Quick & Easy STRAWBERRY RHUBARB CAKE!
#strawberryrhubarb #rhubarb #easycakerecipe
STRAWBERRY RHUBARB CAKE!
0:00 INTRO
0:35 PREP STEPS
1:00 RHUBARB & STRAWBERRIES
1:25 CAKE BATTER
2:20 ASSEMBLE CAKE
3:00 BAKE
3:35 SIMPLE SERVE
4:05 PREMIUM PRESENTATION
4:30 ENJOY!
Ring in rhubarb season with a delicious STRAWBERRY-RHUBARB CAKE.
This recipe for homemade STRAWBERRY-RHUBARB CAKE was a last-minute addition to our content calendar. With warm weather entertaining on the way, our sights were set on dreaming up GRILL RECIPES, summer DESSERTS and assorted SIDE DISHES that put the abundant array of locally grown vegetables to good use. But then I literally saw the sign “Fresh Rhubarb” and couldn’t resist crafting something scrumptious.
Here are a few things to consider when you make this homemade STRAWBERRY-RHUBARB CAKE:
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Rhubarb Upside-Down Cake Recipe | RadaCutlery.com
- Rhubarb Upside-Down Cake Recipe
A delicious white vanilla cake topped with beautiful red rhubarb makes a delighfully sweet and sour dessert that bakes upside down. This cake is quick and easy to prepare but it looks like you spent all day making it. Can be served warm or cold, with whipped cream or ice cream, if desired.
Ingredients:
1 c. sugar
6 T. butter
Red food coloring
4 c. finely diced rhubarb
1 (18.25 oz.) pkg. white cake mix
Eggs, oil and water as directed on cake mix package
Whipped cream or vanilla ice cream, optional
Video Transcript:
Hi, Kristy in the Rada kitchen. It’s rhubarb season, so I want to share a recipe for a Rhubarb Upside-Down Cake. It’s in our rhubarb cookbook, there’s 101 recipes for rhubarb in here.
Now, to cut a fibrous, woody vegetable like this, I like to use the Rada Serrated Paring Knife. It has a super-fine serration, but it works really good to slice through something that’s fibrous. It’s great for asparagus, too, so it’s kind of my springtime knife. You want to finely dice this. If you’re looking for a fundraiser for a club or church or youth group these Rada knives are available as a fundraising option. This knife sells for less than $5, so it’s affordable, and people get something they can actually use. We have customers tell us that they’ve been using the same knife for over 40 years and are still using them. So they’re economically priced and useful. Everybody can use a good, useful tool in the kitchen.
Now to our finely diced rhubarb we’re going to add a cup of sugar, 6 tablespoons of melted butter, and, if you want, a couple drops red food coloring. Because rhubarb turns brown when it gets cooked the food coloring will give it that nice, red look.
Now we’re going to spread our rhubarb mixture into a greased, 9 x 13” pan. This is the Rada Stoneware Rectangular Baker. It’s all I use. It has even heating, it keeps the food hot longer after you take it out of the oven, you don’t burn stuff in it. Now, on top of this, I’ve already mixed up a white cake mix the way the directions said. We’re just going to pour this evenly over that rhubarb mixture. You’re going to want to make sure you have your oven preheated to 375 degrees. We’re going to place this in our preheated oven.
So, our rhubarb upside-down cake just got out of the oven. After about 3 minutes I flipped it onto a serving platter. You can serve it warm. It’s really pretty and it’s good to serve with some ice cream or whipped topping. And that’s one of the 101 Recipes with Rhubarb cookbook recipes.
End of Video Transcript:
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 138 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Soft and Moist Rhubarb Dessert Cake
Click here to get the recipe........
Strawberry Rhubarb Cake Recipe with Crumb Topping!
This strawberry rhubarb cake recipe has a crumb topping and a delicious sour cream cream. It's actually like a cross between a cake and cobbler.
There's loads of fruit in the filling, so if you are a strawberry and rhubarb fan, this recipe is perfect for you.
It's made in three layers: a tender sour cream cake, a fruit filling, and a crumb topping.
