This recipe is amazingly simple – But tastes expensive and complicated! My son first had this at a boy scout campout where it was actually made in a Dutch Oven over a campfire. He kept talking about how good this dessert was but was unable to describe how it was made. Then one day at our Thresher’s meeting we had a potluck and a lady brought this dish – to my son’s delight. So she shared the recipe with me. Here it is:
- 1 package of yellow or white cake mix
- 4-8 cups of cubed rhubarb (I like a lot of rhubarb so I use 8 cups)
- 1-2 cups of sugar (depending on how much rhubarb you use)
- 1 cup of whipping cream – unwhipped (use half/half if you want less calories)
Prepare cake mix batter according to directions on box. Pour into greased 9×13 baking pan. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350 for 40 -45 minutes or until golden brown. Cool for 15 minutes before serving. Top with whipped cream. Refrigerate leftovers. Makes 12 -15 servings.
A recipe that has been in my family for years is Rhubarb John. It came over on the boat with my family from Sweden in the late 1800s. I have never had any dessert from anyone else or have seen a simular recipe in a book like this one. It is relatively plain but is very good and straight forward.
3 cups Rhubarb
2 cups sugar
4 Tbsp flour
Grease a 9×9 glass pan. Put the rhubarb on the bottom and spread it out evenly. Mix eggs, sugar and flour in a bowl then pour it over rhubarb. Then mix dough:
1 cup of flour
1 tsp baking powder
2 tbsp butter
1/2 cup milk
Mix dough and place on top of rhubarb. Bake in a 350 degrees oven for about 35 minutes. Crust should be golden and rhubarb tender. Serve in a bowl with half/half sprinkled on the top. Whipped cream can also be used. Best served warm.