Wash unpeeled rhubarb and cut into ½-inch
pieces. Melt butter or margarine and stir in sugar. Spread
over bottom of 10 x 6 x 2-inch baking dish. Arrange rhubarb on
top. Prepare cake mix according to package directions.
Pour batter over rhubarb to within ½-inch of top of dish. pour
remaining batter into cupcake pans. Bake at 350° for 45-50
minutes or until cake is done. Remove from oven and let stand
5 minutes. Invert serving dish over top of cake pan and turn
out cake. Serve with whipped cream or ice cream, if desired.
Serves 8-10.
Courtesy
of:
Washington Rhubarb Growers
Association
253-863-7333
We harvest
Washington rhubarb from hothouses January through March and then
hand cut from fields April through September. The colorful
plant is grown in our valley, in the shadow of Mt. Rainier.
