Cooking at its best with Johanne McInnis


Rhubarb Cake

  • 5 cups Rhubarb ( Fresh or Frozen )
  • 1/2 cup sugar
  • 1 - 3oz pkg strawberry jello
  • 3 cups mini marshmellows
  • 1 phg white cake mix

Cut rhubarb into 1/2 inch slices, arrange in 9x12 greased glass dish (pan) Mix sugar & jello together and sprinkle over rhubarb, top with mini marshmellows. Prepare cake mix as directed on pkg Then spread cake mixture evenly over the marshmellows.

Bake 300F. 50 - 60 minutes when completely cooled serve with cool whip

Shirley Roy ( Chedore ) formerly of Campbellton


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