Friday, April 27, 2012

Rhubarb Crunch

Rhubarb Crunch
(8-12 servings)


Ingredients:

4 cups Rhubarb, sliced
1 cup Sugar
1 box (3 oz.) Strawberry Jell-O
1 box White Cake Mix
1 cup Water
1/3 cup Butter, melted

Directions:

Place rhubarb in a 9x13 glass baking dish and spread evenly over the bottom.  Sprinkle the sugar over the rhubarb followed by the jell-o mix and then the cake mix.  Be sure to spread them as evenly as possible.  Now pour the water slowly over everything and then the melted butter.  Place in a pre-heated 350 degree oven for 50 minutes.  Let stand for 15 minutes before serving hot with some vanilla ice cream or serve at room temperature or even refrigerated.  I will microwave the last two to warm them up for the ice cream.

Note:               You might want to try substituting milk or half & half for the water.  This will just make it a little richer.  Enjoy!

Ideas for Future Efforts
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