Alrighty, folks…here it is, my first actual recipe post! (I did these flowers for Mother’s Day, but it was more of a craft than a recipe.)
Since I’ll be teaming up with Gooseberry Patch Cookbooks and The Real Farmwives of America and Friends, I better get my apron on and get to practicing my skills, so that some poor soul doesn’t end up following me into kitchen chaos!
My first recipe will be a super simple rhubarb cake. Here are the ingredients:
3 cups rhubarb, cut into 1/4 inch pieces
1 cup sugar
1 yellow box cake mix
1 pt. whipping cream (heavy cream)
9 X 13 pan
Yeah, simple, right??? Thought I should start out easy.
Here’s my rhubarb –
After you wash and cut up the rhubarb, pour the cup of sugar over the rhubarb and set it aside. (It will help draw the juices out of the rhubarb and make it sweeter!)
Then, make your cake mix according to the instructions on the box.
Then, simply sprinkle your rhubarb mixture over the top of the cake. Pour the cream over the top of that. And bake at 375 for 45-50 minutes.
I will warn you, the bottom does end up pudding-like. To serve it all pretty and nice, you would have to serve it upside down somehow. But for now, I’m not at all concerned about presentation, just that it comes out of the oven actually looking like it’s supposed to! Big score for me!
Next I may try something that requires more scratch than box…we’ll see how adventurous I get.
To get rid of the pudding like bottom add crushed graham crackers to the bottom of pan.
Uncle Bert Lawrence, my Dad, loved rhubarb! I wish I could have baked this for him. It looks delicious! Thanks, JoAnn
This cake was very good! I did add graham crack crumbs on the bottom as Tina suggested. Also cut the heavy cream in 1/2 and might add less sugar to the rhubarb next time. Everyone who had some loved it!