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Tuesday, July 21, 2009

Nash Holos recipe: Rhubarb upside-down cake

This cake is not exactly what you would call traditional, or authentically, Ukrainian.

However, if you tasted it, you would definitely call it delicious. J

This is the first (and likely last) time that I have ever allowed a non-Ukrainian recipe to air on Nash Holos. But Judy so wanted to share it with listeners that I relented … on condition that she make a very strong Ukrainian connection to it.

Knowing Judy as I do, I was confident (even if she wasn’t!) that she would come up with a very interesting one.

She told the story (which, as usual, is very entertaining) on the July 12 broadcast of Nash Holos. The audio archive will be available for download or streaming at the Nash Holos website until about August 9th.

Judy got this recipe from a friend in Rosa, Manitoba ... a Ukrainian lady with a reputation as a fabulous cook. It uses common (if not traditional) packaged ingredients and is sinfully delicious. It is also extremely easy to make.

And who knows, if Judy has her way, it will end up a Canadian export to Ukraine!

For Rhubarb Upside-Down Cake, you will need:

1 cake mix, either white or yellow
1 six-ounce package of Jell-O, strawberry, raspberry or cherry flavour
1 cup sugar
5 cups chopped rhubarb
1 small bag white miniature marshmallows

Put rhubarb in a 9x13 inch baking pan that has been greased and floured.

Mix the package of Jell-O with one cup of sugar and sprinkle over the rhubarb.

Over the top, add the bag of marsmallows, making sure they cover the whole pan.

Mix cake mix as directed and pour over rhubarb and marshmallows.

Bake, at 350ºF for an hour or until cake is done. (Insert a toothpick if clean it is ready.) Let cool for 15 minutes.

Invert onto a pan that is at least two inches larger than your 9x13 pan. Slowly remove the pan, being careful of the juice that will be oozing down the sides of the cake.

Serve warm with ice cream or whipping cream. It’s fantastic cold as well!


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