Two Rhubarb Cake Recipes

Warning...these are not healthy.  But they sure are TASTY.  The only healthy thing in it really is the rhubarb.  Which is rather difficult to eat without sweetener.  I only make it every few years, so what the heck, right?

I got this recipe from one of the women in my swim aerobics class.  It is more to the cake type of dessert and we equally enjoyed it topped with Cool Whip, or Cream Cheese frosting (although it would be good with no topping too).

Gerri's Rhubarb Cake 
5 cups rhubarb cut into 1/2" sections
1 Cup sugar
1   3 oz pkg strawberry or raspberry Jell-O
3 cups mini marshmallows
1 yellow cake mix (and you'll need oil, eggs and water as pkg directs)

Place rhubarb in greased 9x13 pan.
Sprinkle jello and sugar over rhubarb
throw on the marshmallows
Prepare cake mix as directed and pour over rhubarb.

Bake @ 350 for 50-55 minutes.  Let cool, or better yet, serve the next day when it will cut into squares more easily.  Top with favorite topping or serve without topping.




This recipe came from my long departed aunt.  I've always liked it a lot and it is a toss-up because both recipes, as you'll see are very similar, but I think I like this one even better than the one above.  It's almost like a cross between a cobbler and a crisp.

Aunt Carolyn's Rhubarb Dessert
1 yellow cake mix
1 stick of butter, softened
4 cups rhubarb (or can use other fruits, fresh or frozen)
1    3oz pkg Jell-O (strawberry, or raspberry goes well with rhubarb)
1 Cup sugar
1 Cup hot water

Put rhubarb in bottom of ungreased 13 x 9 inch pan.
Sprinkle dry Jell-O over fruit
Sprinkle sugar over fruit
Add a dash of salt if you want
Cut butter into dry cake mix with a pastry cutter until even size throughout and dump all over fruit/sugar.
Pour hot water evenly over cake mix
Bake at 350 degrees until golden on top and looks done (about 35-45 min.

Let me know which one you like best!