As I looked at our nearly bare garden and spotted our healthy
rhubarb plants, a sudden fancy hit me. Hot rhubarb upside down cake with vanilla ice
cream. We had made this recipe once before with success. So my sister & I quickly
harvested the tenderest shoots.
Delicious rhubarb recipe sent in by Linda Villiard.
6 cups Sliced fresh rhubarb (1/2 inch slices)
1 1/2 cups Butter, softened
1 1/2 cups Brown Sugar
1 package French Vanilla cake mix
Oven Temp ~ 350°
Baking Time ~ 45 to
Pan Type ~ 9 x 13 inch Cake Pan
Combine the rhubarb, butter and brown sugar.
Place in the bottom of a prepared cake pan.
Mix cake-mix according to directions on the box and pour over the rhubarb mixture.
Bake Rhubarb Upside Down Cake for the allotted time. Cool for awhile and turn over onto a cookie sheet with edges or a jelly roll pan.
Serve rhubarb cake warm, topped with whipped cream if desired or vanilla ice cream.
Enjoy Linda's rhubarb cake!!!
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!