by Millie Bentley
Greetings. I got this recipe from Nancy Grant and Gerry Nielson who ran the Chickadee Bed and Breakfast in Anchorage. Gerry said that she got the recipe from an old friend in Sutton almost 50 years ago – so it has stood the test of time and is very easy to make. That friend was Moosaboo Joe Kretzler. I hope you will like it.
Moosaboo Joe’s Rhubarb Delight
4 to 6 cups of fresh or frozen red rhubarb, cut into 1/2–inch slices
1 cup sugar if you’re using green rhubarb
1 large box strawberry gelatin (Jello)
1 box white cake mix
1 cube (1/2 cup) butter, melted
Spread rhubarb over bottom of a 9-by-13 inch baking dish. Sprinkle sugar over rhubarb if using green rhubarb. Gerry said the sugar is not needed if you’re using red rhubarb. Spread white cake mix (dry) over rhubarb. Spoon melted butter on top of cake mix. Place in a 325˚F oven if using a glass pan or 350˚F if using a metal pan and bake about 60 minutes.
Until next week, dear readers, vaya con Dios.
What do you do with the gelatin?
I think you sprinkle it over the rhubarb before adding the dry cake mix