Late May always brings a new season in North Dakota - RHUBARB SEASON! Yes, that's the time of year that you see all kinds of rhubarb dishes showing up at potluck dinners or other events. Time for rhubarb jam, rhubarb crisp, and all kinds of wonderful treats.
Here's one of our family's favorite rhubarb desserts - Rhubarb Cream Cake. This cake is easy to make and forms a delicious custardy layer on the bottom. It usually doesn't go to waste!
Rhubarb Cream Cake
1 (18 oz.) pkg white or yellow cake mix
+ ingredients to make the cake
3 cups (or so) cut up fresh or frozen rhubarb
1 cup sugar
sprinkling of cinnamon
12 oz. can evaporated milk
Prepare cake mix as package directs. Pour into gresed 9X13 pan. Arrange rhubarb over the top of the batter. Sprinkle with sugar and then a light sprinkling of cinnamon. Pour evaporated milk evenly over the entire mixture. Bake at 350 degrees for 45-60 minutes until middle of cake is done. (A delicious custard forms at the bottom of the cake as it bakes and the rhubarb sinks thru to the bottom.) Serve warm or cold - with or without whipped topping. Store in refrigerator.
2 comments:
Yum - this is one of our favorites in Minnesota too!
YUMMY! Ruhbarb season...I love rhubarb. Oh, wait...you already know that!
I'm guessing the custardy bottom has rhubarb pieces...yummy. I can dream of this cake...warmed up...with warm pieces of juicy rhubarb.
(sigh)
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