Easy Rhubarb Crunch (originally published in Topeka Capital Journal)

By Debra Getting
July 13, 2013
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Easy Rhubarb Crunch (originally published in Topeka Capital Journal)

Author Notes: You can change up the flavor depending what flavor of gelatin you chose Debra Getting

Serves: 4

  • 4 cups Rhubarb, chopped
  • 1 cup Sugar
  • 1 - 3 ounces Red fruit gelatin
  • 1 - 9 ounces White or yellow cake mix
  • 1 cup Water
  • 1/2 cup Margarine or butter, melted
  1. Mix rhubarb, sugar and gelatin. Let set overnight in fridge.
  2. Sprinkle cake mix over top and stir in.
  3. Pour water and melted margarine.
  4. Bake 1 hour at 350 degrees.

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