I'm going to follow up Linda's recipe from April 6th, with another rhubarb recipe. With the cool weather the past week or so the rhubarb has slowed down but there is still enough growth to keep Joe happy. This recipe comes from the St.Olaf Country Cooking, Norway Lutheran Church, 1990 cook book. I tried this recipe on a whim a couple of years ago and Joe proclaimed it the best rhubarb dessert he had ever tasted. I'll let you be the judge on that proclamation. I do know it is easy peasy.
4 cups rhubarb (sliced up)
1 (3 oz) package raspberry gelatin
3/4 cup sugar
1 pkg yellow cake mix
1/2 cup butter (melted)
1 cup cold water
Grease a 9 x 13 inch pan. Arrange rhubarb at bottom. Sprinkle dry gelatin over top. Sprinkle with sugar and then cake mix. Drizzle butter over top, followed by cold water. Bake at 350F for 45 minutes. Serve with whipped cream. Enjoy!