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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