nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch and
Blend flour, baking powder, salt, brown sugar and shortening. Add egg and milk.
Press dough on bottom and up sides of 9 x 13-inch pan.
Place 6 cups diced rhubarb into cake shell. Sprinkle with dry Jell-O.
Make blended topping of 1/2 cup flour, 1 1/2 cups sugar and 6 tablespoons butter.
Sprinkle over top of rhubarb cake.
Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries
For the batter, beat the butter
pringform pan with parchment paper. For the streusel, combine coconut, flour
Grease an 8 inch springform cake pan.
To make the
Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
Layer in bottom of a 9 x 13-inch greased and floured cake pan, Rhubarb, Jell-O, sugar and marshmallows.
Make the yellow cake mix as directed on package.
Pour over top of rhubarb mixture.
Bake at 350\u00b0 for 1 hour.
Cool slightly and turn upside down on platter.
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.
Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon
Prepare the yellow cake mix as directed for a 9 X 13 pan
Heat oven to 400\u00b0 F.
In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
Take to the oven, uncovered, for 15 minutes.
In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
Spoon batter over the fruit.
Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
Bake for 20 - 25 minutes.
Serve warm.
Grease 13 x 9 pan. Mix first 3 ingredients and set aside. Combine cake mixture and rhubarb mixture; pour into cake pan. Pour marshmallows on top. Bake at 350\u00b0 for 1 hour.
owl, stir together the strawberries, rhubarb, 1 1/3 cup of
In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
Fold in sour cream and rhubarb.
Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
Spoon batter into a greased 13x9 glass baking dish.
Stir together white sugar and nutmeg and sprinkle over batter.
Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
Spread 9 x 13-inch pan with Pam.
Spread frozen rhubarb in pan. Sprinkle Jell-O over rhubarb.
Sprinkle sugar over Jell-O, then spread dry cake mix over sugar.
Sprinkle water over cake mix. Pour melted oleo evenly over cake (more oleo may be used for a richer cake).
cut each in half. Cut rhubarb into 1/2 inch pieces
Mix
rhubarb, sugar, marshmallows and jello.
Pour into 9 x 13-inch
greased bottom of pan.
Mix cake as directed and pour over
rhubarb
mix.
Bake
1 hour at 350\u00b0.\tTop with Cool Whip before serving.
0 gallon crock, put in rhubarb and cover with boiling water