06/04/2007

Recipe of the Week

Rhubarb Cake

Penny Kipley of Traverse City sent today's recipe.

"I received this recipe years ago from a dear friend, now deceased,” she writes. "It's great in the spring when rhubarb is in season. It's my husband's favorite cake, and I freeze rhubarb so I can make it all year.”

Rhubarb Cake

• 5 c. cut-up rhubarb
• 3/4 c. sugar
• 3 c. mini-marshmallows
• 1 3-oz. package strawberry sugar-free Jell-O (dry)
• White or yellow cake mix, prepared as directed on box

Line a 9-by-13-inch pan with foil. Spray lightly with Pam.

Arrange rhubarb in pan for bottom layer. Pour sugar over that. Top with marshmallows. Pour on dry Jell-O as fourth layer.

Prepare the cake mix (Penny prefers the white cake) as directed on box and spread over layers. Bake at 350° for one hour. Invert on a flat tray while hot. Serve with ice cream, Cool Whip or plain. Delicious!

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered” apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients. To print or e-mail this recipe from the Record-Eagle Web site, visit www.record-eagle.com.