I started by infusing the batter with lots of bright lemon zest, and then I topped it off with a layer of chopped rhubarb before sprinkling with streusel. It's got all those spring flavours I've been craving.
rhubarb cake with lemon frosting recipe
Not a fan of rhubarb? No problem! This cake is equally lovely topped with sliced fresh strawberries, wild blueberries, raspberries, blackberries, or even a mix of all of the above. It's honestly that versatile!
This is so crazy good. I'm going to have to dive into more of your recipes as this is the second winner I've tried. (Coffee Toffee Banana Bread is a repeat fave here.)Thiscake is lemony tart sweet streusel perfection - we all loved it!
Made this two weeks ago with my first batch of spring rhubarb - got two thumbs up from everyone who had a piece. Was really good. I think next time I might even put a little more rhubarb in the topping cuz i like a little more tart to balance out the sweet but I think I was in the minority on that! :)
mmm do like the idea of coffee cake but am not sure about the rhubarb! So good to know I can try other fruits in it . Haha...for some reason I actually thought there was coffee infused in the cake but now just realized it is the name of the cake. I have a small bag of coffee grinds I have left from making coffee so am looking to do something with that too.
Rhubarb Cake is sweet and delicious, and a great way to use up your rhubarb abundance! All the rhubarb packed into this cake makes it so moist, and the cream cheese frosting on top makes this a cake you're going to want to eat again and again!
This gorgeous cake is light and fluffy, and features a delectable strawberry rhubarb compote layered with a creamy brown butter strawberry rhubarb frosting. Just the thing for springtime celebrations, from casual backyard barbecues to special occasions. Strawberry Rhubarb Layer Cake is both stunning and scrumptious.
Love the combination of strawberry and rhubarb as much as I do? Then you'll want to check out these Strawberry Rhubarb Turnovers, this recipe for Strawberry Rhubarb Sugar Cookie Crumb Bars, and my perfect-for-summer Strawberry Rhubarb Ice Cream Shortcakes.
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Stir in the ground almonds, then the flour, and fold everything carefully together using a large spoon. Fold through half the rhubarb, then transfer the mixture into the prepared cake tin and scatter with the remaining rhubarb. Finish with the demerara sugar sprinkled on top. Bake the cake for 45 mins, or until a skewer inserted into the middle comes out clean. (This may take up to 30 mins longer depending on how much liquid the rhubarb releases.) Transfer to a wire rack to cool slightly in the tin, then remove from the tin. When the cake is cold, make the topping.
Whip the cream in a large bowl until it forms soft peaks. In a small bowl, loosen the lemon curd with about 1 tbsp water and carefully fold it through the cream, without overworking. Spread over the cake, drizzle with a little more lemon curd and serve immediately.
MAKE AHEAD:Bake sponges up to 1 month ahead. Once cold, wrap each sponge in double layer of food wrap. Freeze on baking sheet until solid, remove from baking sheet, wrap in layer of foil and freeze until needed. Freeze egg whites in grease-free, airtight container for up to 1 month. Defrost egg whites overnight in fridge and bring to room temperature before making frosting. To assemble cake, make frosting as directed in recipe. Remove sponges from freezer and assemble cake while the sponges are still frozen and frosting is slightly warm. Toast frosting then let cake stand for 1-2 hours before slicing. The cake with frosting is best on day it is made.
This was a rather grand cake to make on an regular Tuesday evening just for myself but I just couldn't wait to try it as it looked amazing and I got to use the blowtorch. Although it isn't one of my all time favourite Nigella cakes, it was nice to use rhubarb which is not something I often cook (though do love) and I was glad to try my hand at this type of meringue icing;speaking of, for me, the recipe made LOADS and I had quite a bit left over even after lathering the cake generously.I have to be honest and say that it wasn't much effort despite the 3 minutes of hand whisking - do try it, though if I made this again I'd personally not use the rhubarb layer but perhaps use fresh strawberries instead.Keep the occasional special treat recipes coming please Nigella and team! :)
Chill the batter for about 10 minutes to firm it up. Decorate with the rhubarb cut to your liking and top with a sprinkle of sugar(5). Then simply bake the cake, and allow it to cool to room temperature(6).
