Cooking Wright

Rhubarb Crisp


4 cups chopped rhubarb
3 oz. package strawberry jello
1 cup cold water
1 cup sugar
2 cups yellow or white cake mix
5 tablespoons melted margarine


Grease 8x8 pyrex Place rhubarb in pan. Sprinkle with sugar, then dry jello, then cake mix. Pour water over all. Drizzle with margarine. Don’t mix. Bake 1 hour at 350. Serve warm with ice cream.

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