Rhubarb Season

I have ONE rhubarb plant, but that ONE rhubarb plant is a MONSTER!  That plant produces like crazy all summer long-I love that plant!  Now let me be honest and tell you that my rhubarb never gets used for anything other than Rhubarb Crunch and Strawberry Rhubarb jelly-that's it. Why mess up a good thing, right?

Today I picked my first of its crop and made Rhubarb Crunch for dessert.  Yummy.  I was SO hoping that the rest of the adults in my house would continue their "I don't eat sweets" kick so that my daughter and I could enjoy the whole pan for ourselves, but NO. By the time we were done, there was a measly half of a serving left. :(  Oh well, at least I have a good rhubarb plant.

Rhubarb Crunch (via my Mommy)

4 cups rhubarb, chopped of very very small

1/2 cup sugar

2 sugar free strawberry jello packets

1/2 of a yellow or white cake mix

1/3 cup butter

Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray and then pour in rhubarb.  Spread it out evenly, then sprinkle with the sugar, then the jello, then the cake mix.  Melt the butter and then pour it over the top.  Bake for 1 hour and then enjoy!

DO NOT, I repeat, DO NOT use a metal pan to make this.  There is something in the rhubarb that reacts with the metal in the pan and it makes the dessert taste terrible.  You will have to throw away the whole batch.  It happened to me once...I cried-seriously, I did!