 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This is a 1950's recipe from the Rhubarb Growers Assoc. of Sumner, Washington (my hometown, also known as The Bulb Capital of the West !). Different from all of the other rhubarb cake/rhubarb upside down cake recipes on Zaar, it includes lemon peel which adds a wonderful fresh flavor. The cute title hints at the hiding rhubarb beneath the cake. Ingredients:
4 cups unpeeled diced rhubarb (1 pound) |
1 cup sugar |
1 teaspoon grated lemon rind |
1 (18 1/4 ounce) box white cake mix |
powdered sugar |
whipped cream (to garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 glass pan.
3. Mix cake as directed on package, and pour batter into pan.
4. Top with rhubarb and lemon rind.
5. Sprinkle sugar over top of all.
6. Bake for 30-35 minutes.
7. Serve warm with a dollop of whipped cream and sprinkled with powdered sugar, (optional).
8. Number of servings is a guesstimate.
|
|