Growing up, when we would visit my beloved grandma in Lodi, CA, one of our favorite desserts that she would make us was her wonderful Rhubarb Cobbler. When I was grown, she shared her recipe with me. I had no idea it was such an easy
thing to make! Let me share it with you:
Grease a 9"x13" cake pan. Into the bottom of the pan, pour about 4 cups of sliced rhubarb. Then pour a regular-sized bag of mini marshmallows over that. THEN, sprinkle the entire large box of raspberry or strawberry jello (dry) over
the marshmallows. Next, turn the oven on to 350 degrees. While it is heating up, make a HALF recipe of lemon cake mix (Most mixes call for 3 eggs. It really does not make a lot of difference if you use one or two.) Drizzle the cake batter all over the jello-covered marshmallows and bake this at 350 for 45-55 minutes, checking with a toothpick, to make sure the middle of the cake is done. Pull out of the oven and cool. Serve with whipped cream.
If it lasts that long, this cake is better the next day, and even the day after that!
***Rhubarb is only available in the springtime, in most places. But guess what! It freezes so very nicely! I get my hands on as much of it as I can, wash it and slice it, and freeze it in quart-size freezer bags for future use. In January or February, this cobbler reminds us that in the not-to-distant future, the snow will indeed melt, and things will again begin to sprout in the warm sunshine.
Can confirm, this is delicious!!