Big Batch Rhubarb Raspberry Streusel Cake

Did you know that rhubarb and raspberry are an amazing combo? I thought they'd be too tart together but when you mix them in a cake and throw on some streusel they are juuuuuuuust right. 

I didn't add nuts to the topping but, believe me, they're a great addition as well. I developed this recipe to be a big batch because I needed a LOT of cake to gift to several families. This makes 4 - 8 inch pans, or 2 - 9 X 13 pans. You could probably stretch it out to 5 - 8 inch pans if you wanted it more like a square than a cake. I prefer the thickness of a cake myself. If you do try 5 then be sure to adjust the cooking time accordingly. 

Big Batch Rhubarb Raspberry Streusel Cake

Ingredients

Cake

1 cup butter, softened

3 3/4 cups sugar

4 tsp vanilla

4 eggs

8 cups flour

4 tsp baking powder

2 tsp baking soda

1 tsp salt

4 cups buttermilk

8 cups rhubarb, finely chopped

2 cups raspberries

Streusel

1 cup butter, melted

2 cups flour

2 cups brown sugar

Directions

Preheat oven to 350. 

In a large bowl, beat together the butter, sugar, and vanilla until creamy, scraping bowl as needed. Beat in eggs. In another bowl, stir together flour, baking powder and soda, and salt. In another bowl, measure out the buttermilk. Lastly, in a separate bowl, measure out the rhubarb and raspberries. 

Combine the dry ingredients into the wet ingredients alternating with the buttermilk until just combined. It's okay if a few streaks of flour remain. 

Stir in the rhubarb. Batter will be very thick. 

Spread the batter evenly among the 4 - 8 inch pans. Top each cake with 1/4 of the raspberries. (Note - you can also stir the raspberries into the cake batter with the rhubarb but they will get smushed. The cake will still taste delicious but will be streaked with color.) 

Prepare streusel - in a mixing bowl, stir together the melted butter, flour, and brown sugar. (If you'd like to add any nuts, do so now) Sprinkle the streusel evenly over the 4 cakes. 

Bake at 350 for 40 - 50 minutes. Depending on how your oven cooks, it may take a bit longer. The cakes are done when they are golden brown on top and toothpick inserted near center comes out clean. 

FYI - place a cookie sheet or oven liner at the bottom of the oven to catch any spills, these do bubble up and over a bit.

Remove from oven and let cool completely on wire racks. 

You can serve the cake warm or room temp. They are delicious either way. This is a very dense cake and is very moist so no frosting is required. Although, it does go fabulously with a scoop of ice cream or dollop of whipped cream!

The perfect tea time snack. It is a very large batch of cake so it's great for larger gatherings or potlucks. It also freezes very well so you can have cake whenever you like in the future too! Just cover the cooled cakes very well with plastic wrap and then a layer of tinfoil before placing in the freezer. 

Tangy and sweet, just the way I like it!

Rhubarb Cheesecake Squares

When rhubarb season arrives everyone knows it. Rhubarb shows up everywhere because it just keeps growing and growing and growing! Not that we're complaining. Rhubarb is an amazing ingredients in soooo many things. Throw it in with some strawberries or blueberries and the flavor of whatever you are making just gets better. 

These cheesecake squares can be whipped up in about an hour from start to finish and will make you all sorts of new friends. People cannot get enough of them! And by "people" I mean me. I may have eaten more than one..... quality control, you understand. 

But seriously, be prepared to make more than one pan of these!

Rhubarb Cheesecake Squares

Ingredients

Rhubarb Layer

5 cups chopped rhubarb

3/4 cup sugar

1 Tbsp water

3 tsp cornstarch

Cheesecake Layer

2 - 8 oz bricks of cream cheese (16 oz total), room temp

1/2 cup icing sugar

1 egg

Crust/Crumb Layers

1 cup butter

1 3/4 cup flour

1 cup oats

3/4 cup brown sugar

pinch salt

1/2 cup chopped walnuts

Directions

Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside. 

Prepare rhubarb layer - cook rhubarb, sugar, and water. Simmer for 8 minutes over medium heat. Add in the cornstarch and cook 2 more minutes. Set aside to cool.

Prepare cheesecake layer - Beat together the cream cheese, icing sugar, and egg until smooth. Set aside. 

Prepare crust/crumb layer - Crumble together butter, flour, oats, brown sugar, and salt. Add half of this mixture to the prepared pan and press firmly. 

Add the walnuts to the remaining half and set aside. 

