It's Rhubarb Season!! We LOVE rhubarb --- and I have been so delighted that the rhubarb we transplanted all took off and is loving it's home in Royal! The last two years I have canned a lot of rhubarb...like A LOT, A LOT. And, since my pantry still has a fair amount of canned rhubarb, jellies and jams, I decided to not process any this year! So, the neighbors and us are eating it as we go. And, it was a delicious decision! We've had rhubarb custard pies (my Grandma Berte's recipe), rhubarb bars, rhubarb bars for Matt's guys at work, and rhubarb cake for a catering and home. Yummy.
Today I am sharing the rhubarb cake recipe --- it is a winner and of course we LOVE it! This recipe was shared with me years ago when I worked an admin job at the Diocese and lined up caterers for meetings. One of our meeting spots was Sacred Heart in Early -- and of course the church ladies there always catered our meetings. And, once I had this cake -- I requested it again and again. (There has to be perks to lining up the catering, doesn't there?) One day as I was gushing (Yes, I gush when it relates to desserts!) that I loved this one --- the sweet lady in the kitchen wrote down the recipe for me! From then on --- family favorite! This recipe is easy --- simple ingredients you probably have on hand -- and goes together in minutes. Honestly picking and cutting the rhubarb is the longest part of the process! I love recipes like that! Here is the original recipe (and my changes -- because I ALWAYS change things, lol.)
Rhubarb Cake from the Sacred Heart in Early Church Ladies 4 cups of rhubarb (I put in 6 cups as we it cooks down a lot and we like it!) 1 cup mini marshmallows (I do probably 1.5 cups) 1 cup of sugar (I skimp on this to maybe 3/4 cup) 1 pkg strawberry jello Stir together and place in the bottom of a 9X13 pan Mix until crumbly: 1 white or yellow cake mix 1/2 cup melted butter Sprinkle the crumble on top of the rhubarb Pour one cup of water over the top Bake at 350* until top is brown ( 30-40 minutes)
That's it! You really can't get easier -- and the results are always great! We like it just as it is -- but you can serve it with cool whip -- or warm with ice cream too! Hope you enjoy it --- it is so fun to bake straight from the garden! Sara <3