rhubarb dump cake
(2 ratings)
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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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(2 ratings)
yield
9 for 8x8 pan 12+ for 9x12 pan
prep time
15 Min
cook time
35 Min
Ingredients For rhubarb dump cake
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3.5-4 cups rhubarb, rough cut (process/blend on “pulse”)
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3/4 to 1 cup white granulated sugar
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1 sm. pkg. red jello (i use raspberry) sugarfree ok
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1 pkg. cake mix, white or yellow - cheap one!
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1/2 cup (+or-) h2o (i used cranberry+pommegranate jce)
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3 tbsp. melted butter/margarine/oil - your choice! (zap butter/margarine in meas. cup w/ pouring lip for ease later)
How To Make rhubarb dump cake
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1Pam/Baker's Pride spray baking pan well. Pour into pan dry ingredients. Sprinkle over all the cut rhubarb, scattering evenly.
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2Drizzle 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!
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3Can be doubled for 9 X 13, but I'd only do a bit more than half again of the rhubarb.
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4Bake 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.
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5Keep leftovers wrapped well to prevent drying out or freeze/thaw to enjoy later. (substitute other fruits/juices/jellos to vary)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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