Onion ringsOmManiPadmeOmelet I love to make them - peel & slice - separate into rings - put into water with ice cubes in it, in the fridge, to crisp them up, for a few hours. Shake the...
On Wed, 7 Jun 2006 17:35:53 -0700, Spitzmaus
Rhubarb Custard Cake, Barb Schaller's
1 pkg yellow cake mix (2-layer size) 4 cups diced rhubarb 1 cup sugar 2 cups (1 pint) whipping cream
Prepare cake mix according to package directions; put into greased and floured 9x13" cake pan. Dump rhubarb evenly on top of unbaked batter. Sprinkle 1 cup sugar over rhubarb. Pour whipping cream (liquid, not whipped) over all and bake at 350 deg F about 50 minutes.
You'll have a yellow cake with a yummy custardy stuff on the *bottom* of the pan (oven magic :-) When serving, flip the squares bottom side up.
Barb Schaller rec.food.cooking
Nancy Dooley: This is from the Better Homes & Gardens Dessert Cookbook (1963)
Rhubarb Upside Down Cake
3 T. melted butter 1/2 C. sugar Few drops red food coloring (optional) 2 C. finely diced rhubarb 1 package white cake mix
Combine butter, sugar and food coloring. Add rhubarb; toss lightly. Spread in 8 x 2 inch round ovenware baking dish.
Prepare cake mix according to package directions. Pour half of batter over fruit. Bake in moderate oven (375 deg.) about 35 minutes. Loosen edges and invert onto plate. Let stand 3 to 5 minutes; then lift off baking dish. Serve warm with whipped or ice cream.
Bake remaining batter as cupcakes. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
