Rhubarb Cake II

Rhubarb Cake II

52 Reviews 1 Pic
Dmarcks
Recipe by  Dmarcks

“My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.”

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Ingredients

Adjust Servings

Original recipe yields 1 -9x13 inch cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
  3. Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  5. If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.

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Reviews (52)

Rate This Recipe
Domestic Goddess
32

Domestic Goddess

Our family really likes this recipe, but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe, it's a winner"!!!

ERIE
21

ERIE

This recipe may sound strange - it may sound like "a bit much" but trust me, it's delicious - a family favorite (that I had lost!)...even rhubarb haters will love it. And it's EASY!

ODONOGHUES
18

ODONOGHUES

I substituted sugar free jello and used Splenda sweetener. This was awesome!! Also good with a couple tablespoons of frozen light cool whip instead of vanilla ice cream.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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