We're back at the beach after our long weekend in Pendleton and even the dog is happy to be back. I haven't broken the news to him yet that he'll be back in the Jeep and heading south early Friday morning. This is the week I dread the most - our last one at the beach for another year. Boy it goes fast but we're determined to make the most of our 4 remaining days.
The first week we were here I managed to find some fresh rhubarb and baked this lovely cake. Amazingly enough it is the only sweet treat I've made during our vacation which is so unlike me. We usually chow down on a bunch of pies, crisps and various and sundry berry items, but not so this year.
A perfect "made for the beach" dessert, along with rhubarb this cake has very few ingredients and includes a couple of convenience items, namely strawberry jello and a cake mix. Along with a dollop of whipped cream it is just plum tasty and even gets better with time. Bonus!
By the way, you already know I haven't exactly been spending a lot of time in the kitchen, but then again there's not much kitchen to spend time in which is all fine and dandy as far as efficiency goes. As you can see in the size department this kitchen is plenty efficient and in no way is it a "two butt" kitchen. Heck, at the rate I'm going given a little more time it would barely be a "one butt" kitchen.
Now, don't get me wrong. I'm all for small kitchens - I mean when you look at the size of the average restaurant kitchen it's usually very tiny. I mean why take up valuable real estate when you could have more paying tables in the dining room. Right?
The only real issue is a vintage electric stove made by General Electric way back in the day (approximately 1964), although its striking avocado color may have been manufactured as late as the early 70's. It is definitely a "gem" aka dinosaur of the best kind and holy cow, it takes a lot of patience to cook on. Slow to heat up and long to cool down, it's been the bane of my existence. So now you know the rest of the story.
1 cake mix, either white or golden yellow
4 cups sliced fresh rhubarb
1 cup sugar
2 tablespoons all purpose flour
2 tablespoons melted butter
1 small box strawberry jello
Preheat oven to 350. Spray 9 x 13 pan with cooking spray. In a medium bowl, mix together rhubarb, sugar, flour, jello and melted butter and arrange evenly in bottom of prepared pan. Prepare cake mix according to package directions and pour over rhubarb sugar mixture. Bake for 45 to 50 minutes until cake tests done. Remove from oven and let cool on a rack for 10 minutes. Invert onto a platter. Serve warm or cold which whipped cream. Store leftovers well covered in refrigerator. Download Rhubarb Upside Down Cake