Everyone has a recipe for carrot cake….this is similar and the colour will fool you. When making the batter it is, of course, red (looks like a red velvet cake) ..when it is baked, it is not. As far as taste and flavour go, it is hard to beat (excuse the pun). Truly a delicious cake and the icing….WOW!
This recipe is from the Walnut Beach Resort Chef, Justin.
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- pinch of salt
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- 4 large eggs
- 1 1/4 cup Crisco oil
- 1 cup sugar
- 1 up brown sugar
- 2 tsp. pure vanilla
- 3 cups grated beets (peeled and grated raw – wear gloves)
Preheat oven to 325 degrees or set your barbecue (that is right) with indirect heat with the far left burner on high and the burner next to it on low. Grease and flour 2 x 8 or 9 inch cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, mix the eggs, oil, sugars and vanilla together.
In three stages, stir the dry ingredients into the wet ingredients until they are just mixed together.
Fold in your grated beets and divide the batter between the two pans equally.
Bake 40-45 minutes in the oven or bake with the lid closed on the barbecue , checking every 15 minutes until done. Test with a toothpick.
Remove and allow to completely cool.
Icing
9 oz. Philadelphia cream cheese
1/2 cup unsalted butter
2 cups sifted icing sugar
1 tsp. pure vanilla extract
2 cups rhubarb
1 cup sugar
1 cup water
Take the rhubarb, sugar and water and place in a small pot on the stove. bring to a boil.
Lower the temperature and cook until it becomes thick, like jam. About 30 minutes.
In a mixing bowl, whip the ceam cheese and butter together until smooth and fluffy. Add the sifted icing sugar and vanilla and beat until smooth and fluffy.
Scrape the sides of the bowl down and add the cooled rhubarb jam and mix in.
Add as much of the rhubarb mixture as you like to taste. Put about half of the icing on the top of the bottom layer, place the second cake on top and finish icing.
If making two separate cakes, make the icing 1.5 times to ensure you have enough for both.
Garnish
Take one beet (medium size) and peel then slice very thin on a mandolin (if you have one). In a saucepan of 1 cup water and 1 cup sugar, boil for 4-5 minutes to thicken and cook the beets.
. On a parchment lined cookie sheet, lay out the slices and bake in a 250 oven for 45 minutes or so. They will appear to be a little limp when you first remove them from the cookie sheet, but as they cool, they crisp up (like chips). Put a handful on top of the cake. You devil you, who knew you were so clever?
This is amazing…..try it and I know you will like it.
Rhubarb Meringue
As previous B & B owners we try to find different ways to present all kinds of dishes. Here is one to try.
- 2 cups plus 4 tbsp. flour
- 2 cups plus 7 tbsp. sugar
- 2/3 cup butter
- 5 cups diced rhubarb
- 1 cup whipping cream
- 4 eggs, separated
- pinch of salt
Prehreat oven to 350 degrees. Mix together 2 cups of the flour, 2 tbsp. of sugar and the butter and press into a 13 x 9 inch baking pan. Prick crust with a fork and bake for about 10 minutes.
Mix together the rhubarb, cream, egg yolks and salt with 2 cups of sugar and the remaining flour andpoour over the crust. Bake for 45 minutes.
To make the meringue, beat the egg whites until foamy and while beating, add the remaining sugar, a little at a time. Beat until stiff peaks form. Spoon over the rhubarb mixture and bake for about 8-10 minutes or until lightly browned.
As I was typing this, I remembered we are hosting a dinner in 3 days. This would make a wonderful change of pace. Yummy.
Cheesecake With A Spanish Flair
I love cheesecake, but seem to in the minority most of the time. This is easy, not expensive to make and with the flavours of spring fruit offerings, makes it a real winner.
- 1 lb. Philadelphia cream cheese
- 3 tbsp. butter
- 1 1/2 cups berry sugar
- 2 large eggs
- 1/4 cup flour
- 1 tsp. lemon zest
- 1/2 tsp cinnamon
- pinch of salt
- Icing sugar
Preheat oven to 400 degrees. Cream together the cream cheese, sugar and 1 tbsp. butter. Add the eggs, blending well after each addition.
Add the flour, zest, cinnamon and salt. Mix well. With the remaining 2 tbsp of butter, butter the sides and bottom of a springform pan. Pour in the batter and bake for just 12 minutes.
Reduce the temperature to 350 degrees and continue baking for about 25-30 minutes. Cool completely.
