Spring dessert when fresh rhuband is available
Source: Mar McEwen
Cover the bottom of the pan with cut rhubarb, sprinkle strawberry jello, dry, over the rhubarb, cover with dry cake mix and melted butter and water.
Bake in a 8x8 pan at 350 degrees for 1 hour
If using a 9x13 pan use a large box white or yellow cake mix and add 1/2 cup of water and 2 more Tbsp of melted butter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 182 | ||
Calories from Fat: 174 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 50.9mg | 16 % | |
Sodium 4790.5mg | 165 % | |
Potassium 182.3mg | 5 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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