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."
 
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Ready In:
50mins
Ingredients:
6
Serves:
8-10
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
 
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