Strawberry/Rhubarb topping
- 2 cups chopped rhubarb
- 2 cups fresh strawberries
- 1 – 2 tbsp. fresh lemon juice
- sugar to taste
Put the ingredients in a saucepan and cook until the rhubarb is tender. Taste and adjust lemon juice and sugar.
Sprinkle the top of the cheesecake with icing sugar and add the fruit topping on top. The topping can be either warm or cold, your decision!
If you didn’t notice….this doesn’t have a crust of any kind. It is so elegant when served.
Spring Rhubarb Cake
This is the time of year for rhubarb, so it would be a shame to waste it. Not a lover of it? Aha! I have a few recipes to change your mind…read on…
- 1/4 cup butter, room temperature
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 2 1/3 cups flour
- 1 tsp. baking soda
- 4 cups washed, chopped rhubarb
- 1 cup sour cream
- freshly grated nutmeg
if that isn’t enough, by all means, add the whipped cream.
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until very fluffy (4-5 minutes). Beat in the egg well and add the vanilla.
Sift the flour and baking soda together and add to the butter mixture.
Stir in the rhubarb and sour cream. Mix this together with your hands as it is a very stiff batter.
Pat into a greased 9 x 13 baking dish. Sprinkle lightly with nutmeg. Bake for about 40 minutes or until done.
Serve this warm with the, oh yeah, whipped cream. Now sit on the deck with a hot coffee and enjoy the spring warmth. You could share this delightful moment with a friend as well. Who could ask for more?
Not a calorie in this one….Nah!
Judith’s Rhubarb Strudel
This is the time for a perfect dessert with rhubarb. Make sure you try this, it is truly awsome.
- 4 cups sliced rhubarb
- 3/4 cups granulated sugar
- 2 tbsp quick cooking tapioca
- 2 tbsp chopped ginger in syrup
- 1 tbsp grated orange zest
- combine and set aside.
- 6 sheets phyllo pastry
- 1/3 cup melted butter
- 1/3 cup fine bread crumbs, divided
- Icing sugar for dusting
Preheat oven to 400 degrees.
Place one sheet phyllo on clean work surface. Cover remaining sheets with damp towel so not to dry out. On each sheet cover with melted butter and sprinkle bread crumbs. Repeat for all six layers.
Spread rhubarb mixture on top, leaving two inch border. Fold in sides, and roll up jelly roll style.
Place seam side down on parchment lined cookie sheet and cut five slots in top of pastry to allow steam out.
Bake for thirty minutes or until golden. Sprinkle with icing sugar. Trust me, you can’t make enough of this stuff, even when you say you don’t like rhubarb…..you will!
My friend Judith gave me this recipe many years ago and with her permission it is now here for you to try. Too good to be true!
Rhubarb Coffee Cake
What a wonderful time of year – Spring….when all things are new again. With Spring, comes rhubarb and this is a great way to use it.
- 1 1/2 cup brown sugar
- 3/4 cup Crisco Oil
- 1 large egg
- 2 1/2 cups flour
- 1 cup buttermilk
- pinch of salt
- 1 tsp baking soda
- 1 tsp. vanilla
- 1 tsp. ground cinnamon
- 2 1/2 cups rhubarb, cleaned and chopped
- 1/2 cup pecans, coarsely chopped
- 1/2 cup berry sugar
- 1 tbsp. butter
Preheat oven to 325 degrees. In a medium bowl, mix brown sugar, oil and egg together.
Blend flour, buttermilk, salt, baking soda, cinnamon and vanilla. Blend with the egg mixture. Fold in the rhubarb and nuts.
Place in 2 greased 9 x 5 loaf pans. Combine sugar and butter brush over the top of the loaves. Bake for 1 hour. Remove to rack and cool for 10 minutes before removing. Cool completely.
Either ask all your friends over for coffee and freeze one wrapped in parchment paper and tin foil over that to seal in, or you will eat it all up.
Rhubarb Bars
This is very much like date squares or as we knew it, matrimonial squares.
Preheat oven to 350 degrees.
- 3 cups rhubarb cut into 1/2 inch squares
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 1 tsp. pure vanilla
- 1 1/2 cups rolled oats (not quick)
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup packed brown sugar
- 1 cup butter
Combine the first four ingredients and cook until it becomes thick. Cool completely.
Combine crust ingredients and pat two-thirds of the mixture into a greased 9 x 9 inch pan. Add the filling and top with the remaining crumbs. Bake for 30-35 minutes.
Cool before attempting to cut.
Be sure to have some vanilla ice cream or whipping cream on hand. Darn, this sound so good I am going to make some.