Rhubarb Lemonade Dessert

The contest was to use rhubarb in your recipe. This is my second year of growing rhubarb in my garden. If I had known how easy it is to grow rhubarb and then bake with it, I would have added it to my garden years ago. Our spring has been mild and the rhubarb is alive. I had no problem picking enough stakes for my 4 cups of diced rhubarb I wanted.

Fresh rhubarb-The Prize of Cooking

Fresh rhubarb-The Prize of Cooking

Last year I made a lot of rhubarb-strawberry sauce for ice cream and pancakes. The recipe was published in the April/May 2014 Taste of Home Magazine. This year I wanted to do something different. My sister had a recipe that was a dessert cake that was handed down from her husband’s grandmother. I decided to up the flavor by using a lot of lemon. Instead of a white cake mix, I used lemon cake mix and then added lemonade frozen concentrate, fresh lemon zest and lemon juice to the mix.

Lemon zest-The Prize of

Lemon zest-The Prize of Cooking

Fresh diced rhubarb-The Prize of Cooking

Fresh diced rhubarb-The Prize of Cooking

Whole Foods Market Cooking was looking for recipes made with rhubarb. The contests entries numbers were really low. Not sure why people were not entering their recipes. It was a holiday weekend and rhubarb seems like an ingredient that people shy away from. But that just means I have a better chance of winning. One of my daughters commented that she thought that the dessert reminded her of strawberry shortcake. Once the batter is mixed and the rhubarb is sprinkled over the top and the heavy cream is poured all over, the magic begins.

Rhubarb Lemonade Dessert-The Prize of Cooking

Rhubarb Lemonade Dessert-The Prize of Cooking

The batter cooks, moving up slowly over the rhubarb, forcing the rhubarb it to the bottom of the pan. Once finished it is up to you whether you serve your dessert warm or chill it in the refrigerator. If you serve it warm the bottom is soft like a cobbler and when it is chilled the bottom is more like a custard. Either way the cake is jammed backed with spring flavor.

Rhubarb Lemonade Dessert-The Prize of Cooking

Rhubarb Lemonade Dessert-The Prize of Cooking

Rhubarb Lemonade Dessert

Total Time: 1 hour, 20 minutes

Number of servings: 12

See Detailed Nutrition Info on

A bright combination of fresh rhubarb and lemon. This dessert is great served warm or chilled.

Ingredients

  • 1 lemon cake mix
  • 1/2 cup oil
  • 3 eggs
  • 1 lemon, zest and juiced
  • 4 cups rhubarb, diced
  • 1/2 cup lemonade frozen concentrate, thawed
  • 1 cup sugar
  • 2 cups heavy cream, divided
  • 2 tablespoons confectioner's sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Zest the fresh lemon and set that aside. Juice the lemon into a measuring cup. Add the ½ cup of lemonade concentrate to the lemon juice and add water to bring the liquid to measure 1 cup. This is the liquid that is needed for the cake mix.
  2. Beat together the cake mix, lemonade-lemon juice liquid, oil and 3 eggs until batter is smooth, about 2 minutes. Pour the batter into a 9 X 13 that has been coated with a non-stick spray.
  3. In a bowl, mix together the diced fresh rhubarb, sugar and the lemon zest until the rhubarb is well coated. Evenly sprinkle the rhubarb over the cake batter. Pour 1 cup of the heavy cream over the top of the rhubarb. Bake for 50-55 minutes. The rhubarb sinks to the bottom as the cake batter bakes over the top and becomes a golden yellow crust.
  4. Let cake cool slightly. (I have received requests to serve it hot out of the oven or serve it cooled, it is up to you!) If you served it warm the bottom of the dessert is more like a cobbler but if you refrigerate it before serving it then the bottom is more like a custard.
  5. To make fresh whipped cream, chilled your mixing bowl and beaters in the freezer for 10 minutes. Whip the remaining 1 cup of heavy cream until stiff peaks are just about to form. Beat in vanilla and confectioner’s sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Serve the fresh whipped cream over the dessert. If you want a finishing touch, keep a few pieces of the lemon zest back and sprinkle it on top of the cream.

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