Rhubarb Cream Cake~

A couple of days ago, before my thoughts got swept up in reflections of grief and heartbreak, I had noted that I would be making a cake with my kids. While some of you may think it doesn't make sense to post a cake recipe after writing about such personal feelings, for me it makes perfect sense. It makes me realize the connection that everything has in life. It makes me realize that bad and good happen simultaneously in this world. And that helps me to believe and trust in God- if that makes any sense at all. For me it comforts me- knowing that God has everything in control at all times- even when it doesn't make sense to you and I.
So, the fact that I'm posting a picture of cake and sharing the recipe with you doesn't mean that I've forgotten and moved on so quickly from the deep feelings I've been processing, but instead that I am accepting reality and I live my life moment to moment. The ups and downs all fit together and create this crazy, difficult, wonderful, questioning adventure called life.
What you see here is a picture of a piece of Rhubarb Cream Cake topped with real whipped cream. This cake holds deeper meaning than just taste and calories for me. It was a favorite of Teagan's- she would help me pick the rhubarb when we made this cake- it was an early sign of spring and renewal too; that life holds great things after a long, dreary winter. This cake not only tastes yummy, but it embodies wonderful memories for me at the same time. How many things did you eat this week that made you stop and think or remember and reflect too? I think sometimes we need to slow things down and appreciate all of our sense in life- including taste.
Okay- so you should totally be dying for the recipe by now- so without further ado...
Rhubarb Cream Cake as told by my mother~
Make a yellow or white boxed cake mix according to directions. Pour batter into a lightly greased 9x13 cake pan. Next chop 4-5 cups of rhubarb into 1/4 inch pieces. Sprinkle the rhubarb pieces over the top of the cake batter evenly. Next, sprinkle 2/3 cup of sugar over the rhubarb and cake batter. Open a small package of dry strawberry jello and sprinkle that over the cake. (You think this is strange, but trust me...I'm not making this up!). Finally, pour a pint of half and half cream over the entire cake and sprinkles. Place the 9x13 pan into a preheated 350 degree oven and bake for 45-55 minutes. You may eat it warm or refridgerate and eat it chilled. I've had it both ways and still can't decide which way I like it best. And I love, love this with real whipped cream. But that's a genetic thing for me...Dad was a former dairy farmer and my Mom just plain loves the stuff. So, that's how I like it best.
Good luck with this and if you actually make this- come back here and rate this in my comments from 1 to 5 stars!