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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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THis is another variation on rhubarb dump cake. I found this in a TOH booklet. It was sent in by Mildred Mesick. Ingredients:
4 cups fresh rhubarb, sliced (or frozen) |
1 (3 ounce) package raspberry gelatin |
1/3 cup sugar |
1 (18 1/4 ounce) package yellow cake mix (or white) |
1 cup water |
1/3 cup butter or 1/3 cup margarine, melted |
ice cream (optional) |
Directions:
1. Place rhubarb in a greased 13 x 9 baking dish.
2. Sprinkle with the gelatin, sugar and cake mix.
3. Pour water evenly over the dry ingredients; drizzle with butter.
4. Bake at 350 degrees Fahrenheit for 1 hour or until the rhubarb is tender. Serve with ice cream if desired.
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