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Rosy Rhubarb Dessert

Elsie Wigdahl bakes this comforting almond-and-rhubarb delight in her Ruthven, Iowa kitchen. "This sure-to-please dessert is quick and easy," she says.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12-15 servings

Ingredients

  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 1/4 cup strawberry gelatin powder
  • 1 package white cake mix (regular size)
  • 1 cup hot water
  • 1/2 cup choppeed sweetened shredded coconut
  • 1/3 cup slivered almonds, toasted
  • 6 tablespoons butter, melted

Directions

  • Arrange rhubarb evenly in a greased 13x9-in. baking dish. Combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

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