Sheryl's Rhubarb Cake - Everyday Cooking Adventures

I was very excited to try this recipe and use up some of rhubarb I have taking over my garden. I hoped it would be another winning rhubarb recipe to add to my repertoire.

Freshly picked rhubarb all sliced up ©EverydayCookingAdventures 2013

I had the cake all ready for the oven within 15 minutes. I used an electric hand-mixer to whip up the cake batter. I stuck to the recipe and hoped for the best! Due to being at a higher elevation, the cake took a little longer to bake than you might need at a lower elevation so just check for doneness accordingly.

Whipping the cake batter ©EverydayCookingAdventures 2013

Layering the rhubarb on top of the batter ©EverydayCookingAdventures 2013

I dished this up with some vanilla ice cream…heavenly! It was perfectly sweet, not cloyingly, but enough so the rhubarb didn’t have any bitter taste. It was light and fluffy with a little creaminess on the bottom. Here’s my rhubarb cake:

Rhubarb Cake ©EverydayCookingAdventures 2013

Sheryl’s Rhubarb Cake

By: Sheryl S., 2013

Makes: One 9″x13″ cake
Hands-On Time: 15 minutes
Baking Time: 35 minutes

Ingredients:

3 thick stalks rhubarb (4-5 if skinny stalks), about 2 cups
1 box white cake mix
1/3 cup vegetable oil (according to Betty Crocker mix)
3 egg whites (according to Betty Crocker mix)
1 1/4 cup water (according to Betty Crocker mix)
3/4 cup white sugar
1/2 pint heavy whipping cream
canola oil spray/PAM/butter
about 1/4 cup flour (for greasing pan)

Directions:

1. Rinse rhubarb and slice into 1/4″ pieces.

2. Grease 9″x13″ glass baking dish with spray or butter. Pour flour in the pan and swish back and forth over sink to coat all sides and bottom of pan. Tap baking dish over sink to prevent excess flour from clumping in order to just leave a dusting of flour.

3. Make cake mix as directed (vegetable oil, egg whites, and water amounts as indicated by your brand). Pour into greased/floured baking dish.

4. Top the cake mix with the rhubarb, scattering it to create a single layer over the entire surface. Pour sugar over top. Then pour all the whipping cream on top of the sugar.

5. Bake in a 350ºF oven for 35 minutes. Test doneness with toothpick. Let cool on baking rack.