It’s rhubarb time!

Rhubarb transplanted this spring

Rhubarb transplanted this spring

It is time for rhubarb cake made from a recipe used by George’s family. He thinks it may have been one used by Lena.

Rhubarb Cake

1 yellow cake mix
1 c water
1/3 c oil
3 eggs
4 c rhubarb, chopped
1 c sugar
1 pint whipping cream

Preheat the oven to 350 F.

Mix cake mix, water, oil, and eggs together to form a batter. Pour into greased 9″ x 13″ pan. Sprinkle rhubarb evenly over batter and sprinkle sugar on top. Pour whipping cream over all. It will look very lumpy. Bake 50-60 minutes at 350 F until a toothpick comes out clean.

The lumpy mess

The lumpy mess

The baked mess

The baked mess


No mess at all

There was enough extra rhubarb to freeze a four cup bagful. This is my favorite way to freeze, a little bit at a time. Our newest kitchen gadget, the baggie rack, was used for the first time. It doubles as a drying rack for the dish rag.


8 thoughts on “It’s rhubarb time!

  1. Jenny says:

    I have been looking for the rhubarb pudding recipe from Aunt Mary, do you have that one handy. Anyone who doesn’t like rhubarb is sure to love the rhubarb pudding!

  2. lynnmarieh says:

    I have loved this recipe ever since Jenny shared it with me. I did not realize that it came from George’s family. It is delicious, and has been shared with many of my friends as well.

  3. Lisa says:

    I’ve been making that same rhubarb recipe for years, it’s my family’s favorite. We also have that same gadget to hold the ziplock bag in place……it comes in handy when freezing liquids too!

    • Susie says:

      When I saw the baggie rack I immediately thought of the time that we grew squash, picked said squash, cooked said squash, and pureed said squash only to have the bag tip over onto the floor. There is no five second rule for squash.

  4. Jessie says:

    The baggie rack in use, how exciting!

    I have the rhubarb pudding recipe you are looking for Jenny, it just took me awhile to translate “aunt mary’ into mom! 🙂

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