Cake - 38 / 55
Rhubarb And Nut Streusel Cake
- 3 rhubarb (diced fresh)
- 1 egg
- 300 gr sugar
- 280 gr all purpose flour
- 180 ml milk
- 170 gr butter
- 65 gr nuts (finely chopped)
- 10 gr corn starch
- 5 ml vinegar
- 2 gr baking powder
Rhubarb Crumble
- 14 rhubarb
- 2 eggs
- 1 orange
- 270 gr butter
- 150 gr self raising flour
- 95 gr caster sugar
- 70 gr pale muscovado sugar
- 60 gr flour a bowl (into)
- 24 gr hazelnut kernels (chopped)
- 1 gr cinnamon (ground)
Rhubarb Upside Down Cake
- 10 stalks
- 2 eggs
- 1 rhubarb
- 290 gr sugar
- 240 ml yogurt
- 190 gr flour all-purpose
- 110 gr butter
- 45 gr butter
- 7 gr baking powder
- 5 gr orange rind
Rhuburb Upside Down Cake
- 650 rhubarb
- 75 sunflower margerine
- 20 cm greased
- 2 1/2 cm lengths
- 1 egg yolk
- 1/2 sugar
- 95 gr self raising wholemeal flour
- 85 gr muscovado sugar (light)
- 24 gr butter
- 16 gr almonds (ground)
Rice Flour & Yogurt Pancakes
- 26 pancakes
- 2 3/4 in diameter (inches)
- 1 egg
- 120 ml low fat yogurt (plain)
- 120 ml low-fat milk
- 85 gr brown rice flour
- 45 gr cornstarch
- 30 ml vegetable oil
- 14 gr sugar
- 3 gr baking powder
Rice Flour And Yogurt Pancakes
- 1 egg
- 120 ml low fat yogurt (plain)
- 120 ml low-fat milk
- 85 gr brown rice flour
- 45 gr cornstarch
- 30 ml vegetable oil
- 14 gr sugar
- 3 gr baking powder
Rich Chocolate Cake
- 10 fat grams per approx (serving)
- 8 round cake (pan)
- 2 deep
- 1 egg
- 200 gr sugar
- 130 gr flour
- 120 ml buttermilk
- 100 gr sugar
- 65 gr butter
- 60 gr chocolate
Ricotta Cheese Cake
- 425 degree oven for the first
- 12 spring form which has been well buttered (pan)
- 8 egg yolks
- 8 egg whites
- 3 ricotta
- 1 rind of lemon (grated)
- 400 gr sugar
- 300 gr sugar
- 120 ml cream
- 100 gr sugar
Ricotta Cheese Poundcake
- 10 tube (pan)
- 6 eggs
- 2 lemons
- 450 gr packed brown sugar (light)
- 425 ml milk
- 250 gr unbleached flour
- 250 gr wheat flour (whole)
- 130 gr butter (unsalted)
- 120 gr ricotta cheese
- 14 gr baking powder
Ricotta Cheesecake With Ginger
- 2 agar flakes
- 180 ml apple juice
- 160 ml nonfat yogurt (plain)
- 140 gr grape-nuts cereal
- 120 gr low-fat ricotta cheese
- 75 gr strawberries (sliced)
- 30 ml oil
- 16 ml apple juice
- 1 gr nutmeg (ground)
- 1 gr ginger (ground)
Ricotta-sour Cream Cheesecake With Strawberry
- 9 baking (pan)
- 8 springform with non stick cooking (pan)
- 4 eggs
- 375 gr skim ricotta cheese
- 230 gr strawberries
- 180 ml sour cream (light)
- 10 ml honey
- 10 ml lemon juice
- 8 gr confectioners sugar
- 5 ml lemon juice (fresh)
Ricotta-sour Cream Cheesecake With Strawberry Sauce
- 9 baking (pan)
- 8 springform with non stick cooking (pan)
- 4 eggs
- 375 gr skim ricotta cheese
- 230 gr strawberries
- 180 ml sour cream (light)
- 16 ml lemon juice (fresh)
- 10 ml honey
- 10 ml lemon juice
- 8 gr confectioners sugar
Robb's Tropical Lime Cake
- 5 eggs
- 1 box lemon supreme cake mix
- 1 box lime jello
- 240 ml crisco oil
- 200 gr confectioners sugar
- 180 ml orange juice
- 60 ml lime juice
Rocky Road Cheesecake
- 2 mini-marshmallows
- 1 env
- 260 gr chocolate wafer crumbs
- 240 ml whipping cream
- 450 ml soft cream cheese
- 150 gr sugar
- 65 gr nuts (chopped)
- 60 ml water (cold)
- 28 gr cocoa
- 14 gr margarine
Romano's Reese's Peanut Butter Cake
- 3 eggs
- 450 gr packed brown sugar
- 300 ml creamy style peanut butter
- 250 gr unsifted all-purpose flour
- 240 ml milk
- 200 gr unsifted powdered sugar
- 240 ml cream cheese
- 120 ml water
- 100 gr butter (unsalted)
- 45 gr cocoa
Rum Cake
- 18 1/2 cake mix (yellow)
- 4 egg
- 1 nbsp
- 240 gr dark bacardi rum
- 200 gr sugar
- 180 ml water (cold)
- 140 gr pecans
- 110 gr butter
- 120 ml wesson oil
- 1 package vanilla pudding mix
Rum Cake #2
- 18 1/2 devils food cake mix
- 3 egg whites
- 325 gr corn syrup (light)
- 75 gr sugar
- 40 gr corn syrup (light)
- 9 gr vanilla extract
- 1 gr salt
Rum Cake Fraccaro+++fggt98b
- 10 eggs
- 9 round baking pans
- 3 greased
- 575 gr sugar
- 475 ml milk
- 475 ml whipping cream
- 325 gr maraschino cherry syrup
- 220 gr flour
- 60 gr rum
- 26 gr sugar
Rum Cake Ii
- 18 1/2 devils food cake mix
- 3 egg whites
- 1/2 batter prepared (into pan)
- 325 gr corn syrup (light)
- 26 gr sugar
- 14 gr corn syrup (light)
- 12 gr at a time
- 9 gr vanilla extract
- 1 gr salt
- some frosting on it
Rum Raisin Cake
- 3 eggs
- 2 ripe bananas
- 325 gr all purpose flour
- 300 gr sugar
- 180 gr dark rum
- 170 gr butter
- 170 gr raisins
- 120 gr walnuts
- 60 ml milk
- 5 gr baking powder
Saffron Cake
- 240 gr wholewheat flour
- 140 ml soymilk
- 140 ml warm water
- 110 gr currants
- 80 gr margarine
- 45 gr shortening
- 30 ml water (hot)
- 18 gr yeast
- 12 gr candied peel
- 4 gr sugar