⚠IMPORTANT: Make sure to put a baking tray on the rack under the cake pan when you bake to catch any spillover!
READ THE BLOG POST:
TIME STAMPS:
0:00 Intro
0:22 Tip for Storing Rhubarb
0:28 Prepping the Fruit
1:12 Making the Fruit Filling
1:27 Preparing the Pan
1:40 Making the Crumb Topping
1:58 Making the Cake
3:03 Assembling the Cake
3:26 Baking the Cake
3:39 Cooling and Serving
4:15 Bloopers
INGREDIENTS:
For the Fruit Filling:
4½ cups finely chopped rhubarb stalks
1½ pints fresh strawberries, chopped (4½ cups chopped strawberries)
3/4 cup organic cane sugar (or granulated sugar)
9 tbsp organic all-purpose flour (1/2 cup + 2 tbsp)
For the Crumb Topping:
3/4 cup salted grass-fed butter
1/2 cup organic dark brown sugar
3/4 tsp pure vanilla extract
1 pinch salt
1¾ cup + 2 tbsp organic all-purpose flour
For the Sour Cream Cake:
1½ sticks (¾ cup) softened salted butter
1 cup + 2 tbsp organic cane sugar
3 large eggs
1 cup + 2 tbsp sour cream
zest of one organic lemon
1½ tsp pure vanilla extract
1¾ cup + 2 tbsp organic all-purpose flour
1½ tsp baking powder
¾ tsp baking soda
¾ tsp unrefined sea salt (Redmond Real Salt)
IMPORTANT: Make sure to put a baking tray under the cake pan when you bake to catch any spillover!
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Rhubarb Buttermilk Cake | Springtime Dessert | Mother's Day recipe this year!
- When rhubarb is in season, there are innumerable ways to use it. But this easy-to-make rhubarb buttermilk cake may be one of the best ways! With bite-sized pieces of rhubarb and a sweet cinnamon sugar topping, the batter comes together quickly with little fuss. Once baked, the cake puffs up slightly to form the perfect spring dessert.
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INGREDIENTS
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp kosher salt, separated
- 1 cup buttermilk
- 2 cups chopped rhubarb
For the topping
- 1/4 cup white granulated sugar
- 1 tsp cinnamon
INSTRUCTIONS
- Sprinkle 1 tsp of salt over the chopped rhubarb and mix to combine. Pour the rhubarb into a colander fitted over a bowl to catch the liquid. Allow the rhubarb to macerate until about 1/4 to 1/3 cup of liquid accumulates, 45-60 minutes. Once the rhubarb has macerated, discard the liquid and make the cake.
- Butter two 8.5 x 4.5 loaf pans and set them aside. Preheat the oven to 350°F.
- In a large bowl, combine the butter, white granulated sugar, and brown sugar. Using a whisk or a mixer, beat the mixture until light and fluffy, 2-3 minutes. Add one egg and mix to incorporate. Repeat with the second egg and vanilla extract.
- To the wet ingredients, add the flour, baking soda, baking powder, and remaining salt. Whisk to combine and slowly add the buttermilk while folding. Once the buttermilk is added, add the prepared rhubarb and fold until it is just mixed in. Pour the batter into the two prepared loaf pans and spread the top of each one to an even layer.
- In a separate bowl, mix together the white granulated sugar and cinnamon and sprinkle the mixture evenly over the two cakes.
- Bake at 350°F for 45-55 minutes until golden brown and a skewer inserted into the middle comes out clean. Once baked, remove the cakes from the oven and allow them to cool for 20 minutes before slicing.
#rhubarb #cake #recipe #spring #dessert
Let’s make rhubarb coffee cake #shorts
When rhubarb is in season and I have too much on hand, I make my favorite rhubarb coffee cake recipe! Happy spring!
You can print the recipe here:
INGREDIENTS
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9x9 baking dish and set aside.
- In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 1/4 cups of the mixture and set aside.
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 45-60 minutes. Remove from oven and cool 15 minutes before serving.
#rhubarb #coffeecake #baking #recipe