
i have a crazy, craaaazy rhubarb plant. my rhubarb plant made a 6 hour trek from south dakota in the back of a pickup truck, and was limp and wind-whipped when it arrived in my backyard. i was convinced nothing would come of its planting. but i planted it where my compost bin used to reside, and 6 years later, it still grows like mad. leaves 16 inches wide, 1-1/2 inch wide stalks. so i must do something with it!
i have a rhubarb upside-down cake recipe that i really like. i have no idea where the recipe came from, and i’ve modified it slightly to make it less sugary-sweet. and i ate like 4 pieces straight out of the oven and burned the roof of my mouth. rhubarb love.
mix 4 cups of diced rhubarb with 3/4 cup sugar and 1/2 teaspoon of cinnamon or nutmeg.
melt 2 tablespoons butter or margarine, place in a greased 9×13 pan. sprinkle with 1/4 cup brown sugar. add rhubarb mixture.
mix 1 package yellow cake mix per directions, minus 1/4 water. pour over rhubarb.
bake at 350 for 40 minutes, until batter pulls away from sides. let set 10 minutes.
optional, depending on how quickly you want to eat rhubarb cake: place jelly roll pan on top of cake and turn over to remove cake. liquid may pour down the edges.
resist the urge to eat directly from the oven! let some vanilla ice cream melt on it first…