News From Terre Haute, Indiana

May 20, 2012

TRIED ā€™Nā€™ TRUE: Whip up a rhubarb surprise cake

Jackie Lindley
Special to the Tribune-Star

TERRE HAUTE — This recipe comes from Ruth Baker. She sent a lot of rhubarb recipes. I have been putting them in the paper for the last three years. I’ve almost used most of them. Some I have used more than others. Mary Hunter also had this recipe. I have made this a lot. Gene really likes this. I use sweetener and yellow or white sugar-free cake mix. The only sugar I put in this recipe is in the marshmallows. Adjust for this. Our grandkids also enjoy this cake. Thanks to Ruth and Mary.

Rhubarb

Surprise Cake

• Bring to boil:

3 cups rhubarb, cut up

11⁄2 cups water

1 cup sugar

• Remove from heat and add:

1 3-ounce package strawberry Jell-O

A few drops of red food coloring (optional)

• Stir to mix well; set aside.

• Grease bottom of a 9 x 13 inch pan.

• Cover with 2 cups miniature marshmallows.

• Prepare one box white cake mix, using 2 whole eggs.

• Pour over marshmallows.

• Pour rhubarb mixture over batter.

• Bake 350 degrees for 40 to 50 minutes, until lightly brown.

Serve with Cool Whip or ice cream.



Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.