Impossible Rhubarb Cake or Good But Fattening!

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.

RHUBARB JOHN

  • 3 cups Rhubarb
  • 2 eggs
  • 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.

 

 

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