I told Mom I bought some rhubarb this weekend and was going to make my favourite cake, the rhubarb custard cake (Molly, I think you're pretty familiar with it). I told Mom I thought I'd brought it to her house one weekend when I still lived in Carbondale, but she didn't remember it, and asked me to post it. I really love rhubarb, and this is one of those super-easy cake mix recipes.
Incidentally, lots of people up here will dip a raw stalk of rhubarb in sugar and eat it out of hand, as a snack. I still haven't tried it, but rhubarb loves the cold, and there's lots of it up here. I may have to start growing some on my land.
Rhubarb Custard Cake
I like to flip over slices and serve like an upside down cake. If you use fresh rhubarb, the rhubarb and cream sink to the bottom to make a “custard”. If you use frozen, the rhubarb will be suspended in the cake, and the presentation won’t be as nice, but it will still taste good.
Oven: 350
Greased and floured 9x13 pan
Ingredients
One boxed yellow cake mix
4 cups chopped rhubarb (buy stalks with as much red as possible; it's sweeter)
1 cup granulated sugar
1 pint whipping cream (2 cups)
Directions
1. Prepare batter for cake mix according to package directions; turn into a greased and floured 9x13" pan.
2. Scatter the chopped rhubarb evenly over cake batter.
3. Sprinkle the sugar on top of the rhubarb.
4. Pour the whipping cream (unwhipped) over the sugar.
5. Bake at 350 for 50-60 minutes, until cake springs back when lightly touched.
6. Can be served warm or chilled. Store in fridge.
Subscribe to:
Post Comments (Atom)
3 comments:
This sounds just too good. I hope to try it next week. Meanwhile, Barbie gave me a huge bowl of backberries that I will be forced to make into a cobbler tonite.
Oh, I love blackberry cobbler. I guess up here I'd have to make it with Saskatoons. When are you going to post the cobbler recipe?
you have land?
Post a Comment