SUMMER RHUBARB CAKE
Hot time in the city! These are the days we dream of in the middle of winter - hot, muggy and so sunny! Glorious hot and sunny! Filled with family and friends and lots of spur-of-the-moment picnics and get-togethers.
It's the perfect day to whip up an easy summer rhubarb dessert that everyone loves! I usually whip this up in the morning and serve later in the day - so easy and so delicious! The rhubarb bakes into a sweetly tart topping for your favorite moist white or yellow cake. And did I say it was so super-simple easy that a five-year-old could help?
Start with fresh or frozen rhubarb - four cups to be precise. You're going to wash, drain and slice it up into small pieces. And then the kid-friendly part begins! Have them sprinkle a cup of sugar and a small package of raspberry or strawberry jello mix over the top, and stir until all the pieces are evenly coated. You'll pour this into the bottom of a 13x9 pan.
Next, whip up your favorite white or yellow cake mix. Carefully pour the cake batter over the top of the rhubarb mixture. Throw it in the oven for 30-35 minutes, and sweet smells will be filling your kitchen!
After you remove it from the oven, let it sit for about 15 minutes, or until it warms down slightly. Then, carefully turn it upside down onto a serving platter. That's it! See, I told you it was simple!
You can serve this with sweetened whipped cream or a big scoop of vanilla ice cream, but for something extra special, you might want to try Mascarpone Whipped Cream. So simple and good! The mascarpone cheese works as a stabilizer for the whipped cream, which makes it perfect for summertime entertaining. And the glory is that Mascarpone Whipped Cream will stay fresh in your fridge for a couple of days and not melt like regular sweetened whipped cream.
My family will tell you that raspberry jello and yellow cake make this the bomb, but it's also wonderful with strawberry jello if you prefer your rhubarb with a traditional flavor combination. I hope you'll give this a try and let me know what your favorite combination is!
HOW I MAKE THIS:
1. PREPARE CAKE: Preheat oven to 350 degrees. Butter the bottom of a 13x9-inch baking pan.
2. Wash rhubarb and trim ends; drain well; cut into small pieces.
3. In a medium bowl, sprinkle the sugar and dry gelatin mix on top of the rhubarb pieces, stirring or tossing until all rhubarb pieces are evenly coated. Pour rhubarb and sugar mixture evenly into prepared pan.
4. Prepare cake mix as directed on package; pour batter over top.
5. Bake 30-35 minutes or until a wooden pick inserted in center of cake tests done.
6. Remove from oven and let sit for 15 minutes. While still warm, carefully turn upside down onto a serving platter.
7. PREPARE MASCARPONE WHIPPED CREAM: In a large mixing bowl, combine the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until soft peaks form. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. This will happen fairly quickly!
8. Serve cake with Mascarpone Whipped Cream, sweetened whipped cream or vanilla ice cream.
9. Refrigerate leftovers.
· Use the mascarpone cheese when still chilled, but soft, so that it will mix in well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens up just a bit, but is still cool.
· The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, pipe or spread it right away – it will stay nice, fluffy and hold it’s shape – even in the summertime!
· The mascarpone helps to stabilize the whipped cream. You will love the texture and flavor of this!
YIELD: 12 cake servings; about 3 cups of Stabilized Mascarpone Whipped Cream
Originally posted June 2010, Revised and Reposted May 2018.
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