Jump to content

  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. ?

Rhubarb

delcecchi
 Share

Recommended Posts

delcecchi Grand Master

delcecchi

Posted
Posted

Since it is getting to be rhubarb time, here is a recipe that is awesome....

Barb's Rhubarb Cake

1 yellow cake mix -- 2-layer

4 cups chopped rhubarb

1 cup granulated sugar

1 pint whipping cream -- 2 cups

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.

Makes

1 (depending on how you cut it!!) dee-vine servings.

--

(1 to 18)

Source:

1 ' Star Tribune Taste Section 5/25/88'

Actually I got it off the rec.food.cooking newsgroup. Barb is a great cook from Minneapolis area.

- - - - - - - - - - - - - - - - -

Prepare batter for cake mix according to package directions; turn into greased and floured 9x13' pan.

Dump the chopped rhubarb on top of the cake batter.

Sprinkle the sugar on top of the rhubarb.

Pour the whipping cream (unwhipped) over the sugar. Bake at 350° for 50-60 minutes, until cake springs back when lightly touched.

- - - - - - - - - - - - - - - - - - -

Link to comment
Share on other sites
pike79 Collaborator

pike79

Posted
Posted

Rhubarb slush,8 cups cut up rhubarb,8 cups water,3 cups sugar, cook until tender,drain in colander,add half cup lemon juice,1 small pkg strawberry jello,2 cups vodka,freeze in gal. pail,take out whats needed for a glass mix with 7up or gingerale. I usualy keep out the vodka and add to the drink,the slush just freezes harder.The kids really enjoy this on a warm day.

Link to comment
Share on other sites
TylerS Mentor

TylerS

Posted
Posted

Dear God do I love rhubarb. My wife makes me a strawberry rhubarb pie every year for my birthday. It's only a few weeks away, and my mouth already has a hard time keeping the saliva at bay.

Link to comment
Share on other sites
Walleyehooker Veteran

Walleyehooker

Posted
Posted

Had enough rhubarb to pick today so I figured I would try this rhubarb cake. I only used 3/4 cup of sugar as it looked like a lot in the pan and it still turned out sweet enough for me. It kind of reverses as it cooks and ends up with cake on top and the rhubarb on the bottom and like a custard sauce. Very tastey and I would definitly make it again. full-27870-20421-001.jpg

Link to comment
Share on other sites
Matt Breuer Mentor

Matt Breuer

Posted
Posted

WAlleyehooker, you had the same happen to you... good to know I don't just suck at baking! One day I will figure out how to keep the rhubarb in the middle of the cake and not have the custard and filling filled bottom!

Link to comment
Share on other sites
delcecchi Grand Master

delcecchi

Posted
  • Author
Posted

WAlleyehooker, you had the same happen to you... good to know I don't just suck at baking! One day I will figure out how to keep the rhubarb in the middle of the cake and not have the custard and filling filled bottom!

That is how that cake is supposed to be. Back in the day they used to make "pudding cakes" that were like that. Problem with hunks of rhubarb is they are sort of sour. I guess if you don't like the cake over gooey custard effect then it is not the cake for you.

Link to comment
Share on other sites
bassman186 Rising Star

bassman186

Posted
Posted

Be careful this year making anything with local grown rhubarb. When we had a freeze here in MN a while back it caused the poison in the leaves to actually back up into the stalks that so many of us love! Rhubarb from most retailers is coming from WA unless specified as locally grown.

Link to comment
Share on other sites
delcecchi Grand Master

delcecchi

Posted
  • Author
Posted

Be careful this year making anything with local grown rhubarb. When we had a freeze here in MN a while back it caused the poison in the leaves to actually back up into the stalks that so many of us love! Rhubarb from most retailers is coming from WA unless specified as locally grown.

My rhubarb was barely peeking out of the ground when that freeze happened. I live in Rochester. I think this is baloney, but will let you know if I survive the cake.

Link to comment
Share on other sites
highlife4me Experienced

highlife4me

Posted
Posted

Since it is getting to be rhubarb time, here is a recipe that is awesome....

Barb's Rhubarb Cake

1 yellow cake mix -- 2-layer

4 cups chopped rhubarb

1 cup granulated sugar

1 pint whipping cream -- 2 cups

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.

Makes

1 (depending on how you cut it!!) dee-vine servings.

--

(1 to 18)

Source:

1 ' Star Tribune Taste Section 5/25/88'

Actually I got it off the rec.food.cooking newsgroup. Barb is a great cook from Minneapolis area.

- - - - - - - - - - - - - - - - -

Prepare batter for cake mix according to package directions; turn into greased and floured 9x13' pan.

Dump the chopped rhubarb on top of the cake batter.

Sprinkle the sugar on top of the rhubarb.

Pour the whipping cream (unwhipped) over the sugar. Bake at 350° for 50-60 minutes, until cake springs back when lightly touched.

