Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

5-Ingredient Rhubarb Squares Recipe 

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INGREDIENTS:
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1 box Betty Crocker Super Moist yellow cake mix
3/4 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.

2:  Pat 2 cups of the mixture in bottom of ungreased 13×9-inch pan. Reserve remaining crumbly mixture for topping. Bake 13 minutes.

3:  In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.

4:  Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Darlene’s Tips:  If you can’t get fresh rhubarb, you can use 4 cups of frozen rhubarb, slightly thawed. You could also try this with fresh or frozen strawberries, blueberries, peaches or any other fruit or berry!  Top with whipped topping or ice cream.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
1 box Betty Crocker Super Moist lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
frosting of your choice or whipped topping
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1: Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 15 minutes.

2: Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

3:  Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.  Frost as desired or serve topped with whipped topping.

Darlene’s Tips:  If traveling with the cake, you can bring a tub of whipped topping and just add a dollop to individual servings. You can also sprinkle with yellow decorator sugar or any yellow sprinkles. Serve with lemon sherbet and ice-cold lemonade!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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