Rhubarb Cobbler

At least 6 stalks of rhubarb

1 cube butter
2 (3oz) packs Jello mix (I like any red flavor)
1 1/4 C sugar
½-2/3 C water
1 box yellow cake mix (or strawberry)

Butter 9X13 glass baking dish. Add diced rhubarb 2/3 or ¾ filling the dish. Combine jello & sugar then sprinkle mix on rhubarb. Sprinkle cake mix powder on top. Cut the cube of butter up and add on top, spread out. Slowly pour water on top. DO NOT MIX!! Put in oven at 350 for under 15 minutes on low rack. Tan at 300 for 1/12 hrs. or more. You can turn the heat down again – depending on how brown you want it. Use fork to mash dry cake mix into the “sludge”.

Variations:

2 cans of cherry pie filling and 2 cans crushed pineapple (save juice to replace water in recipe)
Or
Use apples, peaches, or apricots and increase water to 1 Cup.

Chocolate Zucchini Cake

June Oaks’ recipe and our family favorite!
It has a vegetable in it so we eat it for breakfast, too! Great with a glass of cold milk.

½ C margarine
½ C oil
1 ¾ C sugar
2 eggs
1tsp vanilla
½ C sour milk (add 1 tsp of vinegar or lemon juice to sour the milk if you don’t keep old, sour milk on hand)
2 ½ C flour
4 Tbsp cocoa
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 C grated zucchini

Pre-heat oven to 350. Add ingredients together and mix. Pour into greased or sprayed 9 X 13 pan.

Combine:
¾ C chocolate chips
¾ C brown sugar
¾ C chopped walnuts
Sprinkle on top. Bake for 40-45 minutes.