I was rummaging through some Amish and Mennonite recipes and came across this interesting recipe for rhubarb cake. It’s not only delicious but very quick and simple as well. I’m not a food snob and from time to time will use a cake mix which is what this recipe calls for.
Ruth’s Rhubarb Cake
3 cups 1/4 inch sliced fresh or frozen rhubarb
1-3 ounce box strawberry gelatin
1 cup granulated sugar
1 cup water
1 box yellow cake mix
1-10.5 ounce bag mini marshmallows
Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass baking dish.
Mix rhubarb, sugar, strawberry gelatin, and water in a saucepan. Bring the mixture to a boil and boil 2 minutes. Remove from heat and set aside.
Grease a 9×13 inch baking pan or dish. Cover bottom of prepared dish with the mini marshmallows.
Mix the box of cake mix together as directed on the box. Pour batter over the marshmallows and spread out evenly.
Spoon the rhubarb sauce over the top of the batter.
Bake for 45 minutes.
I suggest you place a baking pan underneath ; it has a tendency to bubble over just a bit.
2 disks pie dough to fit 9 inch pie plate or puff pastry
1 cup blueberries
1 cup blackberries
1 cup raspberries
1 cup strawberries
1 cup chopped rhubarb
1 cup peeled and chopped granny smith apples
1 cup sugar or more depending on sweetness of berries
1/2 cup flour
1 tablespoon fresh lemon juice
Sanding sugar for top of crust
Preheat oven to 425 degrees.
Line a 9 inch pie plate with pie crust. Combine all fruit with sugar , flour and lemon juice. Place into line pie plate and top with crust either lattice top or full crust. Brush top crust lightly with cream and sprinkle with sanding sugar.
Place pie on foil covered baking sheet and bake in in oven for 15 minutes at 425 degrees and then reduce to 325 degrees and bake for another 30 minutes or until filling begin thicken and bubble and crust becomes golden. Let cool at least 45 minute or until firm.
In a saucepan add the rhubarb and 1/2 cup water and cook over medium heat until rhubarb is tender. Strain the rhubarb, reserving the liquid. Place the strained rhubarb in a bowl of a food processor fitted with a metal blade along with 1/2 cup sugar, lemon juice and gelatin. Process until smooth. Pour in 1/3 cup of the strained liquid into the rhubarb mixture and pulse to blend. Set aside to cool. Meanwhile combine the remaining 3/4 cup sugar and the egg yolks in a heat proof bowl and whisk together until well blended. Place over a pan of simmering water, whisking continuously until mixture is smooth and hot to the touch. Place the bowl of egg yolk mixture in an ice bath and whisk until cooled. Stir into the rhubarb mixture. Beat the heavy cream until thick not stiff and fold into the rhubarb mixture. Place into serving dishes and refrigerate until firm. Serve with a dollop of sweetened whipped cream.
4 peeled, cored and thinly sliced Granny Smith apples
1 pint sliced rhubarb
3/4 cup sugar
3/4 tsp cinnamon
juice of 1 lemon
1/2 tsp. almond extract
1/4 cup flour
Preheat oven to 350 degrees.
In a large bowl combine the fruit, sugar, cinnamon, lemon juice, almond extract and flour. Toss to combine well; set aside.
Begin making the crumble. melt the butter. In a separate bowl combine the rest of the ingredients for the crumble. Stir in the butter. Lightly toss and place in the freezer until well chilled.
Place the fruit mixture in about a 1 1/2 quart dish and evenly spread out over the bottom. Remove the chilled crumble from the freezer and crumble over the top of the fruit. If there ‘s extra crumble mixture, refreeze any extra for a later use.
Place crumble-fruit mixture into the oven and bake for about 30 minutes or until the crumble is golden brown and filling is thick and bubbly.