I saw the sun today. I hope it comes back soon. I had a couple of requests for Rhubarb cake or coffee cake. Here are a couple we received over the past few months. Have a great week and spend as much time as you can outside. Oh, one more thing- did the black flies find you? Do you want me to send some over? Just joking – I’m keeping these ones all for myself.
1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored gelatin mix
1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup margarine, melted
Directions: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
2 pounds rhubarb , cut into 1-inch pieces (about 6 cups)
1 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
1 tsp. vanilla extract
1 cup light brown sugar
1 stick unsalted butter , cut into small pieces
1/2 tsp. salt
Vanilla ice cream , for serving (optional)
Directions: Preheat oven to 375 degrees. To make filling, put rhubarb, granulated sugar, 1/4 cup flour, and vanilla into a 9×13 baking dish and toss well to combine; set aside.
To make crumble topping, put remaining 1 cup flour, light brown sugar, butter, and salt into a large bowl and toss well. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Working with one small handful at a time, squeeze dough together to make a ball, then gently break it into chunks and scatter them on rhubarb filling in baking dish.
Bake until rhubarb is very tender and bubbly and crumble topping is golden brown, about 30 minutes. Serve warm with vanilla ice cream if desired.
If you have a recipe for a summer salad, a favorite barbeque, or a pasta recipe to die for, please won’t you share it with us? I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q.
