Thanks to Jonathan Ross for this great recipe that he shared with me!
Servings: 12Prep Time: 15 min Cook Time: 45 min
4 cups finely chopped rhubarb
1 cup sugar
1 package (3 oz. size) strawberry gelatin
3 cups miniature marshmallows
1 package cake mix (yellow or white)
1 container nondairy whipped topping
Spray 9 x 13 pan with nonstick coating. Sprinkle rhubarb that is finely diced/chopped on bottom of 9 x 13 inch pan. Sprinkle sugar over rhubarb. Sprinkle strawberry gelatin over sugar. Next sprinkle mini marshmallows (less than pkg). Then pour your choice of cake mix (made as on package) over marshmallows.
Bake at 350 degrees F for 45 minutes or until cake tests done. Let cool. Serve with whipped topping.
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