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.
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.
Reviews
The missing instructions is chill Ed dessert so that the jello in the recipe can set up -makes all the difference for serving -very good dessert