Rhubarb Cake Recipe

From Dorothy McNett's Recipe Book.

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Rhubarb Cake

by Gerri O'Neill of Hollister

5 cups rhubarb, cut into small pieces
1 cup sugar
1 pkg. (small) raspberry jello
3 cups mini marshmallows
1 pkg. white cake mix

Preheat oven to 350 degrees. Using a 9 by 13 inch pan, buttered if not a non-stick, place rhubarb in pan; pour sugar over this and sprinkle with jello and marshmallows. Prepare cake batter according to package directions. Pour over all. Bake 55 minutes. Cool before serving.

Recipe created 1998-05-07.

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