It’s easy, it’s delicious, and I’ve shared this recipe about 100 times, verbally (that’s how easy it is to make)! Think you don’t like rhubarb cake? I dare you to try this. This will make even a non-rhubarb lover, love rhubarb. Scout’s honor. (I’m not a scout by the way, but I’m usually prepared like one!)
Preheat your oven to 350 degrees.
Do not feel like you need organic sugar. I was given this bag, that is why I have it. We are not exactly organic, free range people here. 😉
Prepare a yellow cake mix, as directed.
Do you break your eggs like this? My grandmother taught me this, and I’m teaching my children. Crack two eggs together and they break so perfectly!
Pour the cake into a deep 9×13 inch pan.
Cut up 4 cups of rhubarb. Mix with 3/4 -1 cup of sugar. I tend to lean toward 3/4 cup.
Feel free to use the same bowl you just mixed the cake in, why dirty another bowl? Have I mentioned I’m not fancy? Not on any level.
Sprinkle that glorious rhubarb all over the cake.
You ready for this?? Dump an entire pint of heavy whipping cream on top. I mean, it’s not like it’s swim suit season or anything. Bring on the calories!!
Bake for 45-60 minuets.
Forget swim suit season, and use a squirt of whipped cream to serve this delicious dessert.
Please, try to share. But if you don’t I’m not telling. Scout’s honor. 😉
Store in the refrigerator.
Simple Rhubarb Cake
1 Yellow Cake Mix (Prepared as directed)
4 Cups of Diced Rhubarb
3/4 -1 cup Sugar
1 Pint of Heavy Whipping Cream
Whipped Cream for serving
Preheat Oven to 350 degree Fahrenheit
Prepare a yellow cake mix according to directions.
Pour in a greased, deep, 9×13 inch pan.
Mix diced rhubarb and Sugar.
Pour Rhubarb and sugar mixture on top of cake.
Pour one pint of heavy whipping cream all over cake.
Bake for 45-60 minutes.
Cool. Serve with Whipped Cream.
Store in the Refrigerator.
xoxo,
-k
Adventures in Farmlife 