ie plate.
Put the rhubarb in the crust and cover
let stand 5 minutes. Add rhubarb; cook over medium heat until
In a greased and floured 9 x 13-inch pan, spread the rhubarb on bottom of pan.
Sprinkle sugar, jello, tapioca and marshmallows over rhubarb.
Make the cake mix as directed on package.
Pour over mixture in pan and bake for 1 hour at 350\u00b0.
Preheat oven to 180 degrees centigrade - gas 4.
Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
Spread the crumble mixture over the rhubarb BUT don't pat down too much!
Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
Serve with ice cream / cream / custard -- or whatever you like!
f prepared baking dish. Sprinkle rhubarb over oat mixture.
Combine
Cube the rhubarb and spread on bottom of greased 9 x 13-inch pan.
Sprinkle dry Jell-O over rhubarb, then scatter marshmallows on top.
Prepare yellow cake according to box directions; pour over top.
Bake according to box directions.
Serve warm, plain or with whipped cream or ice cream.
Preheat oven to 350\u00b0F.
Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
Sprinkle sugar evenly over rhubarb.
Then sprinkle Jello powder and marshmallows.
Prepare a standard white cake mix according to package directions.
Pour the mix over ingredients in pan.
Bake about 45 minutes.
Let stand a few minutes and invert pan on serving sheet.
In a microwave-safe bowl, combine rhubarb, water, and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally.
Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally.
Serve over ice cream if desired.
In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Preheat oven to 350 degrees.
Grease 9x13inch pan.
Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
Bake 1 hour.
Serve with whipped cream or ice cream.
aking dish.
Mix the rhubarb and 1 cup sugar, and
Spray a 9 inch pan and set aside.
Start oven at 375.
Make a crust:
Cut the butter into the flour,cinnamon & salt. Mix in the milk & egg. Knead with a fork and pat into a 9 \" round. Place into prepared pan.
Place the rhubarb onto the crust and set aside.
Into a med. bowl mix together the sugar and strawberry gelatin. Pour over the rhubarb and bake for 35-40 minute Remove from oven and dust with powdered sugar if desired.
Makes 8 servings.
Evenly place sliced rhubarb in a 9 x 13-inch cake pan. Sprinkle sugar over rhubarb, then cinnamon over sugar.
Sprinkle cake mix next.
Melt butter and drizzle over everything.
Mix cake as directed on package. Put in 9 x 13-inch greased pan. Top with rhubarb and sprinkle sugar over rhubarb. Put whipping cream over all and bake as directed on cake box.
Layer the ingredients in an 8 x 8-inch loaf pan.
Place rhubarb on the bottom of the pan.
Sprinkle dry jello over rhubarb.
Sprinkle sugar over jello.
Sprinkle cake mix (yellow or white) over sugar.
Pour water over all ingredients.
Bake in oven for 40 minutes at 375\u00b0.
In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
Reduce heat to low and boil stirring constantly for 12 minutes.
Remove from heat and gently stir in the gelatin powder until completely combined.
Transfer to sterilized glass jars and refrigerate.
Mix cake as directed on package.
Pour batter into a greased 9 x 13-inch baking pan.
Spread rhubarb over batter.
Sprinkle with sugar; pour cream over top.
Do not mix.
Bake at 350\u00b0 for 35 to 40 minutes or until cake tests done.
Place rhubarb in a greased 13 x 9 x 2-inch baking dish. Sprinkle with the gelatin, sugar and cake mix.
Pour water evenly over dry ingredients; drizzle with butter.
Bake at 350\u00b0 for 1 hour or until rhubarb is tender.
Yield: 16 to 20 servings.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Preheat oven to 350 degrees.
Mix the cake mix, eggs, water & oil together as directed on cake mix box.
Pour into deep 9X13 pan.
Top with the rhubarb.
Sprinkle the sugar over the top of rhubarb.
Pour the heavy cream over the top of entire mixture.
Place the pan on a cookie sheet or foil to protect your oven (batter might spill over if the pan is not deep enough).
Bake @ 350 degrees for 45-60 minutes or until the top is a golden brown.
Top with whipped cream to serve (optional).
Enjoy!