Rhubarb Peekaboo Recipes
RHUBARB PEEKABOO
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
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
RHUBREAD
We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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