The rhubarb has been incredible this summer; it tastes like heaven. Today I made a rhubarb custard cake, very easy and super tasty:
Rhubarb Custard Cake
1 package yellow cake mix
4 cups fresh rhubarb chopped in small pieces
1 pint whipping cream
1 cup sugar
1 tsp vanilla
3/4 tsp cinnamon
350 oven. Prepare the cake as package directs except also add vanilla. and pour into greased 13x9 pan. Sprinkle rhubarb on top of batter. Mix sugar and cinnamon, pour on top of rhubarb. Finally, pour the cream over all.
Bake for 55-60 minutes. Let cool and then refrigerate. This cool puddingy cake will disappear out of the pan! We put whipped cream on top because it wasn't fattening enough yet har har.
I had dinner with my next door neighbors on their deck, and we had fun complaining about our university (she works there too). Good times! while her little grandson 6 months old scooted around in his wheelie-bob and scared my dogs. Gabe and Rufus could just about take the baby, but they were unnerved when the baby became a babyscooter.
Now they are recovering from the shock to their nerves:
rhubarb? i can honestly tell you that i have never tried it. i guess it is because i have no idea what to do with the stuff or what it tastes like. is it a fruit or veggie?
ReplyDeleteRhubarb is a vegetable that tastes sort of fruity...and tart. It's very good for you, esp. for the kidneys and liver! Esp when baked into a sugary cake :). You have to try it!!
ReplyDeleteThanks for the recipe! I love rhubarb baked goods. Last week I made a strawberry rhubarb coffee cake and it was delicious and was a big hit at the office. It's on allrecipes.com.
ReplyDeleteOnceUpon: I am going to find that recipe. Sounds lovely.
ReplyDeleteI never cared for rhubarb though my dad and husband love it -- maybe in a cake I would be able to eat it ...... watch I will have a hard time getting some now
ReplyDeleteEilismaura, let me know if you try this cake; I'm thinking you'd like the rhubarb which takes on an almost cherry flavor...
ReplyDeletehmmmmmm cherry flavor???????
ReplyDeleteAnother reason to try the recipe!!
I am totally making this tonight! Our rhubarb is huge and needs eating (or freezing, or canning)! And I have a friend who has made gigantic cement leaves which look lovely in her garden. She uses a pile of sand, puts plastic wrap over it, then an upside down rhubarb leaf (the sand helps support it and allows it to keep natural shape) and then she carefully & quickly pats quickcrete on it (or any cement that is pretty fine & not too rocky) to the edges of the leaf and let it dry overnight. The next day, turn it over, carefully peel the leaf off, and use these lovely dinosaur-looking leaves in your garden! Since the underside of the leaf is used, the cement shows all the veins, very lovely, and uses a part of the rhubarb that gets tossed. ;o)
ReplyDelete