Time 1h15m Yield 15 serving(s) Number Of Ingredients 15 Steps:
Wash rhubarb & dice. Combine the rhubarb with the 1/2 cup of sugar, set aside. Combine the remaining ingrediants, mix on medium to high speed for at least a minute. Add the rhubarb & sugar mixture into the batter. Pour into a greased 9x13 baking pan, bake at 350 for about 1 hour (you may want to start checking on it at 45 minutes depending on your oven). Remove from oven and let cool 15 minutes. Combine Topping ingrediants in a small saucepan, over medium heat disolve the sugar and melt the butter. Spread onto the top of the cake, then place under the broiler until topping begins to bubble (Be careful not to burn!). Remove from oven.
Time 1h Yield 12-15 servings. Number Of Ingredients 17 Steps:
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb., Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Yield Serves 12 Number Of Ingredients 25 Steps:
For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger. Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely. For icing: Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger. Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.
Time 1h5m Yield 12 pieces, 12 serving(s) Number Of Ingredients 13 Steps:
To make rhubarb sauce, place about 4 cups chopped rhubarb in a saucepan with 1/4 cup water and 1/2 cup sugar. Bring to boil, then simmer until cooked down to an applesauce consistency. Let cool. In a large bowl, combine all dry ingredients. Add remaining ingredients. Mix on low speed until all ingredients are blended, then mix on medium speed for 3 minutes. Pour batter into greased and floured 8x11 pan (or two 8 inch round pans). Bake in 350 oven for 35-40 minutes (5-10 minutes less for round pans). Let cool in pan for 10 minutes, then remove to racks and let cool completely. If desired, frost with cream cheese frosting or whipped cream.
Time 50m Yield 12 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large saucepan, combine rhubarb, sugar, water and, if desired, food coloring. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13x9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve with ice cream if desired.
Time 1h20m Yield Cuts into 12 slices Number Of Ingredients 10 Steps:
Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb. Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.
Time 1h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Time 1h50m Yield 12 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing. To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using. Serve slices of cake with the warm lemon sauce.
Yield 8 servings Number Of Ingredients 22 Steps:
Custard Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes). Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours. Do Ahead: Custard can be made 1 day ahead. Keep chilled. Crust Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7-10 minutes. Let cool. Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste. Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool. Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature. Rhubarb Syrup and Assembly Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes. Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2-4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup. Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula. Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.
Time 2h15m Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.
