Thursday, May 28, 2009

Tis the Season for Rhubarb....

It is rhubarb time in New England...
Here is a yummy (easy) recipe for rhubarb, even though rhubarb is great stewed or baked in a pie with strawberries....
This recipe makes a dense, custardy cake - not a butter cake.  Delicious

Rhubarb Custard Cake
1 pkg yellow or lemon cake mix
ingredients according to package (eggs, oil and water, but substitute club soda for the water if you have it, if not, water will be fine)
1 tsp vanilla extract
3-4 cups chopped rhubarb, fresh or frozen (but thaw the frozen and drain)
1 1/2 cups heavy cream
1 cup sugar
1/2 tsp cinnamon

Mix cake according to mix directions, adding 1 tsp vanilla extract. Pour in greased 13x9 pan.
Sprinkle the top with chopped rhubarb, then sugar and cinnamon, then pour on the cream.
Bake at 350 for 40 - 45 minutes until golden brown.  Let sit for 10 - 15 min.
Cut in squares.  Serve warm with whipped cream.

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