Rhubarb Cake with Whipped Cream
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 spring meal. But make sure you top it with real whipped cream!
Rhubarb Cake
Preheat oven to 350o. Mix a yellow cake mix (pudding in the mix) according to the package directions. Pour into a greased 9 x 13 pan. Cut up 5 cups of fresh rhubarb and mix with 2 cups of 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. Serve with whipped cream.
I highly recommend this dessert over raw rhubarb with sugar in a Dixie cup!
© 2012 Becky Danielson. All rights reserved.
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