No - Berry Strawberry Rhubarb Cake

Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream!

• Ready In: 1 hr 30 mins
• Serves: 24
• Yields: 1 9x13 pan

Ingredients

• 1⁄4 cup  vanilla sugar
• 1  cup  low fat  strawberry yogurt
•  evaporated 2% milk
• 2  eggs
• 1⁄2 cup  melted butter
• 3  cups white whole wheat flour
• 1⁄2 cup  fine-ground cornmeal
• 2 (3 ounce) packages strawberry Jell-O gelatin dessert (if vegetarian use Natural Desserts Strawberry Fruit Jel Dessert Mix)
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄4 teaspoon nutmeg
• 7 (1 g) packets  purevia stevia (or your favourite stevia)
• 1  lb  chopped rhubarb (about 3 3/4 cups)

Directions

1. Preheat the oven to 350F and grease a 9x13" pan.
2. In a large bowl, mix together the vanilla sugar, yoghurt, milk, eggs and butter until well blended.
3. Add the flour, cornmeal, dessert mix, baking powder, baking soda, salt, nutmeg and stevia, beating to combine.
4. Fold in the rhubarb.
5. Bake for 50-60 minutes, until a tester comes out clean. Cool completely in the pan.