Last night our girls dessert was provided by the lovely Miss Lindsay. She made an absolutely amazing dessert for us - Raspberry Rhubarb Bake with vanilla gelatto. She brought all of the ingredients to dinner, quickly assembled everything, popped it in the oven when the chicken was done, and an hour later our dessert was ready! This is warm, sweet, satisfying, and absolutely delicious.
Before I sign off- I have to give a shout-out to Shannon who provided our Kappa Dinner: Rosemary chicken, sauteed green beans and rice pilaf. It was SO good, and she was proud of how pretty she plated everything. I know my blog is all sweets, but this meal was pretty sweet (ohhhh!) so thank you Shanns! Here's a pic:
Coming up tomorrow: Smore's bars and a care package to a deployed soldier, my participation in Operation Baking GALS!
Raspberry Rhubarb Bake - serves 6
Recipe from Lindsay's mom's cookbook "One Dish Wonders"
Recipe from Lindsay's mom's cookbook "One Dish Wonders"
Place 2 cups of sliced rhubarb (fresh or frozen) in a greased, square 8"x8" baking dish. Sprinkle with half of a 3 oz. package of raspberry or strawberry Jell-O, 1/6 cup of sugar and half of a box of yellow or white cake mix (in that order.)
Pour 1/2 cup water evenly over dry ingredients.
Drizzle with 1/6 cup butter or margarine, melted.
Bake at 350 for 50-60 minutes, or until rhubarb is tender.
Great idea from Lindsay's mom Barb: "I would put the other half of the Jell-O and cake mix in ziplocks and stick them in the cupboard or freezer if you think it will be a while before you make it again. Doubled, this recipe fills a 9" x 13" pan, which would be good if you were going to a group event."
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