Thursday, May 3, 2012

A Favorite Morning Glory Recipe

The rhubarb is almost ready and we can hardly wait! I thought I would share one of our favorite rhubarb recipes. In fact, if there isn't any left from a guest breakfast, Ron will pout big time!

Rhubarb Cream Cake

1  2-layer yellow cake mix
4 c. chpd rhubarb
1 c sugar
2 c heavy cream

Make cake as directed on the box and pour into a greased 9 x 13 cake pan. Evenly layer rhubarb over the top, then sprinkle over sugar evenly and last, the heavy cream. Bake at 350 degrees for 45-55 minutes. It will jiggle, but the cake should spring back, and then let it cool a little before cutting. I will often divide everything into two 8" or 9" square cake pans so I can freeze one for later. Let thaw and microwave each cut piece for a few seconds to get those juices flowing again. Absolutely delicious!  

Try it and let me know what you think; or even better- reserve a room on a weekend and request it for our weekend breakfast dessert!

Karen