I have always loved rhubarb. It’s sour and intense and perfectly complements strawberry pie, or cake, or anything sweet. It’s hard to get in stores, except in the spring, so snap it up when you can. Luckily enough, my mom was given a couple rhubarb plants out of my grandma’s garden. Now, I can get it whenever. It is so much fun to experiment with this ingredient.
Remember, the roots and leaves of rhubarb are poisonous. Every time I eat it, I laugh about how people figured out that the one part of the plant that was safe enough to eat was the stem.
And now, to the cake. Its simple, easy, and impressive. I brought it to work over the summer, and people raved about it. My secretary even thought that I had made the cake from scratch, rather than just doctoring a cheap box mix. Like I’ve said before, I used to be against box mixes. But now, I see no reason to not use them. No one will ever fault you when you bring them free cake, or give them a cake for their birthday. Box mixes are cheaper and much easier to me. How do you feel about box mixes? Are you all for them or against them on principle?
- 1 box mix of yellow cake prepared, or your favorite yellow cake batter
- 1/2 pound rhubarb, or about 15 thin stalks
- Preheat the oven. Preheat the oven to 350 degrees. Grease a 9×13″ pan.
- Prepare the batter. Either prepare the batter according to the directions on the box, or prepare your favorite yellow cake. Pour into the greased pan.
- Chop the rhubarb. Chop the rhubarb into small pieces, and then sprinkle over the cake batter.
- Bake. Bake the cake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Serve and enjoy!