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| Rhubarb Cake II |
"My husband doesn't like rhubarb, but I have fooled him on every occasion with this cake as you can't taste the rhubarb in it."
Ingredients :
- 1 (18.25 ounce) package deal yellow cake blend
- 4 cups rhubarb, chopped
- 1 (3 ounce) package deal raspberry flavored Jell-O® blend
- 3/4 cup white sugar
- 1/2 cup butter
- 1 cup water
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 degrees F (175 stages C).
- Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake blend over the pinnacle of the gelatin.
- Melt the butter or margarine and pour it over the pinnacle of the cake blend. Pour the water over the pinnacle of the cake.
- Bake at 350 degrees F (175 ranges C) for forty five minutes.
- If you're using frozen rhubarb reduce the amount of water used to half of cup.
Notes :
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