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"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 Cake Recipe

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This recipe for Rhubarb Cake is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 C. rhubarb (diced)
1 small pkg. raspberry or strawberry jello
1 C. sugar
3 C. miniature marshmallows
1 pkg. yellow or white cake mix
Cool Whip
Directions:
Directions:
Place rhubarb in bottom of greased 9 x 13 inch dish. Sprinkle with jello, the sugar and then the marshmallows. Prepare cake mix to package directions, pour over marshmallows and bake at 350º for an hour or until tester inserted in center comes out clean. Turn out onto piece of foil big enough to fold over cake. Cool and serve with Cool Whip.

 

 

 

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