Lemon Rhubarb Cake
Tonight I riffed off one of http://www.midcenturymenu.com/'s rhubarb round-up recipes. The original Lemon Rhubarb Cake used a cake mix, but the original recipe seems to have come from a Strawberry Shortcut Cake. I sort-of combined the two, as follows:
Grease a 13 x 9 inch cake pan, heat oven to 350F
Sprinkle bottom of pan with about 2 cups of miniature marshmallows (or all the large marshmallows I happened to have on hand, cut into quarters).
Mix together:
2 1/4 c all-purpose flour
1 1/2 c sugar
1/2 c solid shortening (or approximately 1/4 c shortening and 1/4 c margarine because that's what I had)
3 tsp baking powder
1/2 tsp salt
1 c milk
about 2 Tbsp lemon juice
3 eggs
Blend at low speed until moistened,then at medium speed for about 3 minutes, scraping down the sides of the bowl from time to time. I only have a hand mixer, so there was just one speed. Pour over the marshmallows.
Combine:
3 1/2 cups chopped rhubarb (it's what I had handy, and any more would have made a huge mess in the bottom of the oven)
1/2 c sugar
1 package raspberry jello powder
Mix thoroughtly, then pour over the cake mix.
Bake for about 50-55 minutes.
I let mine go a smidge longer than I should have, but it is pretty darned tasty. Next time, I might use even less sugar in the topping. I like things a little more tart. I suspect my daughter will love it, though.
Grease a 13 x 9 inch cake pan, heat oven to 350F
Sprinkle bottom of pan with about 2 cups of miniature marshmallows (or all the large marshmallows I happened to have on hand, cut into quarters).
Mix together:
2 1/4 c all-purpose flour
1 1/2 c sugar
1/2 c solid shortening (or approximately 1/4 c shortening and 1/4 c margarine because that's what I had)
3 tsp baking powder
1/2 tsp salt
1 c milk
about 2 Tbsp lemon juice
3 eggs
Blend at low speed until moistened,then at medium speed for about 3 minutes, scraping down the sides of the bowl from time to time. I only have a hand mixer, so there was just one speed. Pour over the marshmallows.
Combine:
3 1/2 cups chopped rhubarb (it's what I had handy, and any more would have made a huge mess in the bottom of the oven)
1/2 c sugar
1 package raspberry jello powder
Mix thoroughtly, then pour over the cake mix.
Bake for about 50-55 minutes.
I let mine go a smidge longer than I should have, but it is pretty darned tasty. Next time, I might use even less sugar in the topping. I like things a little more tart. I suspect my daughter will love it, though.