The Home Cook: Rhubarb Cake & Vanilla Ice Cream

In the Midwest fresh foods fall into one of two categories...local and California grown. You'll never find a stand packed with oranges, peaches, nectarines, cherries or any other remotely exotic piece of produce. In exchange we can find sweet corn, beef, pork, chicken, apples, blackberries, plums, strawberries and rhubarb that have all been raised or harvested with in the state boundary. Especially the rhubarb, it's a hardy plant that is actually a vegetable and is from the same family as celery. Of the two varieties (red or green) I prefer the red, there isn't any scientific reason for this other than the color is more appealing and it looks nicer than the green stuff which tends to cook into a boogery sort of color. It also seems like just about every back-yard from Sioux Falls to Rapid City has a plant or two sitting quietly in some remote corner, and try as some might, it's nearly impossible to kill. So what do you do with it? The list is endless...pieces, crunches, cobblers, muffins, cakes and even the occasional cookie or two enlist the help of this stalwart plant. It pairs well with strawberries or any berry in general and can take a beating before it's unusable. Today however, I present a modest cake that bakes up heavy and spongy with a soft golden top. The base is a thick rhubarb / strawberry custard with just a bite of the rhubarb's tartness.

Rhubarb Cake

3 cups Rhubarb, diced
1 cup Sugar
1 1/2 cups Water
1 small package Strawberry Jello
2 cups, Miniature Marshmallows
1 package White Cake Mix

Bring the rhubarb, sugar and water to boil in a medium saucepan over medium heat. Remove from heat and stir in the jello until dissolved and set aside. Grease the bottom of a 9"x 13"x 2" cake pan and cover with the marshmallows. Prepare the cake mix according to package directions and pour over the marshmallows. Pour the rhubarb mixture over the cake batter. Bake at 350 degrees for 45 minutes or until the top is golden brown and the center is set. The cake portion of the mixture should pass the toothpick test. Store covered in the refrigerator.

It can be served topped with whipped cream or ice cream...or if you are really looking for a treat homemade ice cream is the best. A perfect summer blend. In this case, the addition of liqueur will keep your ice cream soft and scoopable in the freezer.

Vanilla Ice Cream

4 Eggs
2 Tablespoons Vanilla
4 cups Heavy Whipping Cream
Approximately 5 cups Whole Milk
2 cups Sugar
1/4 Teaspoon Salt
Optional: 2 Tablespoons Vanilla liqueur (or any desired flavor)

Chill churn, lid and the mixing can in the freezer for one to two hours for a faster set.
In a large bowl beat eggs until foamy. Gradually add in sugar a half cup at a time, beat until the mixture has thickened. Add cream, vanilla, half and half and optional liqueur; mix thoroughly. Pour into the can. Add the whole milk to the fill line or up to 5 cups. Stir well. Follow your ice cream makers instructions for a proper freeze. Makes approximately 4 quarts.