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    • #248826
      Liss
      Keymaster

      Rhubarb Dump Cake/Dessert
      (serves 12)

      You’ll Need:
      5 c. diced rhubarb (cut into 1/2-inch pieces)
      3/4 c. granulated sugar
      1-(3 oz.) box of either raspberry gelatin, or strawberry
      1-(18.5 oz.) box yellow (pudding in the mix) cake mix
      1/2 c.butter, melted
      1 c. water
      Cool Whip, or Vanilla ice cream

      Directions
      Preheat oven to 350 degrees. Line the bottom of an un-greased 13x9x2-inch
      baking pan with the rhubarb. Sprinkle sugar over the rhubarb.

      Sprinkle
      raspberry (or strawberry) gelatin over the sugar. Next, sprinkle cake mix
      over the gelatin.
      Pour the melted butter over the cake mix.
      Pour the water over the cake mix.

      Do not mix or stir.

      Bake 45 minutes.

      Serve slightly warm w/ vanilla ice cream.

      Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.

      Here’s a Better Shot of the same recipe, Courtesy of Linda Curtis (Man, can that gal cook!!)

    • #458511
      FreebieQueen
      Moderator

      This one was one of our favorites when we lived in Maine, getting fresh rhubarb in the South isn’t as easy as it was up North, haha. This is extremely good with strawberry jello, although I’m sure the raspberry is delicious as well. For a Slight change of pace you can substitute 1/2 c. honey for the sugar or omit the sugar all together since it has the jello in it.

    • #463547

      I make this all the time, but I don’t add butter.

      Rhubarb Dump Cake
      1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
      1 cup white sugar
      1 (3 ounce package) strawberry jell-o
      1 package yellow cake mix

      layer like it says above.

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