Rhubarb Dump Cake Recipe

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Rhubarb Dump Cake

Barbara Kurtz

By
@bakurtz

Every time I serve this, several people ask for the recipe. It is a sweet, very simple dessert that serves 12+ people!


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Comments:

Serves:

9 for 8x8 pan 12+ for 9x12 pan

Prep:

15 Min

Cook:

35 Min

Ingredients

3.5-4 cups rhubarb, rough cut (process/blend on “pulse”)
3/4 to 1 cup white granulated sugar
1 sm. pkg. red jello (i use raspberry) sugarfree ok
1 pkg. cake mix, white or yellow - cheap one!
1/2 cup (+or-) h2o (i used cranberry+pommegranate jce)
3 tbsp. melted butter/margarine/oil - your choice! (zap butter/margarine in meas. cup w/ pouring lip for ease later)

Directions Step-By-Step

1
Pam/Baker's Pride spray baking pan well. Pour into pan dry ingredients. Sprinkle over all the cut rhubarb, scattering evenly.
2
Drizzle all liquids to wet down dish contents, then draw knife through to distribute mingling wet & dry. Adjust amount of added liquid if needed, but don't expect it to be batter-like; cooking rhubarb will provide more juice!
3
Can be doubled for 9 X 13, but I'd only do a bit more than half again of the rhubarb.
4
Bake at 350 - 35 minutes (+or-) Check that bottom is cooked, cake-like, then cool, but serve warm with whipped cream/ icecream or drizzle with heavy cream/half-and-half.
5
Keep leftovers wrapped well to prevent drying out or freeze/thaw to enjoy later. (substitute other fruits/juices/jellos to vary)

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtag: #rhubarb