Yay for snack time.
Who doesn’t love snack time? Especially when it involves these….
My youngest couldn’t contain himself while I was trying to take this picture. He kept trying to put Thomas or Percy in the way, or even his little fingers.
Melting the butter and marshmallows.
And while I was in the process of doing that…the youngest again, was climbing up on the table and throwing the oranges I had in a bowl…on the floor, while Luke was working on his schoolwork.
That kid…I tell yah. He’s something else.
After he threw the oranges on the floor I said that was enough, because he was already climbing up on the table and distracting his brother, he needed to go down for a nap. So while he was doing that, I made a rhubarb cream cake.
Before going in the oven!
This is one of my favorite cakes that uses rhubarb.
I got the recipe from Mama Newman.
Now she usually puts in red food coloring probably prior to baking, to make it look a bit more appetizing but I forgot completely. But trust me, it is delicious!!
Both of these recipes are extremely difficult so be prepared!
Rainbow Krispy Bars
2 T butter
1 package of mini marshmallows
5 cups Fruity Pebbles cereal ( I used Malt-O-Meal knock off, because I’m just using the cereal not the box)
In large pan melt the butter with your heat on medium. Use a wooden spoon to stir the butter. Pour the whole bag of marshmallows into the pot and stir them until they are melted and mixed with the butter. Add cereal into the pot and stir it up until well mixed. Pour mixture into a large bread pan which has been sprayed with nonstick cooking spray. Allow bars to cool slightly before serving.
Rhubarb cream cake
1 white or yellow cake mix
3 c. cut rhubarb
1 -1 ½ c. sugar
1 pt. whipping cream
Make cake batter. Put rhubarb over cake batter, sprinkle sugar over top. Put whipping cream over the entire mixture. Bake at 30-40 minutes at 350. Serve warm with ice cream or whipped cream. Refrigerate.