Down East 2013 ©
This recipe comes from Carol Kealiher at West Branch Pond Camps, in Kokadjo, Maine. Each spring Carol plants a large garden because she likes to provide her guests with the freshest food she can. She says, "We had a horse for years that provided the dressing for the garden. And our camp dog, 'TARI-two,' named for where we are on the map — Township A, Range Twelve — helps keep the wildlife from eating up all the vegetables before I can get to them." The "surprise" in this recipe is that the rhubarb is placed on the top of the cake batter but ends up on the bottom. "It's fun," Carol says, "and boy, the people love it!"
The recipe is excerpted here from The Maine Sporting Camp Cookbook by Alice Arlen, published by Down East. For another recipe, more information about the book, or to order, click here .
1/2 stick butter
1 cup sugar
1/2 cup milk
1 tsp. vanilla
1/2 cup flour
2 tsp. baking powder
In a bowl, cream together the butter and sugar. Add the eggs, milk, and vanilla and beat well. Sift the flour and baking powder into the wet ingredients and stir together. Pour into a greased 9 x 13-inch baking pan. Continue the recipe by making the topping (below).
3 cups diced rhubarb
1 cup brown sugar
1 cup sugar
1/2 tsp. cinnamon
2 T butter
Combine the rhubarb with the sugars and spoon over the cake batter in the pan. Sprinkle the top with cinnamon and dot with butter.
Bake in a 350-degree oven for 45 to 50 minutes. Serve plain or warm with whipped cream or ice cream. Serves 8 to 12.
West Branch Pond Camps: Carol Kealiher, P.O. Box 1153, Kokadjo, ME 04441; (207) 695-2561; , www.westbranchpondcamps.com