Rhubarb Peekaboo Recipes

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RHUBARB PEEKABOO



Rhubarb Peekaboo image

This is a 1950's recipe from the Rhubarb Growers Assoc. of Sumner, Washington (my hometown, also known as "The Bulb Capital of the West"!). Different from all of the other rhubarb cake/rhubarb upside down cake recipes on Zaar, it includes lemon peel which adds a wonderful fresh flavor. The cute title hints at the hiding rhubarb beneath the cake.

Provided by Northwest Lynnie

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

4 cups unpeeled diced rhubarb (1 pound)
1 cup sugar
1 teaspoon grated lemon rind
1 (18 1/4 ounce) box white cake mix
powdered sugar
whipped cream (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 glass pan.
  • Mix cake as directed on package, and pour batter into pan.
  • Top with rhubarb and lemon rind.
  • Sprinkle sugar over top of all.
  • Bake for 30-35 minutes.
  • Serve warm with a dollop of whipped cream and sprinkled with powdered sugar, (optional).
  • Number of servings is a guesstimate.

Nutrition Facts : Calories 387.3, Fat 7.2, SaturatedFat 1.1, Sodium 435.2, Carbohydrate 78.6, Fiber 1.7, Sugar 61.2, Protein 3.5

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