LOOKING for: Rhubarb: what to make?

linnea56July 1, 2008

I picked up some rhubarb at a farmerÂs market. I have a bundle the size of a small bunch of celery. Apart from strawberry rhubarb pie, what can I make with it? (I am not fond of cooked strawberries: seems like a waste when they are so good fresh). IÂm thinking of a cobbler or crumble but am open to suggestions. I have a lot of home grown peaches in the freezer; will those go? Or does rhubarb stand alone if you add enough sugar? I have never cooked it myself so donÂt know what proportions to use. Thanks!

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glenda_al

Friend gave me rhubarb, and this is one I found, which is on my baking agenda this weekend.
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DESSERT RECIPE: Tammy's BEST and EASY Rhubarb Cake
Sent in by Tammy Wallace, Thanks

1-White Cake Mix of your favorite brand, I use Pillsbury or Betty Crocker with pudding in the mix.
4-cups chopped fresh rhubarb, (may use frozen but fresh is best!)
1-cup granulated sugar
2-cups whipping cream, from carton, Do Not Whip!

Preheat oven to 350*F
Prepare cake mix as directed on box
Pour into 13 x 9 pan or same size glass dish
Spread ... distribute the chopped rhubarb on top of cake mix batter
Sprinkle rhubarb with sugar
Pour the 2 cups of whipping cream evenly over the rhubarb/sugar mixture
Bake at 350*F about 40 45 minutes or until center springs back SOFTLY

Great served warm! Cake needs to be stored in refrigerator. This is a family favorite for me!

    Bookmark   July 3, 2008 at 8:22PM
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linnea56

Glenda, if you are there, did you ever make the cake? I was wondering how it turned out.

I still have the rhubarb but finally bought the cake mix and the whipping cream today. But I was shopping from memory and only picked up a small carton of whipping cream, did not notice until just now that it calls for 2 cups. I wonder if I can substitute sour cream for half of it?

    Bookmark   July 9, 2008 at 1:01PM
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glenda_al

Did a search, on whipping cream substitute, and none said Sour Cream. I was thinking it would be too thick.

Here's what I found, in numerous sites

1/3 cup butter -melted- plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

No, I haven't made it yet :o(

    Bookmark   July 9, 2008 at 4:31PM
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