We had some rhubarb and I've been craving it so we ended up making a rhubarb cake here this week. It's been pretty hot and humid but somehow we were able to squeeze this in on a day that wasn't all that bad, (we have no air conditioning so having the oven on really heats up the house!).
Z enjoys helping out in the kitchen and trying new recipes just like me so she was all for this project.
Here is the recipe we used in case you are interested...
Ingredients
- 1 package Pamela's Gluten-Free Vanilla Cake Mix (or any yellow cake mix)
- 3 cups diced rhubarb
- 1 1/4 cups white sugar
- 1/2 pint whipping cream
Directions
- Preheat oven to 350 degrees F.
- Grease and flour a 9x13 inch pan.
- Prepare cake mix according to the package directions.
- Pour batter into prepared pan.
- In a medium bowl, mix together the rhubarb and sugar.
- Spoon the rhubarb mixture over the cake batter.
- Drizzle the whipping cream over the top of the rhubarb.
- Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool completely before turning it out onto a serving dish.
It was pretty simple considering it called for a ready-made cake mix and it ended up being delicious! Super moist. The best part was the gooey bottom. Yum! I didn't even have a scoop of vanilla ice cream with mine because it was so good on it's own.
The picture of the finished cake doesn't look amazing, but let me tell you...it was!
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