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Rhubarb Kuchen
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A rhubarb dessert

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 and press into a 9x13 inch baking pan.
  • Bake 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.
  • Delicious!
* Can use other fruit such as apple or peaches in place of the rhubarb reducing the sugar to 1/2 c, with equally delicious results.

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