Sunday, April 7, 2013

A New Recipe Experiment

This week’s new recipe was dessert – and a very flavorful one! It smelled delicious as it baked, and served warm with a scoop of vanilla ice cream it tasted just as good as it smelled.

The only problem I had was that I only needed half the original recipe. Some folks in the household don’t eat rhubarb, so the large dish would not be eaten. I also wanted to cut down the sugar content a bit. The original recipe is below, followed by my adjustments.

4 cups sliced fresh or frozen rhubarb
1 package (3 ounces) raspberry gelatin
1/3 cup sugar
1 package (18.25 ounces) yellow or white cake mix
1 cup water
1/3 cup butter, melted
Place rhubarb in greased 9 x 13” baking dish. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over dry ingredients. Drizzle with butter.
Bake at 350 degrees for 1 hour or until rhubarb is tender. Serve with ice cream if desired.
Makes 16 to 20 servings.
Note: If using frozen rhubarb, measure while still frozen. Thaw completely in colander; drain but do not press liquid out.
Recipe from Taste of Home Best Church Supper Recipes (published in 2009). This great paperback cookbook contains over 500 recipes, many with photos. These recipes would be perfect for potlucks, reunions or any sort of event.
My adjustments:
2 cups rhubarb
2 teaspoons sugar-free raspberry gelatin
2 tablespoons artificial sweetener
1 box Jiffy yellow cake mix
1/2 cup water
2 1/2 tablespoons butter, melted
Prepared as above, but in an 8” square baking dish.
Give this one a try! It’s extremely easy and delicious. And maybe next time I'll make the full recipe....and eat it myself! Yum.
I’ll be back later in the week….watch for me!
Your comments and suggestions are always welcome. Thanks for reading!

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