• 6 cups diced rhubarb
  • 1 small package strawberry gelatin
  • 1/2 cup sugar
  • 1 cup water
  • 1 box yellow cake mix
  • ½ cup melted butter

A rhubarb dessert that will having you wishing you had grown even more
Tales of the Dinner Belle
By Brenda Stanley
Rhubarb is the zucchini of fruit. It is another one of those plants that can grow out of control, leaving you will bushels of long red stalks. Maybe that is why I have a soft spot for it. Like zucchini, I can’t stand to see it go to waste, so I spend each summer trying to find ways to use it in recipes that my family will enjoy. My rhubarb crunch dessert is one of those recipes that not only uses rhubarb, but is one of the tastiest, most delicious desserts around. The tangy rhubarb is tempered by the strawberry gelatin, and the sweet buttery crunchy topping is so rich and flavorful. It is the perfect combination of fresh and homey ingredients. You can substitute other fruits for the rhubarb, but one bite and you will wish there was more in your garden.
Belle’s Rhubarb Crunch Dessert
6 cups diced rhubarb
1 small package strawberry gelatin
1/2 cup sugar
1 cup water
1 box yellow cake mix
½ cup melted butter
In a 9 by 13 inch baking dish place the rhubarb. Stir together the gelatin, sugar, and water and pour over the rhubarb and stir to coat. In a food processor, blend the cake mix with the melted butter until it is the consistency of wet sand. Spread over the top of the rhubarb. Bake at 350 for one hour. Serve warm with whipped cream or ice cream.