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Rhubarb Cake II

SUBMITTED BY: Dmarcks

"My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it."
SERVINGS & SCALING
Original recipe yield: 1 -9x13 inch cake
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (18.25 ounce) package yellow cake mix
  • 4 cups rhubarb, chopped
  • 1 (3 ounce) package raspberry flavored gelatin mix
  • 3/4 cup white sugar
  • 1/2 cup butter
  • 1 cup water

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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 mix over the top of the gelatin.
  3. Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  5. If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by ERIE
This recipe may sound strange - it may sound like "a bit much" but trust me, it's delicious - a family favorite (that I had lost!)...even rhubarb haters will love it. And it's EASY!

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2004 by Robbie Rice
This was very easy but I thought it was sickening sweet. Next time, I'll reduce the sugar. I also didn't care much for the cake mix powder that was left on the top, but that's a dump cake for 'ya!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by Domestic Goddess
Our family really likes this recipe, but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe, it's a winner"!!!

5 users found this review helpful


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Ragu
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 168

  • Total Fat: 6.4g
  • Cholesterol: 11mg
  • Sodium: 190mg
  • Total Carbs: 27g
  •     Dietary Fiber: 0.6g
  • Protein: 1.5g

VIEW DETAILED NUTRITION

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