Rhubarb Coffe Cake

This is a recipe I make frequently in the spring, when rhubarb is fresh. It mixes together quickly and is so good!

Rhubarb Coffee Cake

1/2 cup oil

1 1/2 cup sugar

1 egg

1 cup buttermilk (I use regular milk with no problem)

2 heaping cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups rhubarb, cut thinly

1/2 package strawberry jello

1/2 cup sugar

1 tablespoon cinnamon

Preheat oven to 350 degrees. Stir together oil, sugar and egg. Add buttermilk, then stir in flour, baking soda and salt. Stir in rhubarb. Pour into a greased 9 x 13 pan.

Sprinkle the 1/2 package of jello over top and swirl through batter with a knife.

Mix together the remaining sugar with the cinnamon and sprinkle on top of batter.

Bake at 350 degrees for 40 minutes or until cake tests done.

Serve topped with whipped topping.

* This is always a hit and rates a 10!

Ice Cream Sandwich Dessert

This is a simple to put together dessert that looks fancy when cut, and is so good!

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Ice Cream Sandwich Dessert

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2 boxes ice cream sandwiches

12 ounces Cool Whip, thawed

2 bags Heath Toffee Bits

Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches. Sprinkle 1 bag of the Heath bits over Cool Whip. Repeat layers and freeze.

This recipe fills a 9 x 13 to the top of the pan, so it makes a lot. When I make this for just my family, I half the recipe; still using a 9 x 13 pan and the pieces are just not as tall.

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*This recipe gets a 10. It's one of the things Andy asked me to make the last time he was home.