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1 (18.25 ounce) package moist yellow cake mix, 4 cups diced frozen rhubarb, thawed & drain for 1 hour, 1 1/4 cups white sugar, 1 pkg. regular size strawberry jello, 1/2 pint heavy cream (kind used for whipping.) Make cake mix following directions on box & pour in greased & floured 9x13 inch pan. Set aside. Mix the rhubarb with dry jello, sugar & gently spoon over raw cake batter. Pour gently over top the 1/2 pint whipping cream. Bake in preheated oven 350o for 40 minutes. Don't ask me how....but fruit goes to bottom while baking & sets. At this point you cool, refrigerate overnight, cut, turn over & added whipping cream or whip topping. Because I carry mine to coffee gang I serve it as shown. Easier...Fabulous either way.


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