| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Two-layer-size white or yellow cake mix |
|
|
Egg and oil as called for by cake mix directions |
| 4 |
c |
Diced rhubarb |
| 1 |
ts |
Grated lemon rind |
| 1 |
c |
Granulated sugar |
|
|
Powdered sugar; if desired |
|
|
Cream |
INSTRUCTIONS
Grease a 13x9-inch baking dish. Heat oven to 350 degrees.
Prepare cake batter as directed on package. Spread in prepared pan. Top
with rhubarb and lemon peel; sprinkle with sugar.
Bake 40-45 minutes. As the dessert bakes, rhubarb goes to the bottom,
forming a sauce and the cake rises to the top.
If desired, sprinkle top of cake with powdered sugar right after baking.
Serve warm with cream. Makes 12 servings.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”