Ruth’s Rhubarb Cake

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I was rummaging through some Amish and Mennonite recipes and came across this interesting recipe for rhubarb cake. It’s not only delicious but very quick and simple as well. I’m not a food snob and from time to time will use a cake mix which is what this recipe calls for.

Ruth’s Rhubarb Cake

3 cups 1/4 inch sliced fresh or frozen rhubarb

1-3 ounce box strawberry gelatin

1 cup granulated sugar

1 cup water

1 box yellow cake mix

1-10.5 ounce bag mini marshmallows

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass baking dish.

Mix rhubarb, sugar, strawberry gelatin, and water in a saucepan. Bring the mixture to a boil and boil 2 minutes. Remove from heat and set aside.

Grease a 9×13 inch baking pan or dish. Cover bottom of prepared dish with the mini marshmallows.

Mix the box of cake mix together as directed on the box. Pour batter over the marshmallows and spread out evenly.

Spoon the rhubarb sauce over the top of the batter.

Bake for 45 minutes.

I suggest you place a baking pan underneath ; it has a tendency to bubble over just a bit.

I serve it with slightly sweetened whipped cream.

Peach-Blueberry Filled Puff Pastry Shells with Mascarpone Cream

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1 package frozen puff pastry shells, baked as directed

1 lb. sliced peaches

1 cup blueberries

1/2 cup peach jam

8 oz. mascarpone cheese, room temperature

2 tablespoons sugar

1/2 tsp. vanilla

In a saucepan combine the peaches and the jam. Cook until jam is melted and peaches are softened slightly; stir in blueberries. In a small bowl combine the mascarpone, sugar and vanilla.

Fill shells with fruit mixture and dollop mascarpone mixture on each dessert.