We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
- 5 cups rhubarb, cut in small pieces (1/4" - 1/2")
- 1 cup white sugar
- 1 package strawberry Jello
- 3 cups mini marshmellows (or cut up large ones)
- 1 box yellow or white cake mix
Grease and flour a 9" X 13" pan and preheat the oven to 350 F.
Put the rhubarb in the bottom of the pan and sprinkle evenly with the sugar and the jello.
Spread marshmellows over the rhubarb.
Mix the cake per the directions and pour over the top.
Bake for 55 minutes.
Allow to cool completely and then turn out on a large platter.
Number of Servings:
Time to Prepare: