"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Rhubarb Cake, by Cathy Donaldson, is from The Taste of Inacom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 yellow cake mix 1 cup chopped rhubarb 1 cup whipping cream 1 cup sugar
Mix cake mix according to directions on box. Take out enough batter to make 6 cupcakes. Pour the rest of the batter in a 13x9 inch pan. Top with rhubarb and sugar. Pour whipping cream over all of this. Bake at 350 degrees 30-35 min.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.