When we purchased our new house back in December, there were a few things we knew for sure going in:
1) The main bathroom needed an entire remodel.
2) The only source of heat in the house was produced by a pellet stove and a wood stove.
3) The backyard was amazing… and contained food producing plants.
Numbers 1 & 2 have turned into a real pain, but number 3 has been awesome this spring! We knew for sure there were strawberries and a rhubarb plant on the property. We also knew there were 3 fruit trees in the vegetable garden. We had no clue what they were and chose not to ask the seller thinking it would be a fun surprise come spring!
And the yard really has brought us a lot of fun surprises this spring. Tons of strawberries, a giant rhubarb plant, and the three trees produce plums, peaches, and apples. On top of all that, we recently discovered we have a huge mulberry tree and a peach tree on the other side of our yard! We love having all this food!
I’d really never had rhubarb before this spring. I’ve been told stories of eating it as a child, but I can’t remember. So, when it came time to start thinking about harvesting my rhubarb, I had no clue what to make. There are recipes all over Pinterest, but how did I know which one to try? I didn’t even know what rhubarb tasted like!
I told my mom of my dilemma one day via text and she told me about a cake she made once when I was really young. She said she and my dad loved it. This peaked my attention, so I asked her to share it with me. She tells me it’s a combination of a recipe she received from a neighbor and a recipe she found in a really old cook book. I have yet to find another recipe similar on the internet!
And so, I share with you the ingredients:
Don’t worry, you won’t need that much flour! And the white stuff in the jar is my sugar. You’ll need to chop the rhubarb up more finely than what I show in the picture. A food processor works perfectly for that. Otherwise, it might take a little while!
So, step one: preheat your oven to 350 degrees and grease a 9×13 pan. Next, mix the cake mix as per directions and then pour the cake mixture into your pan.
Your next step: mix together rhubarb, 1 cup of sugar and the strawberry gelatin. Once you’ve done that, pour it over the cake:
Now mix together 1/4 cup butter, 1/4 cup flour and half a cup of sugar until crumbly. Spread the crumble mixture over the rhubarb:
Now you can throw it in the oven! Bake for 35-40 minutes or until it reaches a golden brown color like so:
Once it cools down, slice and serve! Hubby and I prefer to eat it with whipped cream. Strawberries make for a tasty addition, too.
I hope you give it a try! To be honest, I was really skeptical of this recipe (sorry, Mom!). Even after my first bite, I still wasn’t sure about it. As I was cutting it up, the rhubarb reminded me a lot of celery and even though this cake tastes amazing, I found it really weird to be eating a cake that contained a vegetable! But I’m so glad that didn’t keep me from trying it. I’ve made it a few times this spring… I think we are hooked!