If you have read any of my blog you know that I love easy recipes, butter and visiting the ranch in Oregon. Well this recipe encompasses all three of these in one gooey ,scrumpeous, life changing, mood altering spoonful of heaven..
This is a cake that my mother in law made all the time when we visited. I can almost taste it right now as I think about it. I would take a little spoonful every time I would pass the kitchen. I am imagining the kitchen right now and the big window looking out over the valley. I can remember the mornings when we would awake to the fog settled in and it was a magical picture. I would get up early and go for a walk along the dirt road. It was so quiet and smelled so good. Then after a nice long walk, I would go back and have a spoonful of homemade hot fugde or this cake. My goal always was to at least be able to button my pants when I left. Texie was such a good cook. It was not fancy food but the good old fashioned comfort food that you just don’t see anymore–mainly because people just don’t know how to cook that way now days. She had a way of making a simple roast beef sandwich with sweet pickles taste like a gourmet meal. Don’t get me started on the breakfasts–bacon, eggs, biscuits with jam–I’m drooling like Layne when he is hovering next to the dinner table. So prepare to fall in love !!!!!.
STRAWBERRY RHUBARB CAKE
5 1/2 cups rhubarb (cut into 1 inch pieces)
3/4 cup sugar
3 oz strawberry jello
white cake mix
Toss the rhubarb with the sugar and jello. Pour into a 9×11 greased cake pan. Sprinkle the cake mix over the rhubarb mix. Melt 1 cube butter with 1 1/2 cups water. Pour over the cake mix.
Bake at 350 degrees for 45 minutes. Good served warm or cold.