Romanowski Family Recipe: Rhubarb Upsidedown Cake

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Romanowski Family Recipe
Rhubarb Upsidedown Cake

This week's recipe comes as a heartwarming gift from one of our dedicated community members, Bob Romanowski. His father's cherished recipe, now a treasured part of their family's culinary legacy, has been passed down with love and care. Bob graciously shared this special dish with us, embodying the spirit of sharing and connection that defines our community here at the farm.

Bob's generosity extends beyond the recipe itself. He also shared photos of the original recipe and their family cookbook, allowing us a glimpse into the rich history behind this delicious meal. It's moments like these that remind us of the power of food to bring people together, bridging generations and creating lasting memories around the dinner table.

At the heart of our farm community lies a passion for good food and shared experiences. Bob's contribution not only enriches our recipe collection but also strengthens the bonds that unite us through a shared love of cooking and tradition. As you try out Bob's family recipe, we invite you to join us in celebrating the stories and connections woven into every dish we share. Together, we honor the legacy of those who came before us while creating new moments of joy and togetherness around delicious, homemade meals.

Ingredients
 5 cups raw rhubarb  
3oz- package red  jello  
I cup sugar  
1 box lemon cake  mix  

Instructions:  
Line a 9x13 cake pan with parchment paper. 

 Line the pan with 5 cups of  raw rhubarb.

Sprinkle with  jello mix.

Sprinkle with 1 cup  sugar. 

Prepare the lemon cake  mix and pour over the  rhubarb. 

Bake for one hour at  350, cool and turn upside  down to serve.  


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