A Favorite Summer Rhubarb Cake Recipe

Last night, I had the opportunity to have dinner with Sharon and Elmer Simmons of Allen, South Dakota. I always enjoy visiting with them, and they have been great supporters of my campaign.

While I was there, I picked some delicious rhubarb from their garden and froze six quarts of cut rhubarb for later use. I also set some aside because I plan to make one of my favorite summer desserts—upside-down rhubarb cake.

This recipe is easy to make and has been a family favorite for years. It comes from my mom, and I love serving it with whipped cream and fresh blueberries on top.

See the recipe below!

On the bottom of the pan lay

• 6 cups of cut rhubarb

• 1 1/2 cups sugar + 1 Tbsp of flour (I sometimes cut back on the sugar from 3/4 cup to 1 cup depending on the tanginess of the rhubarb)

• Dribble some red food coloring over the top

• Then, mix the ultra-moist lemon cake mix as instructed on the box. Whip the mix well until it is fluffy.

• Pour the cake mix over the rhubarb lying in the bottom of the pan.

• Bake five minutes longer than the box instructions.

• Serve with blueberries and whipped cream.

Picking rhubarb in the garden and helping my mom cut and prepare it for baking are among my favorite childhood memories growing up on the farm. My mom was, and continues to be, an excellent baker.

After a long day of baling hay, harvesting oats, picking up rocks, chopping thistles, pulling milkweed, or making hay while the sun was shining, it was always a special treat to come home to a freshly baked rhubarb dessert.

These are the kinds of memories I cherish from growing up on a farm in rural South Dakota. They remind me of the importance of family, hard work, and the values that help strengthen our communities.

It is one of the reasons I am running for State Senate—to preserve and protect the wholesome family values that make South Dakota such a special place to live.

Have a great week!