It’s rhubarb time!

Rhubarb transplanted this spring

Rhubarb transplanted this spring

It is time for rhubarb cake made from a recipe used by George’s family. He thinks it may have been one used by Lena.

Rhubarb Cake

1 yellow cake mix
1 c water
1/3 c oil
3 eggs
4 c rhubarb, chopped
1 c sugar
1 pint whipping cream

Preheat the oven to 350 F.

Mix cake mix, water, oil, and eggs together to form a batter. Pour into greased 9″ x 13″ pan. Sprinkle rhubarb evenly over batter and sprinkle sugar on top. Pour whipping cream over all. It will look very lumpy. Bake 50-60 minutes at 350 F until a toothpick comes out clean.

The lumpy mess

The lumpy mess

The baked mess

The baked mess

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No mess at all

There was enough extra rhubarb to freeze a four cup bagful. This is my favorite way to freeze, a little bit at a time. Our newest kitchen gadget, the baggie rack, was used for the first time. It doubles as a drying rack for the dish rag.

 

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