Easy Independence Day Dessert

This involves more rhubarb, I know too much, but I promise you will love this; it’s rhubarb dump cake, and most likely you will already have all the ingredients stashed in you pantry. This recipe will work especially well if you need to bring a dish to a backyard BBQ, and you’re low on time. It’s simple, delicious, and semi-homemade.

Image

RHUBARB DUMP CAKE

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, meltedPreheat oven to 350 degrees. Grease a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

Image
 As you can see, I added a few blueberries on top before baking; I had them lying around and I thought they went well with the red, white, and blue theme. If the rhubarb cake looks to involved for you, please, please make this one. You won’t regret it.

Canning Craze– Rhubarb Marmalade

Image

As you may already know my rhubarb plant is flourishing despite it being July. Because of this, and because I despise throwing things away, I have found one more rhubarb recipe to use–Rhubarb Marmalade. In my first canning craze post where I wrote about rosemary jelly, I mentioned all the wonderful taste of home recipes I found in their 2013 summer issue. From now on, it’s safe to assume all jam and jelly recipes I post about are from this issue.

For this recipe you need about 8 half-pints, the usual canning supplies, and a food processor. Another very important thing to take note of is that this recipe takes about an hour and a half to complete, so give yourself time. The great thing about this recipe is that it only calls for three ingredients. Alright, let’s get started.

RHUBARB MARMALADE

6 cups fresh or frozen rhubarb, chopped
6 cups sugar
2 medium oranges

Combine the rhubarb and sugar in a Dutch oven on medium heat.

Image

Then grind oranges, including the peels, in a food processor; add to rhubarb mixture, and bring to a boil.

Image

Reduce heat and simmer uncovered, stirring often until marmalade sheets from a spoon (about one hour).

Image

Remove from the heat; skim off foam. Ladle into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, and adjust lids. Process for 10 minutes in a boiling water canner.

I’ve already opened up my rhubarb marmalade and it’s a nice change from the berry jams I usually enjoy. Although the  citrus seems to be the star, you can still taste a nice hint of rhubarb in the background. Give it a try and let me know what you think!

Rhubarb Cake

File:Blattstiele des Rhabarber.JPG

Two weeks ago I started my summer job working at a grain elevator. So far my time has been spent in training and preparing for wheat harvest in the Columbia Basin. Although Eastern Washington is described as a desert wasteland, those who live here know how it prospers through agriculture. Because wheat harvest won’t start till about mid-July, I often find myself looking for things to do around the office. Also, because I’m ‘the new girl’ I wanted to find a way to make myself comfortable in the new space. My dad, who let’s be honest got me the job, mentioned to the guys that I had made a delicious rhubarb cake and that I should make another. At first I shook his suggestion off thinking it would be inappropriate, but then I realized the men who work with my dad aren’t much different from him. They too are fathers to daughters, even if they are grown, and they too have a sweet spot for food. I figured this is my in, and the next morning I woke up earlier than normal to pack my cooking utensils and pre-measured ingredients. The cake turned out beautifully, especially topped with vanilla ice cream, and the guys haven’t stopped talking about it a week later.

So I thought I share both my story and the recipe I used. First of all I’d like to get it out there that I’m not particularly a fan of rhubarb and I enjoy this cake. Secondly, I would advise all of you food and cooking fanatics to download the app called Foodily. The site is gorgeous and updates with new recipes daily which you can customize according to your preferences.  I found this recipe on Foodily which is linked to a wonderful food and cooking blog titled not without salt where you can find the original post for this recipe (or you can keep reading and find it below) along with other interesting recipes.

Let’s get on with it; the wait is over.

Rhubarb Cake

2 cups chopped (rough 1/2″) rhubarb
1/2 cup (not packed) brown sugar
1 stick (1/2 cup) butter, soft
1 cup (not packed) brown sugar
1 egg
1 teaspoon vanilla
1 cup plain yogurt (I used greek vanilla and it turned out fine)
3/4 teaspoon kosher salt
1 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda

Butter and flour a 8 or 9″ (2″ high) round cake pan.

Pre-heat your oven to 350*

In a small bowl add the rhubarb and 1/2 cup brown sugar. Let it sit for 30 minutes.

In a large bowl cream the butter and 1 cup brown sugar until light. Then mix in the egg and vanilla. Add the rhubarb mixture and yogurt. Stir well. In another bowl whisk together the dry ingredients then add it to the rest of the ingredients stirring well to combine.

Spread in your prepared pan and bake for 50- 60 minutes or until the middle of the cake springs back when lightly pressed.

I hope you enjoy!! And if you are a rhubarb nay-sayer, like I was, I hope this may change your mind.