July 9, 2009

Rhubarb Crisp

Amy Ward
At least 6 stalks of rhubarb
1 cube butter
2 (3oz) packs Jello mix (I like any red flavor)
1 2/3 C sugar
½-2/3 C water
1 box yellow cake mix (or strawberry)

Butter 9X13 glass baking dish. Add diced rhubarb 2/3 or ¾ filling the dish. Combine jello & sugar then sprinkle mix on rhubarb. Sprinkle cake mix powder on top. Cut the cube of butter up and add on top, spread out. Slowly pour water on top. DO NOT MIX!! Put in oven at 350 for under 15 minutes on low rack. Tan at 300 for 1/12 hrs. or more. You can turn the heat down again – depending on how brown you want it. Use fork to mash dry cake mix into the “sludge”.


2 cans of cherry pie filling and 2 cans crushed pineapple (save juice to replace water in recipe)
Use apples, peaches, or apricots and increase water to 1 Cup.

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