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#132 – Rhubarb Sour Cream Cake, Rhubarb Cheesecake, & Buttermilk Rhubarb Bread

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Rhubarb Sour Cream Cake

  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup sour cream
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 cups diced rhubarb

Topping:

  • 1 cup chopped nuts
  • 3/4 cup brown sugar

Preheat oven to 350 degrees. In a small bowl combine eggs, sugar, vanilla and sour cream; mix until combined. In a separate bowl, combine flour, salt and baking soda until mixed and incorporate into wet ingredients. Fold in rhubarb and pour into a generously greased 9 x 13 in cake pan. Sprinkle nuts and brown sugar over batter; bake for 40 minutes. Serve with whipped cream or ice cream.

Rhubarb Cheesecake

Crust:

  • 2 cups flour 1 cup melted butter
  • 2 cups oatmeal 1 cup brown sugar

Combine crust ingredients in a large bowl; mix until crumbly. Press about ¾ of crust into a greased 9 x 13 in glass cake pan, reserving the remaining crumbs for topping.

Filling:

  • 2 eggs, beaten 1 tsp vanilla
  • 1/2 tsp cinnamon 2 (8 oz.) packages of cream cheese
  • 1 1/2 cup sugar 3 cups finely chopped rhubarb

Preheat oven to 350 degrees. In a separate bowl, combine eggs, cinnamon, sugar and vanilla; mix until combined. Add cream cheese to filling mixture, combined until smooth. Fold rhubarb into filling; pour over crust. Top filling with reserve crumbs from crust. Bake for 40 minutes; cool and refrigerate. Serve with shipped cream or ice cream.

Buttermilk Rhubarb Bread

Batter: Topping:

  • 3/4 cup brown sugar 2 Tbsp. sugar
  • 1/3 cup vegetable oil 1 tsp butter
  • 1 egg 1/4 tsp cinnamon
  • 1/2 cup buttermilk
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 cup diced rhubarb
  • 1/3 cup chopped pecans, toasted
  • 1/2 cup white chocolate chips

Preheat oven to 325 degrees. Combine batter ingredients in a large bowl; generously grease 2 large loaf pans; pour batter filling only half-way into each pan. In a small bowl, combine topping ingredients; sprinkle over bread batter. Bake for 55-65 minutes until knife or toothpick comes out clean.

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