"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Jello Cake Recipe

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This recipe for Rhubarb Jello Cake, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 9, 2008


2 cups flour
3 tsp. baking powder
1/2 cup sugar
1 tsp. salt
1/4 cup butter
1 egg; beaten
3/4 cup milk
1 tsp vanilla
1 (3oz) box strawberry or raspberry jello
4 cups died rhubarb
1 1/2 cup sugar
6 tbsp. flour
6 tbsp butter;softened
Cool Whip©

Mix first 8 ingredients together and spread in a greased 13x9 pan. Sprinkle rhubarb over it evenly. Next sprinkle dry jello over rhubarb. Mix topping ingredients together and sprinkle over top of dry jello. Bake at 375º for 40 minutes.
Serve with Cool Whip©.




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