cat lover
08-15-2006, 08:56 PM
4 to 5 cups diced rhubarb **
3/4 cup sugar
1 (3 oz.) pkg. raspberry gelatin or strawberry gelatin
1 (18.25 oz.) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
Cool Whip,thawed
Preheat oven to 350 degrees. Line the bottom of an ungreased 13 x 9x 2" baking pan, with the rhubarb. Sprinkle sugar over the rhubarb. Sprinkle dry gelatin, which ever you prefer; over the sugar. Next, sprinkle the cake mix over the gelatin. Melt butter and pour over the cake mix. Pour the 1 cup of water over cake mix. Bake for approximately 1 hour. (Start watching it closely after 50 minutes).Cool completely; then chill in refrigerator. When ready to serve, invert onto plate. Top with Cool Whip.
Serves 12 to 16.
** If using frozen rhubarb, reduce the amount of water to 1/2 cup.**
3/4 cup sugar
1 (3 oz.) pkg. raspberry gelatin or strawberry gelatin
1 (18.25 oz.) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
Cool Whip,thawed
Preheat oven to 350 degrees. Line the bottom of an ungreased 13 x 9x 2" baking pan, with the rhubarb. Sprinkle sugar over the rhubarb. Sprinkle dry gelatin, which ever you prefer; over the sugar. Next, sprinkle the cake mix over the gelatin. Melt butter and pour over the cake mix. Pour the 1 cup of water over cake mix. Bake for approximately 1 hour. (Start watching it closely after 50 minutes).Cool completely; then chill in refrigerator. When ready to serve, invert onto plate. Top with Cool Whip.
Serves 12 to 16.
** If using frozen rhubarb, reduce the amount of water to 1/2 cup.**