Rosy Rhubarb Dessert

Name: Rosy Rhubarb Dessert
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-15 servings.
Ingredients: 4 cups chopped fresh or frozen rhubarb, thawed; 1 cup sugar; 1/4 cup strawberry gelatin powder; 1 package white cake mix (regular size); 1 cup hot water; 1/2 cup choppeed sweetened shredded coconut; 1/3 cup slivered almonds, toasted; 6 tablespoons butter, melted

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.

Ingredients

4 cups chopped fresh or frozen rhubarb, thawed
1 cup sugar
1/4 cup strawberry gelatin powder
1 package white cake mix (regular size)
1 cup hot water
1/2 cup choppeed sweetened shredded coconut
1/3 cup slivered almonds, toasted
6 tablespoons butter, melted

Directions

Arrange rhubarb evenly in a greased 13x9-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 in the center comes out clean. Cool on wire rack.