by Kathy Hamman Miller
Ingredients for 8” cake:
3 tablespoons butter
1/2 cup sugar
1/4 teaspoon cinnamon
Red Food coloring (optional) 3 drops
2 cups finely diced rhubarb
1 package jiffy white cake mix for 8” baking pan or if doubled use 1 regular white cake mix
2 cups finely diced rhubarb thank you Janet for sharing your family’s with me!
1/2 cup diced strawberries and or apples (optional)
Melt 3 tablespoons butter in the bottom of a cake pan add ½ cup sugar, 1/4 teaspoon cinnamon and 3 drops red food coloring, which I did add but is optional. Mix well.
Add 2 cups (1 pound) finely diced rhubarb. If using frozen, thaw and pat dry. Toss lightly with sugar mixture. Spread in 8 inch ovenware baking dish. Using a regular cake sized baking dish if doubled.
Prepare 1 package loaf-size white-cake mix according to package directions. Pour batter over fruit. Bake at 375° about 35 minutes. The cake will be darker on the top, but will taste great. Loosen edges; invert on plate. Let stand 3 to 5 minutes; then lift off baking dish. Serve warm with whipped or ice cream. Enjoy!
