Sarah, No Whey Mama – This recipe was given to me by Mrs. Taylor, our favorite farm stand owner. I scribbled it in pencil on the back of a church bulletin that was in the car. Two years later, that is still how it is filed in my recipes.
2 cups rhubarb, chopped
1 package (4-serving size) raspberry gelatin
1 package yellow, dairy-free cake mix
1/2 cup dairy-free margarine, melted
1 cup water
Preheat the oven to 350 degrees. Grease a 13×9 inch pan. Spread the rhubarb in the pan. Sprinkle the gelatin on top of the rhubarb and the cake mix on top of the gelatin. Pour the margarine over the cake mix and the water over the margarine. Bake for 40-45 minutes.