"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Rhubarb Delight, by Cathy Sengpiehl, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. chopped rhubarb 1 c. sugar 1 pkg. (6 oz.) strawberry Jello 1 box white cake mix 1 c. butter or margarine, melted 1 c. water
Place rhubarb in a 13x9x2 in. pan. Sprinkle sugar over rhubarb. Sprinkle Jello over sugar. Sprinkle cake mix evenly over the top of the Jello. Drizzle melted butter and water over the cake mix. DO NOT MIX! Bake at 325 degrees for 1 hr. Yield: 10 to 12 servings.
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