I am posting this recipe for my aunts. I also have to share something I learned in the magazine I found this recipe in. While it used in fruit recipes, rhubarb is technically a vegetable. Who knew?
1lb. fresh rhubarb, chopped (about 4 C.)
1/2 C. sugar
1 3oz. pkg. strawberry jello
1 pkg. white cake mix
1 C. water
1/3 C. butter melted butter
3/4 C. thawed Cool Whip
Preheat oven to 350 degrees.
Place rhubarb in a 13 X 9 inch baking dish; sprinkle with sugar and dry gelatin mix.
Beat cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.
Bake 45 minutes or until golden brown. Serve warm topped with Cool Whip. For a little twist, top each serving with a dash of ground cinnamon or ginger.
1 comment:
Thanks, Kath! Our rhubarb is starting to come up in the front beds. Come on, spring!
Mary
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