Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pineapple upside down cake, Powdered sugar, recipe, rhubarb, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Whenever we used to go to my Grandma’s house in the summer, she would always have us out picking the wild rhubarb around her house.
I never understood why she made us do it. I didn’t pay attention to what she did in the kitchen, I was too busy playing. I know that she made deliciously sweet desserts, but never would I have thought that rhubarb was one of the ingredients in the recipe. That was until I got a little older and started playing less and paying attention to what she was doing more.
Grandma would often ask if we wanted to help her with her recipes, but I didn’t appreciate doing that until I knew that someday soon I would have to be making my own. With her fresh rhubarb, she would make a pineapple upside-down cake that was just like this one.
I couldn’t believe that something we picked out of the yard was going to be in our cake, but it turned out awesome. We sat and ate that whole pan up between the four brothers and sisters I had, myself, and the grandparents. That was a good day for sure!
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Quick Tip: Keep an eye on your cake. It may be done sooner or take longer than what is listed here.