There are many good reasons why rhubarb pie with meringue is such a popular classic. The combo - moist sponge, sweet and tart topping, and fluffy egg whites - is simply unbeatable. On top of that, the rhubarb meringue pie looks really pretty. Just this delicate pink ?
In return, I'm sure I'll be able to remember this special rhubarb pie with meringue years from now. Just like the pitahaya fruit from 10 years ago, which Jan and I bought for 12 euros. It didn't even taste good. Very different from this utterly delicious rhubarb meringue pie.
The basis: a particularly juicy, lush sponge cake. The difference to the normal sponge is that here I replace part of the flour with ground almonds. These provide a particularly fine flavor, which harmonizes super with the rhubarb, and also more moisture in the dough.
The recipe for this delicious rhubarb cake is super simple! First of all, clean the rhubarb and cut it into small pieces. Grease a springform pan (10 inches/26 cm) and dust it with some flour. Preheat your oven to 350F/175C.
For the next step, mix flour with almonds, lemon zest and baking powder. Stir in alternately with the milk. The dough should fall from the spoon with difficulty tearing. And finally, you can fold in the chopped almonds.
After about 30 minutes of baking, prepare the meringue. Beat the egg whites with salt until they become half stiff. Then slowly add the sugar and beat everything until completely stiff. Spread meringue on the pre-baked cake - either dome-shaped or with small peaks or straight.
The answer, as is often the case, depends. For very thick, older stalks, peeling the rhubarb is a good idea. Otherwise you will have annoying fibers in the cake. Young rhubarb, in my experience, does not need to be peeled.
The rhubarb cake is a perfect treat for spring! If you are looking for more ideas to make the season sweeter, you should have a look at my moist gluten-free carrot cake or try this super easy wacky chocolate cake.
Preheat oven to 350*FSpray a 9x13 Casserole DishIn bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well.Sprinkle jello evenly over rhubarb mixture.Sprinkle marshmallows over jello.In a separate bowl make cake mix according to package directions.Pour cake mix over marshmallows.Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil.Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.
A moist and light almond and lemon sponge with fruity pieces of rhubarb baked on top smothered in sticky lemon icing and roasted rhubarb. This vegan cake is easy to make and comes together with minimal effort and maximum wow-factor.
Serve this Vegan Almond Lemon and Rhubarb Cake to friends or family and make it for special occasions even though it is so simple. Slice it thick for a summery, light and vibrant treat with a cup of tea or enjoy it as a summertime or springtime dessert. The sticky sweet glaze contrasts with the slightly tart rhubarb for the most satisfying cake!
I hope you will love this Vegan Almond Lemon and Rhubarb Cake; it is light and vibrant, moist and nutty with so much zest lemon flavour and roasted rhubarb. Easy to make and bake while being impressive to serve, it is naturally plant-based and wholesome.
The cake was very good although the butter sauce is what makes it. I make the same cake using raw whole cranberries and it is more flavorful with the contrast of the sour cranberries and sweet sauce. Of course a little ice cream on the side is also good!
Made this today. It seemed very very dry added another cup of milk was better but not cake like more like a cobbler. Per other comments I added about 1/2 of chopped rhubarb to the sauce. It was very good next time will add some pecans or walnuts
This turned out good. Not doughy. Maybe a hair sweet so I would cut some sugar out next time. I add the sauce right before eating to the individual slice. I can see it being doughy if done to the whole cake and left to sit. My Rhubarb was very tart too so lots of rhubarb flavor!
If you want to make a pretty pattern on top, I highly suggest placing the slices in a pattern in the bottom of the pan first (without the cake batter, of course). That way you will know that it fits! I did exactly that with this cake and it was so helpful + saved me so much time. Just a little tip ?
Prepare 1 box yellow cake mix as directed. Pour cake mix into pan (I have used a 99 and a loaf pan, both with good results). Pour rhubarb mixture over top of raw cake batter. Pour 1 pint of heavy cream over top of rhubarb. 2ff7e9595c
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