Thursday’s Culinary Adventure

 

Tonight, on our Culinary Adventure:

Yummy!

I got this recipe from my dear cousin Julie, who raved about how delicious it was.  I couldn’t wait to try it!

Brian had to play Wallyball (hard to explain) with some of the bosses from work last night, and didn’t get home until 7:30.

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Exactly the kind of night that needs a little Rhubarb Cake Comfort Food to get you to bedtime!

 

But, if there are two things that I have learned in life, they are that:

1) You never turn down the bosses when they want you to come play with them.  Even if the sport is a made-up one like Wallyball.

2) Now Brian owes me.  And that is a very good place to be.

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So, Joseph was my helper again! 

Here we go!

You will need:

2 c. chopped Rhubarb

1 pint Heavy Whipping Cream

1 c. sugar

1 Yellow Cake Mix (plus the eggs and oil that it calls for)

Mix up the cake mix as directed by the box.

Here is Joseph’s face when I turned on the mixer, and about one second afterwards:

                                              

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A note for all of the one year olds reading this Adventure tonight:

For future reference,

This is not exactly “helpful,” 

and neither is this 

nor this (yummy, but not helpful) 

and ESPECIALLY NOT THIS!!:

(Any advice on how to clean the mixer--it can’t get wet-- would be greatly appreciated.  Otherwise, I am throwing it in the trashy-poo.)

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Now, pour the cake into a 9x13 pan and sprinkle on the 2 c. of chopped rhubarb    

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After a particularly whiny, tedious day, this is me briefly contemplating giving Joseph the (poisonous) rhubarb greens:

       

But,  OF COURSE I didn’t because I still love him so much.

See?   

I’m a good mom!    

See?   

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Sprinkle the 1 c. sugar on top of the rhubarb (I got grossed out and did a little less.  Like maybe 3/4c)

and then, close your eyes and pour that WHOLE PINT OF HEAVY WHIPPING CREAM OVER THE TOP.

I’m sorry that we will all die of heart-attacks immediately.  You win some, you lose some, remember?

Bake at 350 for a bout 40 minutes.

Halfway through, I peeked:   

And done:

I was skeptical about how it looked. 

All of the rhubarb had disappeared, and some milky substance was bubbling up the sides.

I called Julie for some guidance and reassurance, but she didn’t answer.

Loser.

Being the Adventurer that I am, I dug in anyway…

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Taste Testers Say:

Caitlin:  Oh. My. Gosh.

Brian:  Wow!  That is Really good!

Jospeph:  “YUMM!”

-Summary: 

So good!  I can’t really describe what it tastes like. 

Goodness…it tastes like sweet goodness.

At times I would think, “Rhubarb cake?!  You are too sweet!” 

But then, I would get a bite of tart rhubarb, and the cake whispered back, “No, I ‘m not.”

I’m in love.

Come on, make it!  Let’s all be chubby together, shall we? 

Oh, but if you don’t like a super-moist, kind of soggy, runny cake, then this recipe isn’t for you.

Also, I am not for you.  I am firmly against you.

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Grade: A+

PS:  I do think that I am going to add an extra cup of rhubarb next time I make this. (Tomorrow…)  Just for fun.