"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Rhubarb Upside Down Cake, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yellow cake mix 2 c. rhubarb (cut in 1/2-inch pieces) 1 c. sugar 1 c. cream (half & half)
Prepare cake batter as directed on box and pour into a greased 9x13-inch pan. Mix rhubarb and sugar; pour onto cake batter. Pour cream on top. Bake at 350º for 30-40 minutes. Serve with whipped cream or ice cream. You can add some strawberries to the rhubarb to get a sweeter taste.
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