As a child I remember picking stalks of rhubarb from my mom’s garden, snapping off the massive leaves, and heading to the house to rinse off the dirt. My mom would pour sugar into a small paper cup. I’d head outside to savor my treat. Okay, in kid terms it was a treat, raw rhubarb dipped in sugar. As an adult, it makes my mouth pucker just to think about it.
Here’s a better way to enjoy rhubarb, both tart and sweet. The cake is an easy and delicious ending to a picnic this Memorial Day. But make sure you top it with real whipped cream!
Rhubarb Cake with Whipped Cream
yellow cake mix (pudding in the mix)
5 cups fresh rhubarb, cut in 1 inch pieces
2 cups granulated sugar
1 pint whipping cream (reserve 1/2 pint for garnish)
2 T powdered sugar
Preheat oven to 350 degrees. Prepare cake mix according to the package directions. Pour batter into a greased 9 x 13 pan. Cut rhubarb and mix with sugar to coat well. Arrange rhubarb and sugar mixture over cake batter. Drizzle with a 1/2 pint of whipping cream. Bake for 50 minutes.
Whip remaining cream with powdered sugar. Add a dollop of cream to each serving of cake.
How sweet are Your words to my taste!
Yes, sweeter than honey to my mouth!
By Becky Danielson, Christian wife, mom, licensed parent and family educator, and the co-founder of 1 Corinthians 13 Parenting. You can find her on the new website, FaithFirstParent.com. She writes for Hooray for Family, an online and print magazine and facilitates the Parent and Family Education program at a Christian preschool in the Twin Cities. When she’s not speaking, writing or consulting with parents and teachers, she loves to spend time in the kitchen, cooking and baking for her family.
Becky is also the co-author of Raising Little Kids with Big Love and Raising Big Kids with Supernatural Love. both with Study Guides. Contact Becky to schedule a workshop or retreat for your church or group.