Rhubarb is one of those plants I think everyone has grown up with. It is actually a vegetable. I have heard stories of friends going out in the garden and just pulling the stalks and eating them raw. I always waited until somebody like Mom or Grandma put it in a dessert or sauce of some kind. Today I harvested my first crop of rhubarb of the season.
Now that I raise rhubarb I have collected quite a few recipes. I always make strawberry rhubarb jam later when the strawberries are ripe. I also like rhubarb better baked in a recipe with another companion fruit. Peaches, mandarin oranges, and again strawberries come to mind. The recipe below lists strawberry jello, but another recipe had raspberry. You can experiment. This cake is quick, easy, and delicious. I will post other rhubarb recipes as spring turns to summer. Enjoy!
Quick and Easy Rhubarb Cake
Ingredients:
1 (18.25 ounce) package yellow cake mix
4 cups rhubarb, chopped
1 (3 ounce) package strawberry flavored gelatin mix
3/4 cup white sugar
1/2 cup butter
1 cup water
Directions:
Preheat oven to 350 degrees F (175 degrees 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 gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
If you are using frozen rhubarb reduce the amount of water used to 1/2 cup. It can be served warm with frozen yogurt, ice cream, or whipped cream.
