Rhubarb Cakes

Rhubarb Cake
1 ½ cups brown sugar
½ cup butter
2 eggs
1/3 cup milk
1 tsp baking soda
1 tsp cinnamon
¼ tsp cloves
¼ tsp allspice
2 cups flour
2 cups uncooked rhubarb, chopped fine

Topping
1 tsp cinnamon
1 cup chopped walnuts
¾ cups brown sugar

 Mix the dry ingredients. Add the liquid ingredients and mix only until blended. Add the rhubarb.  Pour into a greased 13 x 9 inch pan.  Mix the topping together and sprinkle on top. Bake for 35 minutes at 350 deg F.

Rhubarb Cake 2
1 ¼ cup sugar
2 -1/2 cups fresh rhubarb, chopped
2 cups flour
1 tsp baking soda
½ tsp salt
2 eggs, beaten
1 cup sour cream
1/2 cup margarine

Chop the rhubarb and cover with cup sugar.  In a medium bowl, blend the dry ingredients. In a separate bowl, beat the eggs and add the sour cream. Add the margarine.  Blend the dry ingredients into the egg and sour cream mixture.  Fold in the rhubarb and pour into a greased and lightly floured 9 x 13 inch cake pan.

Topping
1 cup sugar
¼ cup flour
¼ cup butter
½ tsp cinnamon

Mix the topping ingredients until crumbly and sprinkle over the batter.  Bake at 350 degree F for 45 minutes, or until done.

Rhubarb Cake 3

1/2 cup margarine
1 cup white sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup buttermilk or sour milk *
2 cups chopped rhubarb

Topping:
1/2 cup sugar
1/2 tsp cinnamon

Cream margarine. Add sugar, egg and vanilla. Beat until smooth. Combine flour and baking soda in a separate bowl.  Add dry ingredients to the egg mixture alternately with the buttermilk mixture.  Fold in rhubarb.  Blend sugar and cinnamon and sprinkly over the batter. Bake in a greased 9 x 13 inch pan at 350 deg. F for 35-40 min. or until browned.

*Milk may be soured by adding a tablespoon vinegar or lemon juice to fresh milk.

Rhubarb Cake 4

1/2 cup margarine
3/4 cup brown sugar
3/4 cup honey
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup sour milk or buttermilk
2 cups finely diced rhubarb

Cream margarine, sugar, honey, eggs and vanilla.  Blend flour and baking soda. Add dry ingredients to creamed mixture, alternately with milk.  Fold in rhubarb and pour into a 9 x 13 inch pan.  Bake at 350 deg. F for 35-40 min.

Rhubarb Coffee Cake
½ cup butter or margarine
1 ½ cups brown sugar
2 eggs
2 cups flour
½ tsp salt
1 tsp baking soda
1 cup buttermilk
1 ½ cups chopped rhubarb
2 Tbsp white sugar

Topping:

½ cup sugar
½ tsp cinnamon
½ cup chopped nuts

Blend butter and brown sugar. Add eggs and mix well.  Blend dry ingredients in a bowl and add to butter mixture, alternating with buttermilk.  Mix the 2 tbsp sugar to the rhubarb and add it to the mixture.  Pour into a greased 9 x 13 inch pan.  Mix topping and spread on top of batter.  Bake for 45 minutes in a 350 deg F. oven.

Orange Rhubarb Coffee Cake

1/4 cup butter or margarine
3/4 cup sugar
1/2 cup orange juice
1 egg
1 1/4 cups flour
1 1/2 tsp baking powder
3 tsp grated orange peel
1 1/2 cups rhubarb, chopped

Topping:
2 Tbsp sugar
1 tsp cinnamon

Grease and flour a 9 x 9 inch pan.  In bowl, beat butter and sugar until light and fluffy.  Add orange juice and egg and blend.  Blend flour with the baking powder and gently add to batter. Add orange peel and rhubarb and mix well.  Pour into the baking pan. Combine topping ingredients and sprinkle over cake. 

Bake at 350 deg F for 35-40 minutes or until done.

Rhubarb Upside Down Cake

3 cups sliced rhubarb
1 1/2 cups miniature marshmallows
3/4 cup brown sugar
3/4 cup butter, soft
1 1/2 cups brown sugar
3 eggs
1 tsp vanilla
2 1/2 cups flour
4 tsp baking powder
1/3 cup milk

Mix sliced rhubarb and 3/4 cup brown sugar and put into a 9 x 13 inch greased baking dish.  Cover with the miniature marshmallows.

In large bowl, cream butter 1 1/2 cups brown sugar, eggs and vanilla.  In a medium bowl, blend flour and baking powder.  Add flour mixture to creamed mixture, alternating with milk.  Drop by spoonful on top of rhubarb. Bake at 350 deg F for one hour or until cooked.

Cranberry Rhubarb Upside Down Cake

1/4 cup butter
1 cup sugar
1 1/2 cups chopped rhubarb
1/2 cup cranberries
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 cup butter or margarine
1/2 cup sugar
1 tsp vanilla
1 egg
1/2 cup milk

Melt butter in an 8 x 8 inch baking dish.  Mix 1 cup sugar with the rhubarb and cranberries and put into the pan.

Sift the flour and baking powder together.  Cream shortening, 1/2 cup sugar and vanilla. Beat in the eagg.  Add dry ingredients alternately to the egg mixture.  Pour batter over fruit.

Bake at 350F for 40-45 min or until done.  Cool 5 min and invert onto a plate.  Serve with whipped cream or ice cream.