Assemble square: Scoop cheesecake mixture by the spoonful on top of the crust and spread with a spoon, being careful not to disturb the crust layer too much. 

Spread the rhubarb mixture on top of the cheesecake.

Lastly, crumble on the remaining crust/crumb mixture evenly over the top.

Lightly press down. 

Bake in 350 oven until topping is golden brown and cheesecake is set - about 30 minutes. 

Cool completely before slicing. Store in fridge. 

Love cheesecake but not the time involved to make it? Give this a try. All the tastiness of cheesecake but in a fraction of the time. Plus... rhubarb and crumbly bits.... you've got nothing to lose here. 

FYI - If you are a little shy of 5 cups of rhubarb you can make up the difference with strawberries! 

Rhubarb Fritters

We all know apple fritters are pretty much magic. (Check out our Apple Fritter recipe HERE!) 

But did you know rhubarb fritters are even better? 

It's true.

I mean... unless you don't like rhubarb, in which case you're going to disagree *sigh*.

Rhubarb fritters are tangy and crunchy AND sweet and squishy. They are all the things. 

All. Of. Them.

Yeast dough always takes a bit of time to prepare but the end results are so worth it!

Deep fried dough and fruit (although technically rhubarb is a veggie) is on the top of the Best Treats In The World list, or at least it should be. 

Did you know rhubarb was a vegetable? It's true. See.... these must be healthy then... *cough cough*

Rhubarb Fritters

Ingredients

Dough

4 - 5 cups flour (separated)

1/4 tsp baking soda

1 tsp salt

pinch nutmeg

1 cup warm buttermilk

1/4 cup melted butter

2 eggs

1/2 cup sugar

1 Tbsp yeast

Rhubarb Filling

3 cups finely diced rhubarb

1/2 cup sugar

3 Tbsp lemon juice

pinch salt

Oil for deep frying (about 1 liter)

Glaze

Liquid from rhubarb filling (above)

2 cups icing sugar

a bit more lemon juice (if needed)

Directions

Prepare dough - Whisk together 2 cups flour, baking soda, salt, and nutmeg. Set aside.

In the bowl of a stand mixer add: buttermilk, butter, eggs, sugar, and yeast. Whisk on low for 1 minute. Add in the dry ingredients and whisk another minute. Switch to dough hook - add enough flour (up to about 1 1/2 cups) to form a dough that is not sticky. 

Knead dough for 5 minutes. Place in an oiled bowl, cover, place somewhere warm to rise for 1 to 1 1/2 hours. 

While dough is rising, prepare rhubarb - place finely diced rhubarb, sugar, lemon juice, and salt in a bowl and let sit for at least an hour to release the juices. 

After dough has doubled in size - Roll out to about a 1/2 inch thick rectangle. 

Drain the rhubarb (RESERVE THE LIQUID FOR THE GLAZE). 

Spread the rhubarb on half of the dough.

Fold the dough to cover the rhubarb and roll with a rolling pin to flatten. 

Cut dough into 20 pieces. Try to get them as equal as possible. 

Take each piece, give it a good twist, and then flatten it in your hands. Things will get a little messy at this point. Place each twisted and flattened piece on a piece of parchment paper on a cookie sheet. (NOTE - I like to cut the parchment paper into individual pieces so it is easier to move the fritters for deep frying. They can get a bit sticky!)

Cover with a clean tea towel, place somewhere warm, and let rise another hour. 

During the last 15 minutes of rise time, heat your oil to 350. Place a wire rack or some paper towel down so you are ready once you start deep frying. 

You should also prepare your glaze at this point as well. Whisk together the reserved liquid and the icing sugar. Add in a little more lemon juice if needed to get to a "glue-like" consistency. 

When your oil is at 350, (use a thermometer for most accurate results. If your oil gets too hot your fritters will burn on the outside and be raw on the inside. Too cool and your fritters absorb too much oil) carefully lower 3 or 4 fritters into the oil at a time. Fry for about 1 minute on each side - until golden brown.

Remove from heat and place on wire rack or paper towel to drain excess oil. Repeat with remaining fritters. 

While fritters are still warm, dip each one into the glaze, then turn over and let excess glaze run off. 

Enjoy warm or room temp. Or, if you're one of those people, even chilled. 

They are soooo fluffy with that hint of chewiness on the outside. Check out the insides...

The rhubarb isn't cooked beforehand so it stays fairly crunchy. It's a nice surprise to get that bit of texture in there with all that fluffiness.

