rhubarb dump cake

(2 ratings)
Recipe by
Barbara Kurtz
Dansville, NY

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

(2 ratings)
yield 9 for 8x8 pan 12+ for 9x12 pan
prep time 15 Min
cook time 35 Min

Ingredients For rhubarb dump cake

  • 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)

How To Make rhubarb dump cake

  • 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)

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