Flavor of Spring
Certain things mean springtime in Montana. At least to me. One of them is rhubarb! I grew up with rhubarb pies, rhubarb crisp and my favorite, rhubarb cake! It's usually at it's peak in June. June is when everything is perfect in Montana! Right now it's just starting to push it's way up through the soil and show us it's leaves.... I stockpile rhubarb in the freezer to use all year round and today I decided it was safe to use the last bag of frozen rhubarb. Since we'll get more soon....
I'm gonna share with you the recipe that I've been obsessed with since I was a little bitty girl on a goat farm. My mom used to cook for the big ranches around the county and for the Lion's Club and such. This was one of the favorite treats she made and if my brother and I were lucky, there'd be a few pieces left in the pan when she got home! I'm no gourmet chef, not even as good of a cook as my mom, but this is easy. So easy, it's called "Easy Rhubarb Cake".
This is the recipe card I scribbled down about a million years ago, just after moving out on my own. On a day I called my mom and asked her how to make the cake because I had a wicked craving for it.
Which pretty much means, this is the stuff you need....
First you prepare the cake mix like you normally would....nothing special. Unless you're in your church dress. Then it's special.... ;)
Then you put the five cups of rhubarb in the bottom of a 13x9 cake pan.
Sprinkle the cup of sugar all over the rhubarb.
Sprinkle on the small package of strawberry Jello.
Then sprinkle on the 3 cups (ish) of small marshmallows.... unless they look like mine did.
Then it's more like rip off chunks and try to spread them out half way evenly.... but I'm over an hour from the store. So out here, we "make do." They eventually did end up in the pan and that's what counts.
Then we're ready to put that cake batter over the top of this "mess".....
Now you throw this puppy into the pre-heated oven at 350 degrees for 45 minutes.....and what comes out is pure, sweet-tart heaven on a plate. I always serve it flipped upside down so the pretty, gooey rhubarb is the first thing you see.
I've managed to eat two pieces while I wrote this post. No kidding! Now it's time for some hot tea. Let me know if you try this when the rhubarb comes up in your neck of the woods, I'd love to hear what you think!
Now go make something beautiful,