This recipe should make you about 20 palm-of-your-hand sized fritters. Be prepared to have to make even more. Once people taste these they'll be back for more.

Rhubarb Marshmallow Cobbler

We love rhubarb around our place. Which is a good thing because, as you are probably aware, once it starts showing up there is a LOT of it. Like.... sooooo much...

That's okay though. It just means we get to experiment with tons of rhubarb recipes. 

The one we are sharing here, for example, is adapted from a recipe our mom found in a Taste Of Home magazine. It has marshmallows in it, which just seemed weird. Of course, we had to give it a try! We drastically cut the sugar in this recipe. The original called for a cup and a half to be mixed in with the rhubarb. We only added 1 Tbsp. Seriously. That's all it needs. 

Rhubarb Marshmallow Cobbler

(Adapted from Taste Of Home, Simple & Delicious)

Ingredients

Bottom Layer

4 cups rhubarb, diced

1 Tbsp brown sugar

1 cup mini marshmallows

Cobbler

1/2 cup butter, room temp

1 tsp vanilla

1 cup sugar

1 3/4 cup flour

3 tsp baking powder

pinch salt

1/2 cup milk

Directions

Preheat oven to 350. Lightly spray a 9 X 9 pan with cooking spray, set aside.

Place diced rhubarb in the prepared pan. Sprinkle with the brown sugar and marshmallows.

Prepare cobbler - In a mixing bowl, cream together the butter, vanilla, and sugar until smooth. In a separate bowl, whisk together flour, baking powder, and salt. 

Beat the dry ingredients into the wet ingredients, alternating additions with the milk. 

Spoon the batter over the rhubarb.

Bake at 350 for approx 50 - 55 minutes, until top is golden brown and it is bubbling. 

Remove from heat and let sit on a wire rack for at least 15 - 20 minutes. 

Serve hot or warm.

The outside pieces are a bit crispier than the inside. 

Of course, the addition of ice cream is a must. 

We found that the with all that lovely cobbler on top the rhubarb did NOT need anywhere near 1 1/2 cups of sugar. The marshmallows add a layer of sweetness without making the cobbler gooey. 

It can be difficult to tell if the cobbler is cooked through - just make sure the top is a dark, golden brown before removing it from the oven, and when tapped it sounds hollow. 

 

 

 

Be sure to stop by Carole's Chatter for more tasty links!

Rhubarb Roll Up Cobbler

Once again I am terrible at coming up with a name for a recipe. This dish is what would result if rhubarb crisp and scones had a baby. Crazy good! But what to call it?

I went between rhubarb cranberry roll ups, rhubarb crisp with biscuits, and a bunch of other terrible names that you don't even want to know about. 

Rhubarb Roll Up Cobbler seemed to be the most favorable name.

It is the perfect combination of tart and sweet and, with ice cream, will make your brain explode. Not even lying. Serve it hot, warm, or chilled. Whatever you prefer. All three ways are amazing (if I do say so myself). 

I first created this dish back in 2008, before we started the blog, and had forgotten about it in my old recipe book. When I came across it the other day I thought it would be a brilliant way to use up some of the massive amount of rhubarb in Sue's garden. #BrilliantIndeed

Rhubarb Roll Up Cobbler

Ingredients

Syrup

1 cup white sugar

1/2 cup cranberry juice

1/4 cup water

Rhubarb Base

4 cups rhubarb, cut into about 1/2 inch pieces

2 tsp cornstarch

Scone Topping

2 1/2 cups flour

1 1/2 Tbsp baking powder

pinch salt

1/2 cup butter, cold

2 Tbsp brown sugar

1/2 tsp nutmeg

1/4 tsp cinnamon

1 Tbsp oil

1/2 cup milk

Scone filling

1/4 cup butter, softened

4 Tbsp brown sugar

2 Tbsp white sugar

2 cups rhubarb, finely diced

Directions

Preheat oven to 425. Spray a 9 X 9 pan with cooking spray, set aside.

Prepare syrup - stir together sugar, cranberry juice, and water in a medium saucepan.

Place over high heat and bring to a boil, stirring constantly. Boil for 2 minutes, stirring the whole time. Remove from heat and set aside while you continue the cobbler. 

Prepare rhubarb base - Toss the 4 cups of rhubarb with the cornstarch and spread in prepared 9 X 9 pan. (You should also prepare the 2 cups of finely diced rhubarb so it is ready when you make the scone topping.) 

