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WIld Mountain 12-8-13

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July 3, 2020

5/29/2020 11:26:00 AM
It's got to be rhubarb again

Now that everyone’s rhubarb is going to seed its time to enjoy its wonderful sweet-tarty taste!

Don’t ask me why this recipe has such a goofy name. One of my sisters gave me this recipe about 25 years ago and she doesn’t even like rhubarb. I think she’s kind of goofy too! In her words, “I’m not a real diehard rhubarb fan, but I can eat more than one piece of this. It’s mighty good!”

1 regular size package butter recipe yellow cake mix
4 c. diced fresh rhubarb
1 c. sugar
1 pt. whipping cream (2 c.)

Prepare cake mix according to package directions; pour into a sprayed 9x13 inch baking pan. Spread rhubarb over top. Sprinkle sugar over rhubarb. Slowly pour whipping cream, from the carton, over the rhubarb. Bake at 350 degrees for 60-75 minutes. Serve while warm or chill first. Store leftovers in the fridge. Note from Barb: The fruit sinks to the bottom, the cake forms on top and the whipping cream gets to be a custardy consistency. When I serve it, I flip it over onto a serving plate (one piece at a time), fruit side up.


3 c. diced fresh rhubarb, cut in one inch pieces
1 quart fresh strawberries, mashed
2 T. lemon juice
1 c. sugar
1/3 c. corn starch

3 c. flour
1 c. sugar
1 t. each, baking soda and baking powder
1/4 t. salt
1 c. butter or margarine, cut into 1/4 inch piece
1-1/2 c. buttermilk
2 eggs
1 t. vanilla

1/4 c. butter or margarine
3/4 c. each, flour and sugar

In a large saucepan, combine first three ingredients. Cover and cook over medium heat about five minutes. Combine sugar and cornstarch; stir into rhubarb mixture. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine next five ingredients. Cut in butter until mixture resembles coarse crumbs. Beat together next three ingredients; stir into crumb mixture. Spread half of batter evenly into a greased 9x13 inch baking dish. Carefully spread filling over top. Drop remaining batter by tablespoonfuls over filling. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter.

Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350 degrees for 40-45 minutes. Cool in pan. Cut in squares. Makes 16-20 servings. Note: buttermilk may be made by putting 1-1/2 T. vinegar in a 2 c. measuring cup. Add milk to make 1-1/2 c.


1-1/2 c. flour
3/4 c. packed brown sugar
1/2 t. each baking soda and salt
1/3 c. canola oil
1 egg, slightly beaten
1/2 c. buttermilk
1 t. vanilla
1 c. diced fresh rhubarb
1/2 c. chopped walnuts

1/4 c. each packed brown sugar and chopped walnuts or pecans
1/2 t. cinnamon

In a large bowl, combine first four ingredients. Combine next four ingredients; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Makes about 10 muffins.

Thought for the Day: Ability is what you are capable of doing. Motivation determines what you do. Attitude determines how well you do it.

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WIld Mountain 12-8-13

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