My great-aunt gave me this recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping!
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the rhubarb desserts I've tried, this pudding cake is my No. 1 choice. It has old-fashioned appeal but is so simple to prepare.
-Evelyn Gebhardt, Kasilof, Alaska
In Thompson Falls, Montana, Bonnie Krogman uses a boxed cake mix to create this quick and colorful dessert. "I prepare it often in the summer when fresh rhubarb is abundant," she notes. "When I take it to church potlucks, people really cleanup the pan fast."
This pretty torte is the perfect dessert for when company comes! And it's so simple—just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries.
—Sheila Long of Elmwood, Ontario
This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. —Lorraine Robinson, Stony Plain, Alberta