Serves: 5
Total Calories: 56
About the time I was born in l950, the Idaho Deptartment of Fish and Game began to purchase homesteads in Idaho’s back country. These homesteads dated from the early days of statehood. Over the years the hard scrabble homesteaders had eked out a living by raising stock, produce, hunting, fishing, trapping and occasional work for the US Forest Service. By the time WW II ended, it was just too tough to any longer make a living for most. With livestock removed, many of these places simply reverted to native vegetation. Some were leased by IDFG to outfitters as base camps and others used as patrol cabins by IDFG personnel.
"Western" best describes these old cabins after 70+ years of use. One such cabin at Cougar Creek on the Middle Fork of Salmon River became one of my "back country homes" while stationed at Challis 1978 - 1987. A couple of different years I even put in a small garden. The fire guard up stream six miles at Little Creek Guard Station would periodically irrigate it for me. I would put in some onions, radishes, carrots, and lettuce. Usually the cottontail rabbits would leave just enough to make a garden fresh salad when I stopped on summer float patrols. I always put my garden back behind the house next to an old clump of rhubarb where some earlier inhabitant had gardened.
Another officer’s sweet tooth provided the stimulus one night to make a dessert with rhubarb. We were in to clear brush and shovel out the irrigation ditch so we could try and rejuvenate part of the horse pasture. Our grub list was fairly simple, but the grub box in the cabin held a little extra stuff too. Necessity being the mother of invention to use an old cliche, gave rise to this recipe.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Snacks & Desserts
This _Redhot Rhubarb Upside Down Cake - The Story recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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