Print Friendly Recipe
- Helen Garvock
Serves/Makes:8 or more
- 1 box yellow cake mix or lemon
- 1 stick margarine, melted
- 1/2 cup (125 ml) flaked coconut
- 4 cups (950 ml) chopped rhubarb*
- 3/4 cup (175 ml) sugar
- 1/2 tsp (2 ml) cinnamon
- 1 cup (225 ml) sour cream
- 1 egg
- Mix first three ingredients until crumbly; press into a 9x13" pan.
- Bake for 15 minutes at 350 degrees (175 C.).
- Mix rhubarb with sugar and cinnamon; pour over hot crust. Mix sour cream and egg and pour over fruit.
- Bake an additional 30 minutes.
*Other fruit like apples, peaches can be used in place of the rhubarb reducing the sugar to 1/2 cup.
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