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Kay’s Rhubarb Dessert

Fri, Mar 30th, 2001
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Kay’s Rhubarb Dessert

4 cups fresh chopped rhubarb
1 cup sugar
1 (3 oz.) package red gelatin (or cherry, strawberry or raspberry)
1 small-size yellow cake mix (like Jiffy)
1 cup cold water
1/2 cup butter or margarine

•Spread the chopped rhubarb in a 8x10 inch glass baking pan. Sprinkle the sugar over rhubarb, then the gelatin, followed by the dry cake mix. Combine the cold water and if you use any flavoring and carefully spoon over the cake mix layer, melt the margarine, drizzle over all. Bake 1 hour at 350°. Serve warm or cold with whipped topping or ice cream.

Until next week, Annabelle

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