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Rhubarb Crisp Recipe

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This recipe for Rhubarb Crisp, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
See directions.

Directions:
Directions:
Rub butter in bottom of a 9 X 13 pan.
Fill pan 1/2 full (at least) of rhubarb cut in 1 inch pieces.
Pour 1 BIG package RED Jello evenly over rhubarb.
Pour 1 FULL size YELLOW cake mix over Jello.
Drizzle 1 CUBE butter over top of cake mix.
Bake at 350 for 35 to 45 minutes.

As we became empty nesters, we halved this recipe, using a smaller pan, a small package of jello and a jiffy cake mix so we wouldn’t be tempted to eat too much!

Personal Notes:
Personal Notes:
I think this is the same as Mom’s BUT I don’t put in ANY sugar. The Jello adds enough sweetening for me…allowing the “rhubarb” flavor to predominate--reducing calories without sacrificing great taste.

 

 

 

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