Rhubarb Cake II Popular Recipes
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| Rhubarb Cake II |
"My husband doesn't like rhubarb, however I actually have fooled him every time with this cake as you can not flavor the rhubarb in it."
Ingredients :
- 1 (18.25 ounce) package deal yellow cake blend
- 4 cups rhubarb, chopped
- 1 (3 ounce) package raspberry flavored Jell-O® mix
- three/four cup white sugar
- half cup butter
- 1 cup water
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 stages F (175 levels C).
- Line the lowest of 1 ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the pinnacle. 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 top of the cake.
- Bake at 350 stages F (175 levels C) for forty five mins.
- If you are the use of frozen rhubarb reduce the amount of water used to 1/2 cup.
Notes :
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