Karen had a fun surprise last week. One of the women coming to her class brought a freshly bake rhubarb cake to share with everyone! It was a big hit! I asked for her recipe and made it over the Fourth of July weekend.
I couldn’t decide whether to serve it right side up or upside down……so I offered both! It makes a really moist cake.
Here is Kathy Thayer’s Rhubarb Cake recipe:
1 box yellow cake mix (mix accordingly) and pour into a greased 9×13 pan
Layer: 4 cups rhubarb
sprinkle 1 cup sugar over that
& last pour 1 cup whipping cream on top
Bake @ 350 degrees for 50-55 minutes or until toothpick comes out clean. Enjoy!
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