Rhubarb crunch #2

Yield: 16 Servings

Measure Ingredient
NORMAN; (RFHH52E)
5 cups Rhubarb; cut into 1/" pieces, to 6 cups
3 Eggs
2 cups Sugar
2 teaspoons Vanilla
1 pack (18.5 oz.) Yellow Cake
1 Stick butter or margarine; m

Ice cream or Cool Whip Fill a greased 9x13-inch pan ⅔ full with rhubarb.

Beat eggs, sugar and vanilla. Drizzle this mixture over rhubarb. Sprinkle with dry cake mix. Pour melted butter over mix.> Bake at 350 degrees for 45 to 50 minutes. Cool, and serve with ice cream or whipped topping.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 12, 1998

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