubarb, and can also be made gluten free.

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Rhubarb Cake - Precious pinner wrote, "So here's the thing, if you have rhubarb in your yard, you need to drop whatever you're doing and make this. Immediately. If you don't feel this is for you, then bring me your rhubarb so I can make more. I need to step away from the pan...Rhubarb Cake."

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"When you're Norwegian, you brake for stuff like this. My people love their rhubarb! Norwegian rhubarb cake." ~~~I haven't had this in years. Or Aunt Emma's rhubarb sauce!

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