Saturday, September 12, 2009


One of the nice things about the half back yard of our rental house here in Mobridge is a planting of Rhubarb. It is quite close to the property line with Glader's yard and usually shared by families of both homes, but this year, Glader's didn't partake of the crop. We used it once or twice and the rest went to seed, which isn't all bad. Next year will probably bring a strong harvest.

Carolyn O'Meara gave me an excellent recipe using rhubarb and a yellow cake mix which she calls Magic Cake that I would like to share with you. It is also in the Timber Lake Holy Cross Alter Society Cook Book under the name Rhubarb Custard Upside Down Cake, submitted by Marie Biegler. Marie suggests a white cake mix and a slighter shorter baking time.

I baked the Magic Cake with the yellow cake mix and can vouch for it's excellence. It is a keeper and even a reason to keep and freeze Rhubarb. If you are a fan of custard, you will love this dessert.

Next blog will list freezing and caning tips for rhubarb.

Since I temporarily misplaced Carolyn's recipe, here is the church cook book version:

Rhubarb Custard Upside Down Cake

Prepare 1 (yellow) or white cake mix according to directions on box and pour into 9x13' pan.

Mix together:
2 cups finely chopped rhubarb (fresh or frozen)
1 cup sugar

Sprinkle evenly over cake. Then pour 1 cup of cream with 1 teaspoon pure vanilla over all and bake at 350 for 30 minutes or more.

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