Rosy Rhubarb Dessert Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 288
  • Fat:
  • 10 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 283 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


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Rosy Rhubarb Dessert

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Elsie Wigdahl bakes this comforting almond-and-rhubarb delight in her Ruthven, Iowa kitchen. "This sure-to-please dessert is quick and easy," she says.

SERVINGS: 12-15

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 40 min.

Ingredients:

  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 1/4 cup strawberry gelatin powder
  • 1 package (18-1/4 ounces) white cake mix
  • 1 cup hot water
  • 1/2 cup choppeed flaked coconut
  • 1/3 cup slivered almonds, toasted
  • 6 tablespoons butter or margarine, melted

Directions:

Arrange rhubarb evenly in a greased 13-in. x 9-in. baking dish. Combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter.
    Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Yield: 12-15 servings.


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