Tonight, on our Culinary Adventure:
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.
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.
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:
A note for all of the one year olds reading this Adventure tonight:
For future reference,
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.)
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.
Sprinkle the 1 c. sugar on top of the rhubarb (I got grossed out and did a little less. Like maybe 3/4c)
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.
I was skeptical about how it looked.
All of the rhubarb had disappeared, and some milky substance was bubbling up the sides.
Being the Adventurer that I am, I dug in anyway…
Taste Testers Say:
Caitlin: Oh. My. Gosh.
Brian: Wow! That is Really good!
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.
PS: I do think that I am going to add an extra cup of rhubarb next time I make this. (Tomorrow…) Just for fun.