Rosy Rhubarb Dessert
Quick Cooking
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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.