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LOOKING for: Rhubarb: what to make?
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Posted by linnea56 (My Page) on Tue, Jul 1, 08 at 10:59
| I picked up some rhubarb at a farmer’s 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). I’m 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 don’t know what proportions to use. Thanks! |
Follow-Up Postings:
RE: LOOKING for: Rhubarb: what to make?
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Friend gave me rhubarb, and this is one I found, which is on my baking agenda this weekend.
--------------------------------------------------- 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! |
RE: LOOKING for: Rhubarb: what to make?
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| 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? |
substitute
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| 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( |
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