Ingredients
4 c. rhubarb
1 c. sugar
1 (3 oz.) pkg. strawberry Jell-O
1 1/3 c. water (1 c. if using frozen rhubarb)
1 pkg. yellow or white cake mix
1/2 c. (1 stick) butter or oleo
Method
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Long twisted spoon for stirring and layering cocktails
Wire leveler for perfectly flat cake layers
Yarai mixing glass — cocktail builds, infusions, fat washes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Long twisted spoon for stirring and layering cocktails
Wire leveler for perfectly flat cake layers
Yarai mixing glass — cocktail builds, infusions, fat washes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Arrange rhubarb in 13 x 9-inch pan. Sprinkle sugar and Jell-O over rhubarb. Pour water over all. Sprinkle dry cake mix over all. Cut butter in thin slices and put over top of cake mix. Do not mix, beat or stir. Bake at 350° for 50 minutes. Makes 12 to 15 servings. Serve with Cool Whip or vanilla ice cream.