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
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