Wednesday, April 11, 2012

Rhubarb Cake

 Fresh rhubarb season is almost here! I've been checking my rhubarb plants, they are growing but not quite ready to pick. So I checked my freezer and was happy to find a package of rhubarb. This is a quick and easy dessert to put together. Serve warm and if you like you can top it with a scoop of frozen yogurt or ice cream and you have a wonderful dessert!
Ingredients:
  • 4 1/2 cups rhubarb, chopped
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 small package strawberry flavored gelatin powder
  • 1  517g (18.25 oz) package of yellow or white cake mix
  • 1/2 cup butter, melted
  • 3/4 cup water
Method:
  1. Place chopped rhubarb evenly in an ungreased 9 x 13 inch baking pan.
  2. Mix sugar and cinnamon and sprinkle over rhubarb.
  3. Next sprinkle strawberry gelatin powder on top of the sugar mixture.
  4. Sprinkle cake mix on top of the gelatin powder.
  5. Drizzle melted butter on top of the cake mix.
  6. Pour water over all.
  7. Bake at 350ยบ for 1 hour.
  8. Yields: 12 generous pieces
Tip: I used slightly frozen rhubarb..if you use fresh rhubarb increase water to 1 cup.

22 comments:

  1. This comment has been removed by the author.

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  2. My tiny fat fingers can't type on new smart phone. Let's try again.
    Yum. Can't wait to try this one. Tangy goodness.

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  3. I have rhubarb but am never sure when I should cut it. Do you have any suggestions? I heard you should cut it when it is about an inch wide but some of mine never gets that big!

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    1. I have read you should wait till it's about 10 to 15 inches tall but my first cutting is when it's about 6 inches tall and the stalks are still fairly thin. Of course I don't cut all of it, just a bit for that first fresh rhubarb taste. After that I can't keep up with the rhubarb:) I have never had a problem and have lots of rhubarb all summer long.

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  4. Oh Betty, before I starting reading your notes about the recipe I was thinking that again your rhubarb plant had produced fruit before mine had....but then you mentioned it was frozen.....perhaps I will still have a chance....LOL
    Regardless the recipe looks so yummy....got extra?

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  5. oh this looks so good...I've killed a few plants (which apparently is almost impossible) so I'll have to try again...nothing like fresh rhubarb..

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  6. Bookmarked this one for sure! Thanks

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  7. Delicous - thank you from MPI!!

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  8. Well I don't expect to have fresh rhubarb for a while yet, but now my mouth is watering for your cake.

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  9. This sounds absolutely delicious and easy; however since my family doesn't care for rhubarb, I imagine I could make it with apples with a spice cake mix or dark cherries with chocolate cake (sort of like a Black Forest dessert!), etc

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    1. Irma..that does sound delicious! There are so many possibilities!

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  10. I have been making this for years. Makes rhubarb lovers out of anyone. Enough sugar will do that!

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  11. I am going home to make this right after work. I still have rhubarb frozen from last year but my new stuff is almost ready. Thanks for all the great ideas.

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  12. My mouth is watering! This is my first visit to your blog. I was excited to see a blog with a catchy title!

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  13. I'm still waiting for my Rhubarb to grow enough for me to harvest it for something like that. Hopefully it won't be long now before it's ready for harvest because that cake is looking REALLY good!

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  14. Thanks for letting me & my co-workers be your test bunnies! The vote was very favorable to "use" us again ;)

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  15. It looks so very good and brings back a lot of memories.

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  16. *cough cough* ahem! Where did you hide this masterpiece in your kitchen?!

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  17. I made this the day after it appeared,( with rhubarb I bought at Lepp's )and tested it on my co-workers. Great reviews and the pan was cleaned out before the end of day! will be making this again soon.

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  18. Neophyte in the kitchen: what kind of cake mix do I buy? The just-add-water or is it OK to have the 'add water, eggs, oil' type? Thanks!

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  19. Anonymous..I'm pretty sure that my cake mix was the type to add 'water, oil and eggs'. (but of course you don't:)

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  20. Going to make this tomorrow...
    Angela

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