Description
A simple and delicious rhubarb dump cake that combines tart rhubarb with sweet strawberry and a buttery cake layer.
Ingredients
Scale
- 1 pound of rhubarb, cut into 1/4 inch pieces (approximately 3 to 4 cups)
- 1 cup of white sugar
- 1 (3-ounce) package of strawberry gelatin (Jell-O)
- 1 package of yellow cake mix
- 1 cup of water
- 1/4 cup of melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine rhubarb, sugar, and strawberry gelatin. Mix well.
- Pour the rhubarb mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the rhubarb mixture.
- Pour water evenly over the cake mix.
- Drizzle melted butter on top.
- Bake for 45-50 minutes or until the top is golden brown.
- Let it cool slightly before serving.
Notes
- Serve warm with whipped cream or ice cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Rhubarb Dump Cake, Dessert, Cake, Rhubarb