Prepare scone topping and filling - In a mixing bowl, stir together the flour, baking powder, and salt. Cut in the cold butter until mixture resembles course crumbs. Stir in the brown sugar, nutmeg, and cinnamon. Lastly, stir in the oil and milk until a soft dough forms. (If it is too dry, add in a few spoonfuls of milk. If it is too wet, add in a few spoonfuls of flour.)

On a floured work surface, roll out dough to a 10 inch square. 

Spread the softened butter over the dough, sprinkle with the brown and white sugars. Lastly, sprinkle with the finely diced rhubarb.

Roll up, jelly roll style and press gently to seal.

Cut into 9 equal rolls. Place on top of the rhubarb in the pan. Drizzle the rolls evenly with the cranberry syrup.

Bake at 425 for approx 25 - 30 minutes, until scones are golden brown. (If tops appear to be browning to quickly then place tinfoil on top and continue to cook until the scones are done.) 

Let sit for at least 15 - 20 minutes. Serve hot, warm, or chilled. (Personally I like warm so when you top it with ice cream or whipping cream it starts to melt!) 

Of course, whipping cream or ice cream is a necessity. 

That color tho. 

Tart and sweet, flaky and squishy, there are all sorts of things going on in there. 

This is best eaten the day it is made but will survive until the following day without getting too soggy. 

A great recipe to use up rhubarb if you have it filling up your fridge. I put 4 cups for the base but I may have added closer to 5. I measured 4 cups in the pan but it seemed a little low so I cut up 2 more stalks (just an FYI). 

Be sure to pop over to Carole's Chatter for some foodie links. 

Rhubarb Cheesecake Square

A while back I created a Cherry Pie Cheesecake Tart (recipe HERE) out of some leftover ingredients. I stumbled over it again when it showed up in my Pinterest feed. I was like - "oh yeaaaaaaaah, I remember making that. That was tasty!" so I decided to re-make it but change it up with some rhubarb and whipped cream. 

I also decided to make the cheesecake layer a little thicker because...well.... CHEESECAKE! I don't think I really need to explain that any further...

Anyway... if you like cheesecake and you like rhubarb and you like pie.... I'm going to make a huge leap here and say you will most likely enjoy this too. 

Rhubarb Cheesecake Square

Ingredients

Bottom Layer

1/3 recipe of our NEVER FAIL PIE CRUST (HERE)

(or your own double crust pie dough recipe)

Rhubarb Layer

3/4 cup sugar

3 1/2 Tbsp cornstarch

4 -5 cups rhubarb, chopped

Cheesecake Layer

1 1/2 bricks (12 oz) Philadelphia Cream Cheese, room temp

1/2 cup sugar

2 eggs

1 tsp vanilla

Top Layer

2 cups whipping cream

1/4 cup sugar

1 tsp vanilla

Directions

Preheat oven to 400.

Bottom layer - Roll out pie crust to cover the bottoms of a 12x8 AND a 14 x4 tart pan. Set aside.

Rhubarb Layer - In a medium saucepan, stir together sugar, cornstarch, and rhubarb.

Place over medium heat. Cook and stir constantly until mixture comes to a boil and is thickened. About 8 - 12 minutes.

Pour into prepared pie shells.

Place pans in oven and bake 10 minutes.

While this is in the oven, prepare the cheesecake layer.

Cheesecake Layer - In a mixing bowl, beat cream cheese until smooth, scraping sides as necessary. Beat in sugar and eggs and vanilla until well combined. 

Pour over the rhubarb in the pans.

Turn oven down to 350.

Place back in oven at 350 until cheesecake is set, about 20 - 30 minutes.

Let cool completely.

When cool, prepare top layer.

Top Layer - In a large mixing bowl, beat whipping cream together with the sugar and vanilla, until stiff peaks form. Spread over cheesecakes.

Chill until ready to serve. (At least 2 hours)

Store any leftovers in the fridge. (If you have any!)

You can make this in a 9 X 13 pan if you prefer or even a 10 inch pie plate if you want it thicker.

You will just have to adjust your cooking times accordingly!

This is a perfect summer dessert and can be made with frozen rhubarb if you don't have fresh. 

The flavors and textures make this a wonderfully different square to bring to a potluck or to share with the family. 

Looking for tons of fun and tasty links? Check out these fab linky parties - Hun... What's For Dinner?, New Mrs Adventures, Lou Lou Girls, Dizzy Busy & Hungry, Nap Time Is My Time, Carole's Chatter