Rhubard is a old fashioned plant with broad leaves and thick, stringy, extremely sour stalks. When I was a kid everyone had some growing in their yard or garden and kids were always picking it and puckering up our faces with it. The pies, jellies, cakes and desserts made with this lovely plant made summer memories, and Thanksgiving traditions.
I shall deliver this recipe as it was delivered to me, as it was delivered to my Mother, more or less as it was delivered to her Mother from my Great Grandmother.
It may not be all that conventional, but chemistry like measurements in cooking is a relatively new thing, looking at the history of the world, and I find that the more opened recipes are usually the best.
You will need:
One 9 inch baking dish
4 cups of diced rhubarb
1 cup of sugar
1 package of red gelatin dessert, any flavor of ‘red’ (my Mom’s recipe specifies Jello, but I’m not that picky)
1 “small package of light colored cake mix” (What this means to me. A regular cake in a box, white or yellow, take half, or double the recipe and use a large cake pan and the whole cake mix.)
1 cup water
1/3 cup melted margarine
Place the rhubarb in the baking dish. Sprinkle the sugar and red gelatin evenly over the rhubarb. Sprinkle the cake mix evenly over that. Add the water and melted butter. DO NOT STIR!
Bake at 350 degrees for one hour.
It’s great with a whipped topping or vanilla ice cream.