- - - - - - - - - - - - - - - - - - -

We make this all the time during rhubarb season. One change you may want to try is to mix a tablespoon of cinnamon to the sugar before sprinkling on the rhubarb. I started doing this a few years ago. It really adds to an already great dessert.

Link to comment
Share on other sites
deerminator Veteran

deerminator

Posted
Posted

We made this for mother's day and it was a hit! I will have to try the cinnamon. I bought 4 rhubarb roots at FF today for $8 total. The packages said they could be planted through June in our zone. So I planted them tonight, fertilized and waterered good. And now we wait!

Link to comment
Share on other sites
titelines Experienced

titelines

Posted
Posted

I don't have much of a sweet tooth, and when we do a dessert, we try to go low fat/fat free etc. But, we have a bumper crop of rhubarb already so we're using it in lots of stuff. This sounded good, so I printed it out and we made it this past weekend. Oh mama!! This is good stuff. We cooked it a bit longer so the top of the cake was a nice dark brown. Wow. We'll probably make it again for our Father's Day pot luck. Thanks for sharing, and feel free to share more recipes.

Link to comment
Share on other sites
KEN W Mentor

KEN W

Posted
Posted

My wife made this last night.It was really good.Made a few substitions.

Added Cinnamon and used half and half instead of whipping cream to cut down on the callories.Tasted great.

Link to comment
Share on other sites
Matt Breuer Mentor

Matt Breuer

Posted
Posted

That is how that cake is supposed to be. Back in the day they used to make "pudding cakes" that were like that. Problem with hunks of rhubarb is they are sort of sour. I guess if you don't like the cake over gooey custard effect then it is not the cake for you.

Never said it wasn't good, just wasn't what I was trying to bake. I have a custard cake recipe for rhubarb, but no matter what type of cake I go for the rhubarb always fell. The other day I made a rhubarb crumble and figured out that flour was the key... Crumble utilized a lot of the same ingredients, but the chunks were scattered instead of complete goo in the bottom of the pan.

No matter what, they all come out delicious!

Link to comment
Share on other sites

Join the conversation

You can post now ↓↓↓ or ask your question and then register. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing


  • Your Responses - Share & Have Fun :)

    • Macgyver55
      Random Daily Pics

      By Macgyver55 · Posted

    • smurfy
      Just Food and Drink

      By smurfy · Posted

      By The way that didn't work either!! Screw it I'll just use the cellular. 
    • Wanderer
      Just Food and Drink

      By Wanderer · Posted

      It’s done automatically.  You might need an actual person to clear that log in stuff up.   Trash your laptop history if you haven’t tried that already.
    • smurfy
      Just Food and Drink

      By smurfy · Posted

      😂 yea pretty amazing how b o o b i e s gets flagged, but they can't respond or tell me why I  can't get logged in here on my laptop but I can on my cellular  😪
    • Mike89
      Just Food and Drink

      By Mike89 · Posted

      I grilled some brats yesterday, maybe next weekend will the next round...  
    • Wanderer
      Just Food and Drink

      By Wanderer · Posted

      You got word censored cuz you said        B o o b ies….. haha.   Yeah, no… grilling is on hiatus for a bit.
    • smurfy
      Just Food and Drink

      By smurfy · Posted

      Chicken mine,  melded in Mccormick poultry seasoning for 24 hours.  Grill will get a break till the frigid temps go away!
    • Mike89
      Problems with Yetti

      By Mike89 · Posted

      good luck!!!   
    • rundrave
      Problems with Yetti

      By rundrave · Posted

      we had some nice weather yesterday and this conundrum was driving me crazy  so I drove up to the house to take another look. I got a bunch of goodies via ups yesterday (cables,  winch ratchet parts, handles, leaf springs etc).   I wanted to make sure the new leaf springs I got fit. I got everything laid out and ready to go. Will be busy this weekend with kids stuff and too cold to fish anyway, but I will try to get back up there again next weekend and get it done. I don't think it will be bad once I get it lifted up.    For anyone in the google verse, the leaf springs are 4 leafs and measure 25 1/4" eye  to eye per Yetti. I didnt want to pay their markup so just got something else comparable rated for the same weight.   I am a first time wheel house owner, this is all new to me. My house didn't come with any handles for the rear cables? I was told this week by someone in the industry that cordless drills do not have enough brake to lower it slow enough and it can damage the cables and the ratchets in the winches.  I put on a handle last night and it is 100% better than using a drill, unfortatenly I found out the hard way lol and will only use the ICNutz to raise the house now.
    • Wanderer
      Problems with Yetti

      By Wanderer · Posted

      I haven’t done any leaf springs for a long time and I can’t completely see the connections in your pics BUT I I’d be rounding up: PB Blaster, torch, 3 lb hammer, chisel, cut off tool, breaker bar, Jack stands or blocks.   This kind of stuff usually isn’t the easiest.   I would think you would be able to get at what you need by keeping the house up with Jack stands and getting the pressure off that suspension, then attack the hardware.  But again, I don’t feel like I can see everything going on there.

  • Topics

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.

  I accept