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Thanks to my mother in law I had a pretty good collection of rhubarb to get used up tonight. I decided to make one of our springtime favorites: Rhubarb Dump Cake! It’s a simple, delicious recipe.


4 cups chopped rhubarb

1 cup sugar

1/4 cup of strawberry jello powder

1 box of white cake mix

1 cup of hot water

6 T. melted butter


Preheat your oven to 350Β°

Spread chopped rhubarb in bottom of a 9X13 baking dish.

Mix together sugar and Jell-O powder and then sprinkle over top of the rhubarb.

Sprinkle the entire box of white cake mix over top of the sugar mixture.

Pour hot water on top of cake mix.

Pour melted butter on top and bake for 40-45 minutes.

You can enjoy this desert hot or cold after it is refrigerated! Enjoy!

From the gravel road-



There is just something about one of your favorite recipes from one of your favorite cookbooks, isn't there? By the looks of the page in this cookbook, it is pretty obvious we make these recipes often!

One of our favorites from this page is Emily's Muffin Medley (named after my beautiful niece! My sister-in-law made this snack for her when she was little and learning to eat table food. It is a great combination of treat with a few healthy additions, plus it is a great recipe to make with little hands to help!

Watch your fingers!

Ingredients you will need for the original recipe from the First United Methodist Church Cookbook:

2 c. peeled, diced green apples

2 c. grated carrot, zucchini, or a combination of both (we do the combo)

3/4 c. sugar

2 lg. eggs, lightly beaten

1/2 c. oil

2 tsp. vanilla

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 c. raisins (optional)

In a large bowl, combine apples, grated vegetables and sugar. Add eggs, oil and vanilla, then blend. In another bowl, combine dry ingredients, then mix into wet ingredients; add raisins. Fill muffin tins 2/3 full. Bake for about 25 minutes at 325* Yields around 24 muffins

We virtually make the recipe the same with these modifications:

no raisins, applesauce instead of oil, and 1/2 tsp. of nutmeg

It is a very wet mixture, no worries, it is suppose to be like that. πŸ™‚
OF course you have to use your left over Santa cupcake liners OR a liner of your choice. πŸ™‚

This is a great recipe to make anytime of the year, especially if you have some frozen zucchini in the freezer, otherwise just grab 1 zucchini from the grocery store and that should be perfect for this recipe.

Do you have a favorite cookbook that has pages that look like mine? Where did you get it, why is it special to you? Any favorite muffin recipes you want to share?

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