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Food on Friday: Mom’s rhubarb cake

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Rhubarb_Cake

By Julia Westhoff

In honor of Mother’s Day coming up next week I’m sharing one of my favorite recipes from childhood – my mom’s rhubarb cake — which I now love sharing with our girls.

I love rhubarb and make sure to snatch it up during its short growing season. I found mine last weekend at the Overland Park Farmer’s Market. I turned one bundle into strawberry-rhubarb compote and one I saved for this homey and nostalgic cake.

This is the only recipe I ever make that calls for boxed cake mix (which I found for .79 at Hen House, BTW – how is that even possible?). “Wow, that’s addicting”, said my non-cake eating husband as he took bite after bite. It really is. And so easy. Also, because it’s got fruit, you can eat it for breakfast (that’s a universal rule, right?).

Make some cake for your mom! And yourself ;)

Mom’s Rhubarb Cake
1 box cake mix (white or yellow)
3 cups chopped rhubarb
1 cup sugar
1 cup heavy cream (plus more for serving)

Prepare the cake mix according the package. Pour into a 13 by 9 inch pan. Top with rhubarb, sugar and cream. Bake for just a few minutes longer than the cake mix calls for. Serve with whipped cream.

About the author

Jay Senter
Jay Senter

Jay Senter is the founder and publisher of the Post.

He earned his bachelor’s degree in business at the University of Wisconsin – Madison, where he worked as a reporter and editor at The Badger Herald.

He went on to receive a master’s degree in journalism from the University of Kansas, where he earned the Calder Pickett Award. While he was in graduate school, he also worked as a reporter for the Lawrence Journal-World.

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