Rhubarb Cake II
My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.
My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.
- Carbohydrate 123.003140085281 g
- Cholesterol 244.025000310935 mg
- Fat 93.0358501173019 g
- Fiber 8.78399976730346 g
- Protein 5.35675000122928 g
- Saturated Fat 58.5613200742888 g
- Serving Size 1 1 -9x13 inch cake (939g)
- Sodium 682.76000084103 mg
- Sugar 114.219140317978 g
- Trans Fat 6.48845000821157 g
- Calories 1306 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
- Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
- If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.
Why does this unmixed assembly bake into a coherent cake rather than a puddle? Layering ingredients directly in a 9x13 inch pan without prior bowl-mixing relies entirely on oven thermodynamics. Sugar draws moisture out of the four cups of chopped rhubarb through osmosis during the initial stages of baking, creating a syrup that combines with the melting butter and added water. This liquid hydrates the dry yellow cake mix and dissolves the raspberry gelatin powder from the bottom up, establishing the crumb structure without mechanical stirring. Gelatin contains collagen protein that sets as the temperature drops, which explains why leftovers kept covered at room temperature for forty-eight hours exhibit a firmer, more sliceable texture than when hot from the oven. Flavors meld significantly during this resting period, allowing the tartness of the stalks to integrate fully with the sweet fruit gelatin. Adjusting the formula requires careful moisture management. Swapping frozen rhubarb for fresh demands cutting the water volume down from one full cup to one-half cup because frozen plant cell walls burst during thawing and release their internal water content directly into the batter. Operating at 350 degrees F ensures the starches in the commercial mix gelatinize fully before the fruit breaks down into complete mush. Allowing the pan to cool completely before serving lets the gelatin set the interior crumb, preventing structural collapse.
